Coconut milk yields buttery braised chicken

All coconut milk is not created equal. Canned coconut milk — both regular and light — is made from finely ground coconut meat that’s recombined with water for a uniform, viscous texture that can easily overwhelm other ingredients.

That’s one reason why in Colombia they make their own, and we found at Milk Street it was a lot easier than it sounds.

In this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we use a quick homemade coconut milk to braise savory chicken thighs.

The milk comes together in a blender by combing unsweetened shredded coconut with hot water. We then strain the mixture, pressing on the solids, to extract a milk that is lighter in both flavor and body. The process takes only a few minutes and yields a light, flavorful coconut milk that works wonderfully.

Colombian cooks use the milk