Coconut milk

Course Pantry

Cuisine American

Keyword coconut milk recipe, dairy-free milk, plant milk, shredded coconut

Prep Time 15

Total Time 15

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

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.