FermenteaWhere food goes to change
Modern adaptation
coconut milk · coconut cream
Grated or shredded coconut extracted with water and squeezed or strained into a milky emulsion; left to stand, it separates into cream and a watery layer.
Coconut milk here has two documented routes. The Vitamix recipe uses dried, unsweetened shredded coconut blended with water for one minute. The research route uses fresh grated coconut that is kneaded with 70 °C water and squeezed by hand, repeated three times.
The blender milk suits cooking and baking unstrained, and it is strained for smooth sauces and drinks. The hand-squeezed milk from the 1993 paper is the village process for the oil that the wet-route record also describes.
Left to stand for two hours, the milk divides into an upper cream layer and a lower layer that is mainly water. The separation is the first stage of the wet route to coconut oil. Vitamix recommends refrigeration in an airtight container, with use within the week and a shake before use.
The sources do not measure the fat content of the milk, and the 1993 paper does not give a volume for each repeated extraction.
Suhardiyono and colleagues (1993) describe village-level grating and milk extraction for oil making in Malaysia, Indonesia and Thailand.
Scaling: source batch only
Refrigerate in an airtight container and use within the week; shake before using.
Control sourceThe village wet process was still practised in Malaysia, Indonesia and Thailand in 1993, per the paper. This is a country-level association.
Graters, motorized rasping drums and processor grating discs reduce cassava or coconut to shreds or mash. They perform the grating stage only; later processing determines texture, extraction and cassava safety.
A blender, a stone refiner and a small screw press each replace hours of pounding or squeezing, but grinding, pressing oil and extracting a milk are different jobs with different limits.
Manuk pansuh is Iban chicken cooked slowly inside a fresh bamboo tube with aromatics and leafy greens. The bamboo holds the food and shapes the steamy, fragrant cooking environment; recipes vary by household and locality.
A cooked peanut sauce of ground roasted peanuts, aromatics, shrimp paste and coconut cream, as made for gado-gado; pecel and Malaysian satay sauces are close relatives with different formulas.
A 2024 Ranau account describes Kadazan-Dusun Lihing as glutinous rice fermented with sasad for two to three months or longer. Starter quantity and a validated safety endpoint are not established.
Malaysian lacy pancakes made by pouring coconut-milk batter in a net on a hot pan.
Red chillies pounded with belacan shrimp paste, then mixed with lime or calamansi and sugar for a fresh relish. Contains crustacean shellfish.
Sambal tumis is a Malaysian chilli paste fried in oil until it breaks, then simmered with tamarind and sugar, used as a condiment and as a cooking base.
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VitamixMethod · Storage
Coconut Milk960 ml water, 150 g shredded coconut, 60 seconds, strain for drinks, refrigerate, use within the week
Cited in: Two routes to the milk; Cream and milk
CORD 9(01), International Coconut Community, 1993Method
Three improved methods for coconut oil extraction500 g coconut, 1 L water at 70 °C, 5 minutes kneading, squeeze, three repeats, 2 hours cream separation
Cited in: Two routes to the milk; Cream and milk