Coconut milk is used in many recipes and is even delicious with a tsp of sugar. This gies richness to the dish when added. We usually add it in gravies, paayasam and pulao. It is also used as an accompaniment for idiyappam, paniyaram and aappam. It is also used as the wegan substitute for milk in cakes, pastries and ice creams. Buying ready made coconut may be an easy way but it is not economical. Home made coconut milk is cheaper and free of preservatives and chemicals.
My MIL used to give me a cup of sweetened coconut milk daily when I came to their house after marriage. She says that it gives a lot of strength.
We need a coconut for extracting milk. See the method of grating coconut here.
Grind it in a mixer grinder adding enough water to a fine paste. Add 1/2 a cup of water to the ground paste and mix well.
Strain the first milk using a nylon strainer. Keep it aside. Add another cup of water to the coconut and grind it again. Strain this as the second milk. Repeat it once again to get third milk. Discard the remaining coconut.
The first milk is thick and can be used in cakes and ice creams. It is also used to thicken gravies and give a rich look. The second and third milk are diluted and thin. Some recipes ask for all the three milks, so use accordingly.
