Marlene Hellwig Says:
You were building “Thai it, You’ll Like it” on TV and mentioned how to make Coconut Milk. You said to use 1 1/2 c. toasted coconut and milk. How much milk and how long before it can be used in a recipe? I was trying to write it down but didn’t catch all the info. Love your show & recipes! Thanks!
Hi Marlene, I believe you are talking about the coconut milk fake out – you take a 1 to 1/2 cups of shredded coconut (baking aisle in the supermarket) lightly toast it in a dry skillet or in the oven – either way you need to keep your eye on it because it will go from light brown to burnt very quickly. Combine the toasted coconut with 3 to 4 cups of chicken stock and bring up to a bubble and simmer for 5 to 10 minutes – what ever you have time for – it’s ready when it tastes coconut –ee. Use it for savory dishes rather than coconut milk for a slightly healthier version or use it if your market doesn’t carry coconut milk. Any leftover can be frozen in re-sealable plastic bags (once it has cooled) and stored in the freezer flat (space saver) and used down the road.