Monday, April 1, 2013

Homemade Coconut Milk


We've been using a ton of coconut milk lately.  It's become both Andy and I's favorite milk for coffee since it's so thick and creamy.  I also use it for some of my yummy baking goods.  Andy likes to use about half a can in a giant cup of coffee so it can go pretty quickly.

This can get expensive.  I normally order our coconut milk online and it's much more reasonable, but at over $2 a can it adds up to a pricey homemade cup of coffee.


I attempted to make coconut milk a couple months ago and made the mistake of not soaking it before hand.  It came out a disappointing watery, chunky mess.  Now I've learned that the soaking is key.


This milk is fantastic and tastes so much better that the canned stuff.  I love how fresh the coconut flavor is.  And best of all, I'm avoiding the plastic can lining and additives, all for a lower cost!

Homemade Coconut Milk


1 cup unsweetened raw coconut shreds
2 cups filtered water

Soak coconut in water for 2-3 hours.


Pour water and coconut into blender and blend on high for 1-2 minutes.  A high speed blender will work best for this.
Strain milk through a nut milk bag.


Store in a glass container for up to a week.


2 comments:

  1. I'm wondering if you've known of anyone who's had success with a regular blender?

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    1. It did not work in my blender but when I moved it to the food processor it came out perfectly. thanks.

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