Why do I need to make two coconut extracts?

The first extract gives thick, rich milk, while the second pulls more flavor from the pulp and increases volume without wasting coconut.

Can I skip heating the jaggery and mix it in directly?

It's better to dissolve it first, especially if the jaggery is hard or impure. This prevents graininess and helps you strain out any sediment.

Why did my coconut milk separate after chilling?

Natural separation is normal because coconut cream rises as it rests. Just stir or shake well before serving.

How long can sweet coconut milk be stored?

It is best the day it is made. Keep it refrigerated and finish within 1 day, as fresh coconut milk spoils quickly.

Can this be served warm instead of chilled?

Yes, but warm it very gently and do not boil after adding the jaggery and coconut milk, or the flavor can turn flat.

Home / Recipes / indian / Sweet Coconut Milk

indianEasyveganvegetariangluten freedairy free

Sweet Coconut Milk

RATING

4.4/5(78)

TASTE SCORE

8/10

Fresh coconut blended and strained into a lightly sweet, creamy drink with cardamom. This simple Indian-style coconut milk is soothing, fragrant, and lovely served chilled in small portions alongside a meal or as a festive sip.

PREP

15m

COOK

SERVES

1 CUP

176 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcscoconut · fresh, mature, flesh removed and chopped5 cupwater · divided½ cupjaggery · grated1 pinchcardamom powder1 pinchsalt

NUTRITION · PER SERVING

176

CALORIES · 1 CUP

Protein1g · 2%

Carbs28g · 64%

Fat8g · 41%

Fiber2g

Sugar26g

Saturated fat7g

Cholesterol0mg

Sodium51mg

Potassium346mg

Phosphorus35mg

How we calculate →

METHOD · 8 STEPS

prep
Prepare the coconut.
Break the coconuts, remove the white flesh, and chop it into small pieces for easier blending.
mix · ~2 min
Blend the first extract.
1.Add the chopped coconut to a blender.
2.Pour in 3 cups water.
3.Blend until the mixture looks creamy and the coconut is very finely ground.
assemble
Strain the coconut milk.
Pour the blended mixture through a fine strainer or clean cloth into a bowl. Press well to extract as much thick coconut milk as possible.
mix · ~2 min
Blend the second extract.
1.Return the strained coconut solids to the blender.
2.Add the remaining 2 cups water.
3.Blend again until smooth.
4.Strain once more into the same bowl.
boil · ~2 min
Melt the jaggery.
Heat the jaggery with 2 tbsp of the coconut milk in a small pan just until dissolved. Do not boil it hard.
TIPGentle heat keeps the jaggery from turning bitter and helps it dissolve smoothly.
mix
Sweeten and flavor the milk.
Cool the jaggery syrup slightly, then stir it into the coconut milk. Add cardamom powder and a pinch of salt, then mix well.
rest · ~30 min
Chill the coconut milk before serving.
serve
Serve the sweet coconut milk chilled.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use mature coconut with thick white flesh; tender coconut will taste weak and watery here.
2
Blend in short bursts and stop once the coconut looks very fine, or excess heat can dull the fresh flavor.
3
Press the pulp firmly through a cloth for the first extract, but don't force coarse bits through the strainer.
4
If your jaggery has grit, melt it separately and strain the syrup before adding it to the coconut milk.
5
Let the jaggery syrup cool slightly before mixing in, so the coconut milk stays smooth and doesn't split.
6
Chill well before serving, then stir again, since natural coconut cream may rise and separate in the fridge.
7
Best enjoyed the same day; refrigerate leftovers and use within 1 day for the freshest taste.