Homemade Coconut Milk
Source: The Paleo Approach Cookbook, by Sarah Ballantyne.
This is a basic in the Paleo-centric kitchen and very easy to make. It is much cheaper to make your own coconut milk than to buy it in-stores.
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Ingredients
For 1 Serving(s)
Recipe
- 2 cup(s) finely shredded unsweetened dried coconut flakes
- 2 3/4 cup(s) water
Homemade Coconut Milk Directions
- 1. Combine the coconut and water in a saucepan and bring to a full boil over high heat. Turn off the heat, cover, and let sit for one hour.
- 2. Pour the coconut and water into a blender. Blend on high for 2-5 minutes, until the texture is thick and only slightly granular.
- 3. Pour the pulp into a nut-milk bag, yogurt-cheese bag, paint-straining bag, or fine-mesh strainer suspended over a glass bowl, mason jar, or measuring cup.
- 4. Either let the coconut milk srain out by gravity or squeeze the pulp through the nut-milk bag.
- 5. If not using immediately, store the coconut milk in a glass jar in the fridge for up to 2 weeks or in the freezer for up to 1 year. Shake well, blend, or gently warm before using.
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Nutrition facts
(vegetarian, gluten free, lactose free)
Per Serving