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.