The coconut milk
One of the most important ingredients from the cuisine from Bahia was introduced by the African
Coconut and its by-products (2015) by Eber EvangelistaInstituto Brasil a Gosto
The coconut and its by products
Coconut, grated coconut, flakes (or "ribbonsˆ) of coconut, coconut oil, coconut milk, coconut sugar, coconut water and green coconut
Manuel Querino, in his book A Arte Culinária na Bahia (1900) states: "It was the African who introduced the scented oil, dried shrimp, chilli pepper, coconut milk and other elements in the preparation of the various meals in Bahia."
A glass of coconut milk (2015) by Alexandre SchneiderInstituto Brasil a Gosto
Coconut milk
Obtained from the fresh coconut pulp, which is processed with a little hot water, then squeezed and strained, coconut milk can also be made with desiccated coconut.
Green coconut
Just take a “cap” off a young, green coconut to enjoy one of the greatest wonders offered by this fruit: the clear and refreshing water.
Dried coconut
The white pulp extracted from the brown, hard, and thick husk of dried coconut can be used cut into chunks, grated, cut into flakes (called “ribbons”), or transformed into coconut milk
Extraction of the coconut milk (2014) by Alexandre SchneiderInstituto Brasil a Gosto
How is the coconut milk extracted?
Mix the coconut ground and its water in a blender. Pour the mixture into a sieve covered with a fine cloth. Wrap this concentrated coconut mass with the cloth
Extraction of the coconut milk (2014) by Alexandre SchneiderInstituto Brasil a Gosto
Extract the milk
Squeeze the cloth with the coconut mass in order to draw as much milk as possible.
Learn how to prepare coconut milk (2020-04) by Ana LuizaTrajanoInstituto Brasil a Gosto
Homemade coconut milk
Chef Ana Luiza Trajano teaches how to extract coconut milk at home
Moqueca (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Uses of the coconut milk
Coconut milk is used as the base sauce for the moqueca (fish stew) from Bahia, to moisten traditional dishes such as Cuscuz and Tapioca, and to add flavor to a multitude of recipes.
Instant Tapioca Granules Porridge (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Either savory or sweet
It is a versatile ingredient that can be added to many stews, rice dishes, deserts, porridges, ice creams, cakes and candies. In the Northeast region of Brazil, especially in Bahia, the ingredient is used more often than in any other part of the country.
Reference: Misture: Glossário de Ingredientes do Brasil, by chef Ana Luiza Trajano
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