Coconut Milk is a versatile food which has been used as a rich creamy base agent in many exotic Indian dishes since ages
To make coconut milk, scrape the coconut fully and soak it in hot water for about twenty minutes approximately
After some time, strain the grated coconut and transfer it to a blender.
Use a high speed blender and pulse it until the mixture combines well by adding the required amount of water.
Filter it using a white cheese cloth and collect the first extract by squeezing it. Usually the first extract is thick and creamy.
Repeat the process twice or thrice to get more coconut milk while adding water now and then.
You will get thin extracts and you can blend both in a bowl.
Tip in some cardamom powder and add the measured quantity of sugar with a nice stir.
Finally, strain the whole milk using a strainer and refrigerate.
Use it for any purpose as mentioned above.
It serves as the best vegan accompaniment for Appam and Idiyappam, the enticing rice based dishes which are popular South Indian breakfasts, that are loved by many.