With just a few tools and a little muscle you can get the freshest coconut milk available.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Yeung Man Cooking | 2023-03-19 16:00:31 |  86,147 Views |
CRACK Fresh coconut milk with a portion of good puns
Leah is the Senior Culinary Editor at Serious Eats and previously spent nearly 9 years as a recipe developer and editor at America’s Test Kitchen. She has developed recipes and edited over 20 cookbooks on topics ranging from bread baking to plant-based eating to outdoor grilling and beyond. While there she also developed recipes and features for Cooks Illustrated Magazine Cooks Country Magazine and ATK’s digital platform. Before her life as a recipe developer she cooked in 5-star and Michelin-star restaurants coast to coast including The Herbfarm and Aubergine Restaurant at L’Auberge Carmel; she also cherishes her teenage days flipping burgers on flattops and her early professional life baking and packaging cookies and pies at a wonderful family-run German bakery.
Serious Mealtimes / Karina Matalon
Making fresh coconut milk is actually quite simple but it does require some effort and tools that are more likely to be found in your toolbox than in your kitchen. Yes we’ll need a screwdriver and a hammer for this recipe but the effort is well worth the reward. The subtly sweet and nutty flavor of fresh coconut milk has layers of complexity that its canned counterpart can never achieve. While canned coconut milk is a perfectly acceptable and convenient ingredient the flavor doesn’t quite match that of the original probably because canned coconut milk loses some of its more delicate flavor components during high-heat processing and often has emulsifiers or stabilizers added.
