Super easy homemade coconut milk

August 29, 2016

 

While I make a lot of things from scratch, I used to buy coconut milk. The task of breaking open a coconut, scooping out the flesh, and blending it with the coconut water always seemed a bit too much work at 6am, when I am stirring oatmeal with one hand while Baby Zand is hanging half asleep on my other arm. Eventually, this trade off of quick coconut milk versus all the extra additives became too much to bear for me; especially once I started feeding this to my daughter. Soooooo I decided to look for easier ways to make coconut milk at home. And oh so easy it has become. Just like when you make almond milk from scratch, soaking your almonds, then blending them with water, and finally straining out the pulp, you can do this with dried desiccated coconut, too! You can make this in bigger batches ahead of time, and the milk will easily keep in the fridge for up to 5 days. Because there are no stabilizers in the coconut milk, the coconut cream may separate from the liquid and form a hard layer on top. Just bring the milk back to room temperature, shake, and the cream will melt back into the milk. Alternatively, if you use the coconut milk to blend into smoothies or oatmeal, the cream will easily combine without having to melt it. I am so happy with this, and all my curries, smoothies, granolas, oatmeals, turmeric lattes, and soups are, too! Give it a try. 

 

 

Preparation time: 10 minutes

Soaking time: 2 hours

Makes 2 cups:

 

  • 1 cup desiccated coconut

  • 2 cups water

  1. Soak the coconut in the water. You can do this directly in your blender, or in a separate bowl. If you don't have 2 hours, just soak as long as you can. 

  2. Blend the soaked mixture on high for 2 minutes in a blender or food processor. 

  3. Place a strainer on top of a big bowl or pot. Line the strainer either with a cheese cloth or a very clean kitchen towel. 

  4. Pour the coconut milk in the cheese cloth or kitchen towel, and using a spoon, stir and press the milk through the cloth. When all the liquid has dripped down, take the cloth and wring out the last drops. You will be surprised how much more liquid will come out. 

  5. In the bottom bowl, you will find delicious, creamy coconut milk, ready to be used for whatever you choose! 

 

Delicious creaminess!

 

Bonus note: What to do with the left over pulp? Spread it on a baking tray, place in oven at 100ºC/ 200ºF for 2 hours (or until dry), and you have got yourself coconut flour for your next pancakes! 

 

 

For the Thermomix: 

 

Combine 80g/ 2.8oz desiccated coconut and 470g/ 16.6oz water, and let stand for 2 hours. Then set speed 10 for 2 minutes, and strain through the cheese cloth. 

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© 2020 Martina Zand