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Suggest a better descriptionIt seems that making "thick" coconut milk is a little involved (I would guess you dont go out and buy it) and the following is a condensed and paraphrased version of what she says: "When I refer to "thick" coconut milk in a recipe, it is made from the first pressing of the milk or water through the coconut meat..... To obtain 2 cups of "thick" coconut milk, youll need 2 cups of coconut (she prefers to use dried, unsweetened [desiccated] coconut found in health food shops or Oriental stores) and 3 cups of whole milk. Scald the milk in a saucepan. Place the coconut in the milk. Stir and remove from heat. Let stand until cooled to room temperature, stirring occasionally. Strain this mixture through a sieve using the back of a spoon to express as much liquid as possible." Recipe By : HAWGDAVE Posted to MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 07:27:53 -0400 From: Luke Murden
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 188 | ||
Calories from Fat: 144 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.5mg | 5 % | |
Potassium 238.4mg | 6 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 4.3g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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