Indian · IV The Method
Coconut: Grating and Milk Extraction
I
Origin
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II
Description
Fresh coconut and its three products — grated fresh coconut flesh, first-press coconut cream (thick), and second-press coconut milk (thin) — are foundational to South Indian, Sri Lankan, and Southeast Asian cooking. The extraction technique determines the character of the coconut product: first press yields a thick, rich cream with the highest fat content; second and third presses yield progressively thinner, less rich milk. Canned coconut milk is a commercial approximation — acceptable, but with significant differences from fresh extraction.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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