I go through a fair amount of coconut milk! It makes sense, since I avoid dairy, grains and nuts, but good coconut milk isn’t cheap! It is easy to make your own for just pennies per cup, with no added gums or stabilizers. And it is good for pretty much everything except whipped coconut cream! I use The Paleo Mom’s recipe, except I typically double it. If I’m just making it for mashed potatoes, sweet potatoes, or a creamy pureed soup, I don’t even bother straining it, which makes it so convenient. If it is for a beverage, a dessert, or something with a more smooth consistency, I strain it. The Paleo Mom has an excellent post about her recipe, feel free to read it here! 🙂
1 1/2 cups unsweetened, organic, finely shredded coconut
2 1/2 cups filtered water, just boiling
1. Mix the coconut and hot water in your blender. Blend on high for five minutes. If you feel your machine will heat up, feel free to give it a little break, but mine has no problems.
2. Pour into a nut milk bag, or a strainer lined with several layers of cheesecloth/very thin tea towel. Let it strain until it cools, then squeeze out every last drop of creamy delicious coconut milk.
3. Refrigerate the milk. The coconut pulp can be used in a recipe, or dehydrated to use as coconut flour. (I’m going to try to come up with some recipes for the pulp.)
4. Yaay! Beautiful, creamy coconut milk! So yummy! 🙂