Coconut milk 椰奶

Coconut water and coconut milk are not the same. Coconut water is the thin and clear liquid enveloped in the coconut husk and flesh. Once the softer of the three “eyes” in the base is punctured, the liquid will flow when turned upside down. Better yet, insert a straw through the punctured eye and drink directly from the vessel. The water has received a lot of attention lately for its complete electrolyte balance ideal for treating acute diarrhea especially in the developing world and rehydrating athletes upon intensive workouts. But don’t throw away the husk and the flesh just yet! It takes a bit of muscles to crack the husk and scrape the flesh from the husk, but the fresh coconut milk with the cream is all worth it! Once the flesh is removed from the husk, it needs to be pureed in a blender with a bit of hot water. Strain the pureed pulp through a sieve lined with a cheesecloth and press out all the liquid. Fresh coconut milk doesn’t sit well in the fridge for more than 2 to 3 days. So drink away while it’s fresh from the squeeze! p.s. Only mature (brown) coconut will have flesh thick and rich enough to process into coconut milk and cream. The younger ones have softer flesh that can be easily scraped off and eaten directly.

椰子用處多籮籮,椰子水可解渴,椰子肉可煮湯,可裹腹,又可製作椰子油,全身上下都是寶,椰奶/椰漿製作不算複雜,只要把椰子起肉後就可打成漿,營養價值非常高。世界上有很多人都對奶製品敏感,他們可以改喝椰奶作為代替品,因為椰奶沒有乳糖,所以有乳糖不耐症的人可以放心飲用,由於椰奶的黏糊度跟牛奶很相似,因此作為下厨材料,飲品調配,甚至甜品製作亦相當合適。由於製作簡單,希望各位可以多些親自製作,巿面上的椰奶飲品雖然手到拿來,不過…產品當中有沒有過份加工還是未知數。