Making coconut milk is so easy. All you need to keep stocked up is a bag of unsweetened desiccated coconut, muslin cloth and water.
Instead of desiccated coconut you can use shredded coconut, which I believe is easier to find in the US but harder to come by in the UK.
Homemade coconut milk is not only much cheaper than store bought, it’s also a way of avoiding the canned stuff. Cans are often lined with BPA and there is extensive research into why this has negative health effects.
Use the coconut milk in smoothies, curries, soups or just enjoy on its own. It can taste a bit oily as it separates when stored in the fridge, so shake well before consumption. I keep mine in a glass bottle if I’m going to be pouring it in drinks or a glass jar if I’m going to use it in baking or curries, so I can scrape off the oil from the top and use in cooking.
Ingredients
Makes 750 ml
1 cup (237 g) desiccated or shredded coconut (unsweetened)
750 ml filtered water
Method
Pour the water in a blender, add the coconut and blend until milky. Usually for 10-30 seconds, depending on the strength of your blender. Ta-Da!
Store in the fridge for up to 4 days or freezer until needed. You can play around the with ratio of coconut to water, depending on how thick you want it. Don’t throw away the leftover pulp! You can use it to make coconut flour (post coming soon).
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