Coconut Cream

200 G shredded coconut

600 G water

Method:

  1. Weigh the coconut into the bowl and mill 10 sec/speed 9.
  2. Weigh in the water.
  3. ‘Cook’ 9 min/50C/speed 3.
  4. Blend 1 min/speed 10.
  5. Strain through a cloth and sieve squeezing out the liquid.
  6. Store in the fridge for up to 5 days.

 

*use more water to coconut for a milkier result – use less for

*not need to strain if using for dishes like Coconut Curry Chicken.

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