I think coconut is amazing. I love coconut oil, I love coconut cream pie, but I also love coconut milk. I’ve been using coconut milk for about 4 months now. At first, I was a little leery of all the non-dairy milks out there like rice milk, almond milk, soy milk, and coconut milk. But slowly, we tried all of them—all except the soy milk. But my favorite out of all of the four, my favorite was, is, and will forever more be coconut milk. I love the flavor, the creaminess, but I was a little sad about how much I paid for a carton or two of it a week. So I figured it was about time that I attempt to make my own. Luckily, there was no shortage of information, recipes, and videos on making homemade coconut milk. So, I prepared myself to go on another adventure in my little kitchen—making my own homemade milk.
Why Homemade Coconut Milk?
Believe it or not, it’s actually pretty easy to make your own coconut milk. The process is very simple, the kids can help out, and you end up with delicious tasting, high-quality coconut milk. With only two simple ingredients, there’s no reason to go back to the store-bought cans of coconut milk ever again. The cans you buy at the store usually contain guar gum, too.
Recipes Using Coconut Milk:
Here’s another recipe for coconut milk that I like:
Here’s the recipe:
- 2 cups organic unsweetened dried shredded coconut
- 3½ cups hot water
- Place the shredded coconut and hot water in a blender. Blend the water and shredded coconut for 5 minutes. Let the coconut shreds steep in the hot water for 15 minutes.
- Using a sieve lined with cheese cloth over a glass bowl, strain the coconut mixture. Allow to strain for thirty minutes, then squeeze the coconut pulp out to get every last drop of coconut milk out.
- Pour into a glass jar and store in the fridge up to a week.
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