Cooking on the Coast: How to Make Coconut Milk

Nikki Whelan — Sat, 04 Jul 2020 23:24:47 +0000

Most cans of store bought versions of coconut milk are lined with BPA taking away the health aspect of enjoying delicious coconut milk. We are fortunate enough to have ample coconuts and can make our own. Once you know how, you will be surprised at how easy it is and skip out on the preservatives. Coconut milk is a great substitute for regular cow’s milk and is fiber rich. It can be added to soups, curries, ice cream, smoothies, or to just drink by itself. It can also be flavored with natural vanilla, strawberries, or cocoa powder to make as a shake.

Ingredients

4 cups water
1½-2 cups shredded coconut

Instructions

Heat water until hot, but not boiling.
Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches.
Blend on high for several minutes until thick and creamy.
First, pour through a mesh strainer to remove most of the coconut solids. Then squeeze through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the “cream” of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using. Best kept in a large mason jar, swing top jars, or other air-tight container.

Pro-tip!

Use a coconut demoting tool or cut with a pairing knife small sections to get the coconut meat to separate from the shell.

The post Cooking on the Coast: How to Make Coconut Milk appeared first on Costa Pacifica LIVING.

Quench Your Thirst – Costa Rican Cuisine

Nikki Whelan — Tue, 14 Jan 2020 11:05:48 +0000

Costa Rican cuisine is typically not top of mind when we think of fine dining or world-renowned, however their homemade “agua frescas” and limonadas are inventive drinks that may just make the list. In Costa Rica, not serving fruit drinks is unthinkable! It’s so deeply ingrained in the culture that most restaurants offer at least three or four options. So whether out at a “soda” (a mom and pop’s family style restaurant) or visiting someone’s home, you can almost be sure a local has some favourite flavour of their own concoction waiting to be poured over ice and served on hot summer day. Herein are two all time favourites sure to keep you hydrated and satiated.

“Agua de sapo” (Toad Water)

Ingredients
4 liters of water
1 “tapa de dulce” (unrefined whole cane sugar)
250 grams of ginger
1 cup “limones” (local lemons/limes) juice

Preparation:
Boil 1 liter of water with the “tapa de dulce” broken into pieces, mis in the ginger that has
been cut into pieces and mashed. Let it cook until the “tapa de dulce” is completely
dissolved. Allow moisture to cool and pass through a strainer. Add the lemon and the
rest of the water. Serve over ice.

Limonada Hierba Buena Casera (Homemade Lemonade)

Ingredients
500 mL of water
2-3 “limones” (local lemons/limes) juice
A few slices of grated ginger
Natural sweetener (simple syrup, sugar or honey) to taste
Handful of mint leaves (or local variety of mint called “hierba buena”)
5-6 Ice cubes

Preparation:
Squeeze juice from “limones” into the blender. Add the grated ginger, natural sweetener
and the handful of mint leaves with the water. Blend. Add a few ice cubes and blend
some more. Pour into a nice tall glass.

Another Nationwide favourite is mixing chan seeds into the juice of seasonal fruit such as
tamarind or cas. Another healthy, widely available “batido” (smoothie) would be one that is
particularly good for your eyes and includes blended carrots, ginger and orange juice. Typically, any drink mixture would be made with natural fruit and mixed with water or milk. You may also add a bit of a sweetener (sugar or honey) and even some lime for taste. Whatever the taste, go with your buds!

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