400ml – Coconut milk is not the juice found inside a coconut, but a further derivative from the cream process. To make coconut cream, finely grated coconut meat is steeped in hot water until it is cool enough to handle. It is then squeezed until dry; the white fluid is strained to remove all the pulp (coconut cream). More hot water is added to the pulp and the process is repeated to yield a lighter fluid, or coconut milk (nahm gkati). Frequently, a third pressing is done to obtain a light coconut milk (hahng gkati), which is used for stewing meats or for thinning coconut milk to make a coconut soup or a light curry. An average mature coconut yields about one cup of coconut cream and one to two cups of coconut milk depending on how light milk is desired.
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