serves
2-4
prep
1 hour
serves
2-4
people
preparation
1
hour
Ingredients
- Flesh from ½ coconut, finely grated
- 700 ml water
Instructions
- Place the coconut in a bowl and add half the water. Soak briefly and then squeeze the coconut for several minutes to release milk into the water. Drain in a fine sieve, reserving the coconut. The drained liquid is the coconut cream (first squeeze). Set it aside or use as required.
- Return the coconut flesh to the bowl and repeat the process. Drain as before. This liquid is the "second squeeze" or coconut milk.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
