Coconut milk
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Shredded coconut soaked in water, blended and strained into fresh coconut milk. Save the pulp for coconut flour.
Ingredients
- 2 cups of unsweetened organic shredded coconut
- 2 cups of purified water (I recommend reverse osmosis)
- Equipment: blender; colander or fine sieve; nut milk bag (recommended) or unbleached cheesecloth
Equipment
- blender
- fine sieve
Directions
- Add the shredded coconut to a blender, pour the purified water over it, and stir.
- Leave it for 2-4 hours. To hurry it along, use warm water and soak for only 2 hours, or use boiling water and blend right away.
- Put the lid on firmly and puree for about a minute.
- Set a colander or fine sieve over a large bowl and line it with the nut milk bag or several layers of cheesecloth.
- Pour in the coconut mixture slowly (you can probably only handle a quarter or half of the batch at one time).
- Let it drip through by itself, or gather up the bag or cloth and squeeze to speed things along (squeeze cheesecloth gently so the pulp does not get pushed through).
- Take out the pulp and set it aside; repeat until all the milk has been strained.
Notes
The milk separates naturally after sitting; shake to recombine. Pulp: refrigerate a day or two, or freeze immediately, or dry it to make coconut flour (see Coconut flour above). Ratio can be adjusted; 2 cups coconut to 4 cups water is too watery, 1:1 is better. Won’t be as thick and creamy as canned.