Coconut paste is a versatile ingredient that can be used in all Indian vegetarian cooking. An excellent substitute for no- onion- garlic cooking and can be used to prepare vrat food and Navratri food. Just like cashew paste, Indian coconut paste is another paste that I always keep handy. Coconut paste adds thickness to a dish and has a creamy texture and rich flavor.
DISCLAIMER – This is the coconut paste that we use in Indian cooking. Traditionally coconut paste is made from fresh coconut meat that is roasted until it turns dark in color. It is then pounded in motor and pestle until smooth and creamy. This paste is thick, dense, and loaded with protein and beneficial fats. It’s incredibly flavorful and tasty!
Our local Indian stores sell fresh coconut flesh in the freezer section and I have used that to make my coconut paste/coconut cream. You can make this with desiccated coconut too. For that – soak desiccated coconut in milk for an hour to make it soft.
2 cup fresh grated coconut
Approximately 1/4 – 3/4 cup of Milk or cream or coconut milk.
1. In a mixer or food processor add coconut with 1/4 cup of milk. If needed, keep adding 1 tablespoon at a time, just enough milk to run the mixer.
2. The paste should be thick. Store coconut paste in refrigerator for 1 week or in your freezer for a month. For a thicker and creamier gravy, use about 1 tablespoon of coconut paste in the recipe.
3. Freezing the paste – spoon 1 tablespoon coconut paste in an ice cube tray, freeze and when frozen, remove it from the tray and toss it in a plastic bag and store for future use. Can be stored up to a month.