Coconut Milk Recipe – First, Second & Third Press Explained

Last Updated on 2 months by Neha Deshmukh

Coconut Milk Recipe – First, Second & Third Press Explained

Hey everyone! If you’ve ever wondered about the magic behind creamy South Indian curries or the richness of a good coconut-based dessert, the answer often lies in freshly made coconut milk. I remember the first time my grandmother showed me how to make it – it felt like unlocking a secret! It’s honestly so much better than store-bought, and surprisingly easy. Let’s dive into how to make coconut milk at home, and explore the differences between the first, second, and third press.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a journey into flavour! Making your own coconut milk gives you complete control over the ingredients and the final result. You’ll get a wonderfully fragrant, creamy milk that elevates any dish. Plus, there’s something incredibly satisfying about using every part of the coconut.

Ingredients

• 1 whole coconut
• 4 cups water (approximately 950ml)

Ingredient Notes

Let’s talk coconuts! Choosing the right one makes all the difference.

• Fresh Coconut: This is key! Look for a coconut that feels heavy for its size and sloshes when you shake it – that means there’s plenty of water inside.
• Understanding Coconut Varieties – Mature vs. Young: Mature coconuts (the ones we’re using here) have thicker flesh and yield richer, thicker milk. Younger coconuts have softer flesh and produce a lighter, more delicate milk – perfect for drinks and desserts. You can totally experiment with both! I sometimes use a mix for a balanced flavour.

Step-By-Step Instructions

Okay, let’s get started! Don’t worry, it’s simpler than it looks.

1. Crack Open the Coconut: This can be the trickiest part! Carefully crack the coconut open using a hammer and a sturdy surface. Be super careful! Once open, scoop out all the coconut meat.
2. First Press – The Creamiest Milk: Now, add about 1.5 cups (350ml) of water to the coconut meat in a blender. Blend for about 2 minutes until it’s a milky consistency.
3. Strain & Reserve: Strain the mixture through a colander lined with muslin cloth (or a fine-mesh sieve) into a bowl. This is your first-pressed coconut milk – the richest and creamiest! Set it aside.
4. Second Press – Still Delicious: Don’t toss that coconut pulp yet! Add another 1.5 cups (350ml) of water to the pulp and blend again. Strain it as before, collecting the second-pressed milk in a separate bowl. It will be lighter than the first press, but still wonderfully flavourful.
5. Third Press – Extracting Every Drop: For the final press, add 1 cup (240ml) of water to the remaining pulp. Blend one last time and strain. This third-pressed milk is the lightest and most watery, perfect for curries or dals where you want coconut flavour without too much richness.
6. Chill Out: Store all three portions of coconut milk separately in the fridge for up to 24 hours. You’ll notice a layer of cream forming on top of the first-pressed milk – that’s the good stuff!

Expert Tips

Here are a few things I’ve learned over the years:

• Selecting a Good Coconut: Besides the weight and sloshing sound, check for any cracks or mold.
• Maximizing Milk Extraction: Blending for a little longer can help extract more milk, but be careful not to over-blend, or it can get foamy.
• Preventing Curdling: If you’re adding coconut milk to a hot dish, temper it first by whisking in a little of the hot liquid before adding the whole amount. This prevents it from splitting.

Variations

Let’s get creative!

• Coconut Milk for Vegan Recipes: This is a fantastic dairy-free alternative in so many dishes! My friend uses it in her vegan butter chicken, and it’s incredible.
• Adjusting Water Ratio for Thickness: Want thicker milk? Use less water. Thinner milk? Add more! It’s all about personal preference.
• Using Coconut Milk in Different Cuisines: Don’t limit yourself to Indian cuisine! Coconut milk is amazing in Thai curries, Caribbean stews, and even desserts like panna cotta.

Serving Suggestions

Honestly, the possibilities are endless! Use your freshly made coconut milk in:

• South Indian Fish Curry (Meen Moilee)
• Vegetable Korma
• Coconut Rice
• Dal (Lentil Stew)
• Smoothies and desserts

Storage Instructions

• Refrigeration: Store homemade coconut milk in airtight containers in the refrigerator for up to 24 hours.
• Separation: Don’t be alarmed if the milk separates – just give it a good stir before using.

FAQs

Let’s answer some common questions:

• What is the difference between first, second, and third press coconut milk? The first press is the thickest and richest, perfect for desserts and creamy curries. The second press is medium-bodied, great for everyday cooking. The third press is the lightest, ideal for soups and dals.
• How long does homemade coconut milk last? It’s best used within 24 hours, but can sometimes last up to 48 hours in the fridge.
• Can I use pre-shredded coconut for this recipe? You can, but the flavour won’t be as intense. You’ll also need to adjust the water ratio.
• What can I do with the leftover coconut pulp? Don’t throw it away! You can use it in chutneys, add it to smoothies, or even dry it out and use it as a coconut flour substitute.
• Is it possible to freeze coconut milk? Yes, but the texture might change slightly upon thawing. It’s still perfectly usable in cooking, though!

Enjoy making your own coconut milk! I hope this recipe brings a little bit of sunshine and flavour into your kitchen. Let me know how it turns out in the comments below!