Coconut Milk Magic
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Coconut milk is exotically delicious and adds a subtle flavor and silky texture to dozens of soups, sauces, desserts and drinks.  So just what is coconut milk?  Well, it's not the liquid inside a coconut, which is a thin, watery  juice that's delicious in its own right.  Coconut milk is an unsweetened mélange of coconut and water.  Canned coconut milk is available in supermarkets and Asian markets--there's a regular version and a less caloric "lite" style.  You can also make your own coconut milk (see recipe below).  Tightly cover and store opened canned coconut milk (or homemade coconut milk) in the refrigerator for up to a week.  Coconut cream is a richer form of coconut milk made by a higher proportion of coconut to water.  But don't confuse either of these mixtures with cream of coconut, which is a thick, highly sweetened mixture used primarily for sweet drinks like the Piña Colada (see Summer Drinks).


HOW TO OPEN A COCONUT:  Pierce 2 of the 3 "eyes" (round black spots) with an ice pick or screwdriver.  Drain out the juice.  If desired, strain and refrigerate juice for up to a week—simply drink it, or add to soups, sauces, etc.  Bake coconut in a preheated 375^o oven for 15 minutes (heating the coconut facilitates removing the meat from the shell).   Remove coconut from oven; place on a hard surface (I use my garage floor).   Cover coconut with a dish towel; smack it lightly in several places with a hammer.   Break coconut in several pieces for easier access to the meat.  Use a butter knife or screwdriver to separate the meat from the shell.  Remove the thin brown membrane with a paring knife or vegetable peeler.  Fresh coconut can be sealed airtight and regrigerated for up to a week, frozen for up to 6 months.


COCONUT MILK   If you don't have either the time or inclination to crack your own coconut, dried, unsweetened coconut is an easy shortcut method. Though it can sometimes be found in upscale supermarkets, dried coconut is more readily available in natural-food stores and Asian markets. The same coconut can be used twice, resulting in a thinner, lighter-flavored liquid the second time around.  Make cococnut "cream" by using 4 cups coconut.  Using milk instead of water will make it even richer.

Makes About 2 Cups
2 3/4 cups water
2 cups shredded fresh coconut or dried unsweetened coconut
    In a medium saucepan, combine water and coconut; bring to a boil. Reduce heat; cover and simmer 10 minutes. Pour into a blender; securely attach lid and process for 1 minute. Be careful—begin at the lowest speed and gradually increase to high.  Strain liquid through a very fine sieve or any sieve that has been lined with a double thickness of cheesecloth.  Cool to room temperature.  Cover and refrigerate for up to a week. The same coconut can be used a second time for a thinner coconut milk.
© Sharon Tyler Herbst

COCONUT-CITRUS SAUCE  This versatile sauce comes from friend and popular restaurateur Glenn Miwa. It can serve as a marinade for fish, poultry, and pork. After it's cooked and reduced, hot coconut-citrus sauce makes a silky sauce for meats and fish. Barely warm, and it's a delightful dip for crudités. When chilled, this sauce takes on the texture of soft sour cream. Dollops of it atop grilled fish and hot vegetables melt like butter to sensuously coat and flavor the food. The cold sauce also can be used as a topping for fruit, or thinned with a little milk and used to dress salads.

Makes 1 1/4 Cups
1 3/4 cups coconut milk or 1 14-ounce can coconut milk
1 tablespoon finely grated lemon zest
1 1/2 cups orange juice
1/2 cup packed mint leaves, minced
1 tablespoon minced fresh gingerroot
1/2 teaspoon salt
    If using canned coconut milk, shake well before opening. If using this mixture to marinate chicken, fish, etc., combine all the ingredients in a shallow pan or dish large enough to hold the food; marinate meat as desired. Otherwise, combine ingredients in a medium saucepan. Bring to a full rolling boil over high heat. Reduce heat to medium low—sauce should be boiling very gently. Cook, uncovered, until sauce coats a metal spoon and has reduced to about 1 1/4 cups, about 40 minutes. Cool at room temperature; cover and refrigerate for up to 1 week. Reheat, stirring constantly, over low heat.
© Sharon Tyler Herbst

COCONUT RAMOS FIZZ   Using coconut milk instead of milk or cream adds a tropical touch to this classic, which comes from our Ultimate A-to-Z Bar Guide. The Ramos Fizz was named for its inventor, Henry Ramos, who created it in New Orleans in the late nineteenth century.

Makes 1 Drink
2 oz. (1/4 cup) gin
2 oz. (1/4 cup) coconut milk
1/2 oz. (1 Tbsp.) fresh lemon juice
1/2 oz. (1 Tbsp.) fresh lime juice
2 drops orange flower water
1 tsp. powdered sugar
1/2 cup cracked ice
cold club soda
orange slice
    Combine all ingredients except soda water and orange slice in a blender. Cover and process at medium speed until smooth, 15 to 20 seconds. Pour into chilled collins or other tall glass. Top with soda, stirring gently; garnish with orange slice.
©The Ultimate A-to-Z Bar Guide by Sharon Tyler Herbst and Ron Herbst

COCONUT-MANGO RICE PUDDING

3 cups coconut milk
1/2 cup white basmati rice
1/2 cup sugar
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon freshly grated orange zest
1 1/2 large firm ripe mangoes, peeled and finely chopped
about 1/2 cup toasted unsweetened coconut for garnish (optional)

Makes 6 servings
In a large, heavy saucepan combine coconut milk, rice, sugar, allspice and salt; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, for about 25 minutes, stirring occasionally. Remove pan from heat; stir in orange zest. Cool to room temperature; stir in mango. Divide pudding among 6 small glass bowls. Cover and refrigerate for up to 2 days. Just before serving, garnish with flaked coconut, if desired.
© Sharon Tyler Herbst