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 (2015) by Alexandre SchneiderInstituto Brasil a Gosto

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. 

Coconut (2015) by Alexandre SchneiderInstituto Brasil a Gosto

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.

Credits: Story

Reference: Misture: Glossário de Ingredientes do Brasil, by chef Ana Luiza Trajano

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
Explore more
Related theme
Black History in Brazil
Explore the history, arts, and culture of Afro-Brazilian experience
View theme
Google apps