Nước Cốt Dừa - Vietnamese Coconut Milk
Nước cốt dừa is the creamy, richly fragrant coconut milk pressed fresh from mature coconut flesh — and it's one of the most essential ingredients in Vietnamese cooking, especially in the south where coconut palms grow in abundance.
Equipments
- 1 Blender
- 1 Grating tool You can create your own by by nailing a bottle cap to a stick
- 1 Cheesecloth You can substitute with nut milk bag, mesh strainer or even a large coffee filter
Ingredients
- 2 Mature coconut ( the old ones) Approximately 500g grated coconut flesh
- 1 cup Hot water
- ½ tsp Salt
- 2 tbsp Sugar
- 1 tbsp tapioca starch
Instructions
- Prepare the Coconut: Crack the coconut in half, then grate the flesh directly or scoop it out, peel off the brown skin, and cut into small pieces for easier blending.
- Blend the Coconut Flesh: Add grated coconut flesh and hot water (ideal ratio: 1 part coconut to 0.5 part water) to a blender and blend on high until the mixture is smooth and milky white.
- Extract the Coconut Milk: Pour the blended mixture into a cloth bag or thick cheesecloth. Squeeze firmly with both hands to extract as much liquid as possible.
- Cook the Coconut Milk: Add salt, sugar, and coconut milk to a pot and gently simmer. Mix tapioca starch with a little cold water, then slowly stir it in. Keep stirring until the coconut milk reaches your desired thickness, then turn off the heat immediately.
Notes
Notes:
- You should choose mature coconuts for the best flavor
- Never use high heat or cook too long — this causes the milk to develop a burnt smell.