Coconut is widely grown in the southern coastal regions of India and hence an important ingredient in Curries. In ayurvedic cooking, coconut milk is often added to balance the spice level and provide earthiness to the preparations and increase absorption of other nutrients.
Good for all doshas. Especially good dairy alternative for kapha
Prep Time: 5 Minutes
Total Time: 30 Minutes
Serves: 2 Cups
Ingredients
- 2 cups hot water
- 1 cup shredded coconut
Method
- Blend shredded coconut along with water on high for several minutes.
- Scrape the sides of the blender and blend again until it is thick and creamy.
- Strain it into a jar and store it in the refrigerator. Can be stored for up to 1 week.
- The remaining coconut fiber can be added to smoothies or curries as a thickening agent.
Notes
This milk is used for cooking.
For drinking: add ½ T of kokum extract, salt and blend it with garlic.
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