This week I learned, via my nanny’s mother, that pre-packaged coconut milk is a terrible thing. With all sorts of preservatives in it, it just doesn’t cut the mustard. I don’t know if it has preservatives et al but when a Khmer granny tells you it’s no good and there’s an abundance of fresh coconuts, you listen.
You will need:
- Muslin cloth
- A wet market selling fresh grated coconut
- Wrap coconut in clean muslin cloth, twist and squeeze over a bowl. Ta-da fresh coconut milk with a strong, natural flavour.
- After the first squeezing, get a new bowl and pour a little warm water over coconut and squeeze again. The second squeezing will be less pure than the first and is perfect for things like sweet coconut rice.
- Reserve dry coconut for baking.
The interweb tells me you can store fresh coconut milk in the fridge for 3 – 4 days. We ate it immediately.