Homemade Coconut Milk
So simple! So quick! And so cost effective!
My boys LOVE helping me make coconut milk. Their best part is squeeeeezing the milk through the nut milk bag. They say it’s like milking a cow.
I have a habit of reading the list of ingredients on labels. I was horrified to see just how many additives and preservatives there are in a can of Coconut Milk.
I am so grateful to have learnt from a friend that we can in fact make our own.
We use coconut milk in our Thai and Indian curries, smoothies, chia pudding; and use it as a milk substitute in baking and in our homemade hot chocolate. My boys also love to slurp down a warm glass of coconut milk. Yum!
1 cup coconut flakes
2 cups warm water
Vanilla extract (optional)
Nut milk bag (muslin cloth, coffee plunger or fine sieve will also do the trick)
Add the coconut flakes and warm water to your blender.
Leave the flakes to soak in the water until the flakes soften.
Blend on high until it is thick and creamy.
Pour through a nut milk bag into a jug.
Squeeze until all the liquid is out.
Store in a sealed glass jar in the fridge.
If you want a thicker coconut milk, use less water.
Don’t discard the pulp. Dry it out and use it as you would desiccated coconut or blend to make coconut flour.
Mmmm, all this talk about coconut milk I think a Thai curry soup for dinner is on the cards.
* Photograph by Keziah Davies of Hello Pictures
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