Homemade coconut milk is fairly easy to make, and it’s a good way to use up extra coconut. Also, it doesn’t contain additives, as does the type that comes in a carton.
The consistency of this milk is somewhere between the beverage that comes in a carton and the thicker milk that comes in a can.
| Homemade Coconut Milk | Print |
Cuisine: Milk
Author: Eileen Beran
Prep time:
Total time:
Serves: 3 to 4 cups
If your coconut is coarse or "chipped," shred it in a food processor or heavy duty blender before measuring.
Ingredients
- 2 cups finely shredded unsweetened coconut
- 4 cups scalding (not boiling) water
Instructions
- Place the coconut in blender. Pour the scalding water over the coconut.
- Remove center cap and cover opening with a towel. Blend 2 minutes on the highest setting.
- Pour through a strainer lined with cheesecloth, pressing out as much liquid as possible, or use a nut milk bag.
- Store covered in the refrigerator. Use within 3 days.
Note
Cold milk will separate. If you want to combine the liquid and solids, warm to melt or bring to room temperature then shake.
