How to Make Coconut Milk - Hot Thai Kitchen!
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- Опубликовано: 5 окт 2024
- These days, it's easy to buy coconut milk pre-packaged from the store, but when I was young, every drop of it was a labour of love. Join me as I show you how to make coconut milk fresh from the fruit using "the rabbit," the way I used to always do it growing up!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
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Thank you for watching!
You grate coconut the same way gere in the Philippines
In Thai they call it THE RABBIT
In the Philippines we call it IGAG
when my mom came to Seattle from Laos, she brought the "rabbit" with her. I remember as a child, I used to sit there and grate the coconut for coconut milk or use the shavings for desserts. I swear this video brought back my childhood memories!
Thai people call it rabbit because in the past, they carved it as a wooden rabbit. Its teeth are scraped iron. Its full name is "Kratai Kood Maprow" which means "Coconut scraping rabbit" But nowadays, they make its shape simpler like the one Khun Pailin use , the wooden rabbit is rare and valuable for collectors , but you might find one in Thai rural house
it's beautiful to watch how you share the joy of your culture and Thai traditions. i hope you always share more of this joy in all your videos.
i remember sitting down with my grandma spending hours grating coconuts for various uses. This really does bring back child hood memories
Sweet! In Malaysia, we sometimes use a spiked grater called a "parut" to grate the pieces of flesh. When I was young I was asked to help, and it kinda scared me as the spikes of the grater are very sharp, so I was told to stop when the pieces got too small. Nowadays, any provision (sundry) shop will grate the coconut for you for free - it comes as part of the service, so that's done away with one of the tedious jobs!
The extracting of the milk is done through a cloth "windsock" like contraption - imagine a sturdy cloth cone, about 8" long and 4-5" at the opening. The opening has a wire hoop which helps gettting the grated flesh inside the "sock". Then you twist the "sock" up and squeeze away and out comes the coconut cream / milk.
The squeezed out residue is not wasted in the villages - it gets fed to the livestock!!
Pai, your cooking videos inspire us in the kitchen but your Thailand videos have been bringing back memories of childhood which is very inspiring!
I remember having to climb the coconut tree and pick coconuts as a boy, then husking them. I used to pound a nail into 2 of the 3 holes on top of the coconut and stick a straw in it to drink the water. Then depending on what it was going to be used for, I had to crack it open. There were tons of uses for coconut shells here in Hawaii, the coconut shell bra which is used in hula dancing that most people know is only 1 way to use it.
I don't remember how the female's used to dig out the meat from the shell but when I wanted to eat some, I would just shatter the shell into flat pieces and eat the meat right off of the shell fragments... Yummy!
I do remember that "rabbit" though, don't remember ever using it, seems like an eternity ago but your video just bring back a lot of fond memories...
Thank you very much! :)
I used to grate coconut this way and felt like a champ when I reached the shell!
having first tried handmade coconut milk (made with store-bought grated coconut) and in second a brand of milk in a 1L carton box,
i can tell handmade is at least equally (if not more, if you got the tools for it) concentrated than canned/carton box milk
just a note : freshly made coconut milk has to be used quickly (1-2 days), it expires real fast (and so does the store bought one when opened)
You're full of positive energy I love that! Definitely a subscriber now 😊
I really happy to watch this VDO. As I'm Thai, when I was a kid, I saw my granny make the Gati by this old school way and it was so fun for me to help her. This VDO bring back my childhood and I miss my granny :)
bring back old memories, one of my neighbor used to own a groceries store , they have a machine to grate the coconut.
Don't know how I missed this video, but this is awesome and so important in Thai culture!
where I'm from... we crack the coconut ( lots of pieces
take off the hard shell.... cut up the insides
put it in a blender with a bit of Water and boom
MILK
Wow..! We do this everyday in Sri Lanka and it does not take that long... Fresh coconut milk tastes really good on food !
Wow. Thank you for sharing this I learn so much about Thai culture every time I visit your channel.
This is how we do in India... Love the video
We just grind the grated coconut with little bit of water and then squeeze it over a strainer to extract the milk. This way you can extract more milk I guess. This is how I grew up with. Good to know about your method :)
My grandma used to do that when I was younger! I loved grating coconuts! We still have our grating chair. It's in the garage collecting dust 😢
That was a beautiful coconut, looks so white and pure inside when you cracked it open. I want to try making coconut milk one day.
my grandma has the machine kind to grate the coconut meat from the shell ^_^ and we can get that pure thick coconut milk no water added at the wet market easily here and it sell by weight. it's heaven to use it to cook any coconut base dish.
I have always enjoyed your posts. Very educational. Your explanations made this so interesting and helps me understand the logic behind it all. I always wanted to join a Thai cooking class in my many visits but your videos are so much so helpful. Thank you.
this is priceless. You look so happy :)
What the...!?! 😁is there anything you don't do!?! Wow you're amazing! They have "rabbits" here in the Phils too! Thanks Pai! Cheers!
wow I will try to make some coconut milk thank you so much for sharing
thank you for showing this! I love watching all your videos :)
The name "rabbit" to that tool to extract coconut meat makes sense. It's like 2 rabbit front teeth sticking out. Funny and interesting. Thanks for sharing!!
This is awesome, always fun to see how things are made old school like you said :)
This is the way we scrape in India, the sam gadget. It reminded me of India, while i was growing up. Left over you can add Palm Sugar scraped and add green cardamom powder filling for a desert in a rice dough flatten and steam like dumpling.
You're lucky to have that tool to shred the coconut. As a kid, I only had a hand tool and it was very laborious.
This brings back memories. I used to grate the coconut for my Lola and great grand Lola and Lolo, astride not side saddle lol.
Awesome! I use Coconut milk everyday... I make and drink Pena Coladas all of the time (with or without alcohol). I go through probably 20 cans per month. I also use Coconut Oil in nearly everything... Even my Toothpaste. I also do something called Oil Pulling, as part of my Dental Hygiene. Coconuts are a Superfood, with hundreds of health benefits. Even the husk has incredible properties... I use Coconut Char, in my Activated Carbon, Water Filters and Coconut husk in my Hydroponic gardening... It's better than peat moss :-) Coconuts are AWESOME!!! :-) Thanks for sharing this.
I am contacting you,becouse you are doing oil pulling.Tell me please if that process can stop gum reducing???I am doing oil pulling for more than a year now and no result ,my paradentosis is still in progress.Do you know anything about it?Please let me know
Your video was so fun to watch! I hope I can try this recipe tomorrow.
Greetings from Turkey. 😍
We still do this even now in Vietnam. But we buy the already shredded coconut from the market. They have a machine to shred coconut so it is really fast.
Not many people here know about the pre-packaged coconut milk here. I wouldn't have known it if I had not gone to Europe to study though.
koob khun krub for showing us how coconut milk is made in Thailand
When I was 5 or 6 (I'm 20 now) my mom used to bring a whole bunch of coconut and asked me to help her with the coconut milk. We do it kinda differently here in Indonesia. Sometimes, they would shave and cut all those brown bits, and left with all the white juicy coconut. And then they would shave it in a machine, or what my mom used to do is to shave it by herself using grater. Oh, good old times. :) I feel like really really old now.
Thai's desserts are so amazing !!!
We do that in Bahia all the time.
Reminds me of my childhood. :)
wow, I use the same thing called rabbit! even though I have table mounted scraper I love to sit on this and scrape, Feel lot comfortable! But scraper is much more popular for some reason.
I don't even like coconut but you are such a joy and this is so interesting! I LOVE Thai food but so many recipes call for it and I'm wondering if you have any suggestions/experience using anything else in its place?
We call it 'horse' hahaha. But I don't know what other Malaysian call it.
Oh Pai I haven't been doing these starting from 'de-husking' for ages. I can't stop smiling while watching.
I love the way you sit on the rabbit very femininely ❤️ yes, that's how real lady sit.
My grandmother used too make her own coconut milk back in Thailand
Awesome! Loving your videos from Thailand.
Coconut: "Take me to the hospital, my water broke."
We still do that at home (the Philippines) and nobody in the province buys the canned/bottled coconut milk. In the local market, pick an unopened coconut, the vendor will crack it, split it in half and use a motorized grater all in 5 minutes or less (you then squeeze it at home asap).
I'm in Indonesia and I am still using that stuff to make coconut milk😀
It's all traditional.its fun it's nutritional Can put into different dishes.
That reminds me a lot of my grandma. I help her grade coconut with the rabbit a lot growing up hahahaha. She never ever permit me to help her squeeze out the coconut milk. She said I don't have enough strength and I guess she's right (even now, when I am 22 already hahaha)
You are so charming, I just love watching, and learning, from your videos.
Wow, that is a lot of work for a little amount of coconut milk. How many coconuts would you have to grate to make, let's say, tom kha gai?
I love making my own fresh coconut milk, I became addicted after living in Bangkok and my neighbour made it every morning, but coconuts here are so small and so expensive relative to the yield :(
I still do it. Straight from the yard.
I used to "help" grate coconut when I was young in the Philippines. We used that chair too but I'm not sure what we called it.
to get straight cut, or divided beautifully, u must hit ur cleaver on the line. the line on shell. try it and its guaranteed. its my mom's trick. good luck
they have this other contraption that uses a spicky spigot ball type thing that you can just hold up the coconut to then it grates it for you.
+Ntxhais Vaj Yup - I describe it as a citrus juicer with spikes that went on steroids!
We still make coconut milk this way but with a power grater specifically meant for grating coconut.
I love your channel !
I'm Hawaiian and we always cut the meat out. I wonder if you cut the meat out and toss it in the food processor with a tiny bit of water and using a milk bag or cheese cloth to squeeze and strain it if that would be a quicker, but still fresh coconut milk?
I watched another video, and the way you described it was how that person made it.
my mom has one, and I've been looking for one ever since. storage is a bit difficult though.. haha
I am from Burma and we use the same method there as well. But I was not strong like you to shave it. I always had to ask my brothers for help.
Do you have a video on coconut drink? One that you buy on the street in Thailand. They have them in big display glass jug. Love love those but can’t never find any recipes on it😔
I want a chance to taste fresh coconut milk.
New found respect for coconut milk, lol
The way u laugh mam,I really loved it
White fluffiness!! :) Awesome video as always.
please do a vid on how to cook sweetened cassava or tapioca...i used to buy it from street vendors in Bangkok....we dont have the same thing here in Manila....tnx so much....
o what fun..quite an interesting process.
Your method of extracting milk is not as efficient as it could be. Here's a cut & paste of a list of improvements I posted to a related thread, most of which apply here. Hope this helps people.
--------------------------
IMPROVED EXTRACTION: I found that with a few minor tweaks, and the use of a
food processor and a blender, I was able to increase the milk yield by
50-100% (3-4 cups total per coconut on average, rather than just the 2
cups from a single pressing with cold water).
Changes:
1) MEAT PREP: Remove flesh from shell, pare off and discard bitters, and rinse.
However, instead of cutting into cubes, affix a med-small hole
grater disc to a 7 cup food processor, and grate all the meat though it.
Set aside grated meat in a small bowl. Incidentally, dont waste the
coconut "water" when opening a coconut - do it over a bowl, then pour
the result though a paper coffee filter, and either enjoy it straight,
or use it to fortify the water used for pureeing the flesh in step 4.
2) WATER TEMP: Coconut oil is semi-solid at room temp, so to get the
best extraction you need to use WARM water (120F should be fine), not
cold in order to liquify those fats into a suspension. Whether or not
you use warm water for both the first and second pressing, or just the
second pressing (i.e., cold for the first), is up to you. Simply heat
an amount of water equal to the volume of grated flesh you're going to
puree, and you're ready to make milk.
3) FIRST RUN MILK (full strength): Place a stainless steel collader in a
large non-reactive bowl, and place a buttercloth bag in it. Working in
stages (depending on the size of your blender), blend 1-2 cups grated
flesh with an equal volume of warm water - approx 5 sec on low speed to
start, then 15-20 sec on high speed (puree). Pour contents into the
buttercloth bag and repeat until all the flesh has been processed.
Twist the neck of the bag closed, and continue twisting until all the
milk is squeezed from the flesh and drains though the colander, leaving
behind a ball of firm pulp. The resulting first run milk will be a rich
full strength milk suitable for use in curry and soup. Figure 1
average coconut yields about 1 pint of first run milk.
4) SECOND RUN MILK: Repeat step 3, blending and pressing the spent
coconut pulp once more with an equal volume of warm water, to obtain an
extra 1-2 cups of second run milk (which will be lower in strength than
the first run).
5) COMBINE: You can either combine the first and second milks to
average their strength, or keep them separate to use them for separate
culinary uses (ex: full strength for soup or curry, second strength for
sweetening and drinking as a milk substitute or culturing into a
non-dairy yogurt).
6) MILK TIP: Because homemade coconut milk is not stabilized via
homogenization or the addition of things like guar gum, carageenan or
lecithin, it will start to separate after a few hours, and if seen in a
clear container, it will look increasingly ugly and unappetizing until
it fully separates by day 3 ... however it's purely cosmetic, and is NOT
actually spoiled. All you need to do is give it a quick shake before
pouring a glass, and it's normal appearance will be temporarily
restored. Properly refrigerated, it will keep about as long as most
homemade nutmilks, or roughly 6 days.
7) SPENT PULP USES: The spent pulp leftover after making milk can be
spread out on parchment and dried in a food dehydrator if you have one,
then ground in a food processor into a dry meal that you can use in
various baked goods, or batters (ex: dhokla).
You double your yield by adding an equal amount of water?
That’s why she said she use the old method. Before people using food processor or grinder, they use this method instead
Roving Punster g
The method she used is how they still do it in Samoa or American Samoa. Some don't have blenders or food processors here. They live off the land. However, we use the hairy outer husk of the coconut to squeeze the meat with and it does get out a bit more than what you can do by hand. We also don't add water at all while squeezing, but it's always hot here anyway so it isn't the typical "room temp". Lol
Love the video
Thai call it rabbit because in the old days they carved the chair to be a rabbit just to make it more artistic , sometime carved it to be bird , elephant or else but mostly was rabbit ,you still may find the real rabbit one in Thai old house in rural
Any chance to have a recipe how to make coconut cream (to use in curries) from dry coconut flakes?
THANK YOU FOR SHARING
great video. we do this in miami also. BTW looking good pai
i love this! thankyou!!
Nice video, I really like it!
It is very nice to see you in jeans. I also like your garden. Thanks for sharing.
Can the flesh used for macaroons? do i have to take out excess water from it?
Hi how long can the milk be kept in the fridge? Tks
About two weeks when opened? Cheers! Adam
"I was used to make coconut milk!"
Haha! didn't we all have chores like that! *ahum* peeling garlic...for example
i do this all the time. same method in india....
Hi Pai, love your recipes. Could you use the leftover coconut for some dish ?
Wonderful!! Could you use a juicer?
I think water of mature coconut does not taste good, than young coconut we call butong in philippines. Usually mature coconut water were discarded. Extracted milk is called gata, which is closely similar to yours as gati. 😊
People in The Villages still use the rabbit often!
so what do you do with the left over coconut flesh? can it be eaten? or does it become those dried coconut that people use in desserts?
FILTERING THE COCONUT WATER: I keep a box of 5000 Bunn paper coffee filters in my cupboard (which cost me like $15), and use them for making tea, filtering cooking oil, etc. Anyway, they work great for filtering coconut water ... just slip one into a bunn filter basket, rest the basket atop a bowl or container, and let the coconut water drain through it. Sweeten as desired with stevia or simple syrup.
Can you boil the coconut water too not dilute the flavor?
We call it as "chirava" in malayalam
Could you use the coconut water instead of water when squeezing?
New follower here🙋🏼
as a kid grating the coconut like that was my job
very interesting ! thank you !
Is there another tool you can use if you don't have that grating stool?
see the white meat inside? get a clean screwdriver and chip away at the white meat from the shell. the meat will come off. then put the meat in a blender.
Other than the (clean) screwdriver, another technique I found was to wedge or chock the gap made by the point of the screwdriver with teaspoon handles. I'd go round the circumference of the coconut, where the meat meets the shell, prising the flesh away without busting through. Once I'd gone round the whole circle a couple of times and loosened about 1cm down, I'd wedge a teaspoon handle in there while working on an adjacent spot. The idea is the multiple spoon handles - around eight of them - hold the meat away from the flesh and creates sufficient tension and with a bit of luck, the entire hemisphere of flesh just pops out cleanly in one piece, leaving a half coconut shell behind.
Why get it out in one piece? Because it makes it much easier to then use a sharp peeler to take off the brown skin. I then break the flesh into large pieces, as large and as few as possible, but just small enough to fit down the chute of my processor fitted with a grating disc. Ideally, the pieces are wedge shaped, with the large end grated first, finishing with the small point last. That results in only a tiny piece of coconut flesh that's left un-grated - that just slips through - and that gets more or less unnoticed in the rest of the grated flesh.
The best results I found in grating with my food processor was with a juicing disc that could be used without the juice separating basket - the chute was very, very close to the disc, so very little was left ungrated and this resulted in excellent results and yield. Of course this is a lot of palaver and best left to the weekend... and while one's doing this, might as well do more than one nut and freeze the rest. Frozen grated coconut isn't quite as good as fresh, but it's a darned sight better than any dessicated stuff out there!
Fresh coconut chutney, "thoran", onde-onde... just some of the delights that cry out for fresh grated coconut!
New follower here 🙋🏼 we call it 'horse' in my country... Lol
Oh my god! We use a VERY similar tool in India! There's the stool, but the blade is the same. It has been passed down 4 generations. It's called boti and this coconut one is called Sarasi! en.wikipedia.org/wiki/Boti
I make this in India too.
i think its called a rabbit because the white shavings on the rounded blade look like a rabbits tail.
as if you were sitting on it backwards
Can one cut it in to small pieces then just blend it?
Sure :) (she tells me) Cheers! Adam