Whether you are dairy free or just wanting to add a little coconut goodness to your diet, homemade coconut milk is too easy not to make. For those dairy free coconut milk is a good alternative to cow’s milk, for those eating dairy coconut milk still makes a great addition to your diet since it’s full of immune boosting vitamins, trace minerals and more.
I make Homemade Coconut Milk for several reasons: I am a label reader and I don’t want to buy anything with long list of added ingredients I can’t pronounce, if you have ever read the back of a Rice, Almond, or Coconut Milk box then you know they have more than just 2 ingredients. Canned coconut milk is another alternative but neither the price tag or that fact that it comes in a can makes me very happy.
Thank goodness there is still one alternative left: Homemade Coconut Milk. It only has 2 ingredients (one of which is water!), it’s super easy to make and it’s affordable!
- 1 1/2 cups shredded, full fat, unsweetened coconut (I buy mine in the bulk bins at my health food store)
- 4 cups hot water
- Start heating 4 cups of water on the stove, it’s ready right before it’s about to boil.
- Dump the shredded coconut in a blender and add the hot water.
- Blend on low for 4-5 minutes.
- Use a strainer to strain the coconut milk into a bowl or mason jar. Use a spoon and press out as much liquid as you can.
- Refrigerate to cool and keep refrigerated for up to 4 days. I use the coconut fat that separates to make whipped cream and use the coconut milk on my cereal, in smoothies, and to drink.
- You can add vanilla and a sweetener for variety but personally I like mine plain.
- You’ll notice a layer of solid coconut cream after it cools, use this to make Coconut Whipped Cream and you’re taste buds will thank you. You’ll also have a strainer full of coconut pulp perfect for making Coconut Flour. Using everything with no waste will help cut your grocery bill.
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