StoreMaking your own coconut milk is quick and easy. it is also cheaper than buying it in a tin, and has no additives unlike most you buy on a supermarket shelf.
An invaluable milk to have available to make dinners, smoothies, dairy free baking or over the top of your breakfast cereal.
1 cup organic desiccated coconut
2 cups filtered water
Place both ingredients in a high-speed blender. Blend for 45-90 seconds, depending on the strength of your blender. Using a nut-milk bag or a sieve lined with muslin cloth, tip in the coconut mixture and strain. You will end up with a beautiful white creamy milk and the leftover coconut pulp.
Store milk in fridge for up to 3 days
NOTE - I use organic desiccated coconut because most of the time non-organic coconut has had sulphur dioxide added. The coconut pulp from making your milk can also be used in baking.
ALTERNATIVES - Add in 1/4 tsp of vanilla powder and/or a sweetener of your choice such as a medjool date or 2 tsp raw honey/maple syrup.
See our Vegetable Satay and Thai Pumpkin Soup Recipe