Most cans of store bought versions of coconut milk are lined with BPA taking away the health aspect of enjoying delicious coconut milk. We are fortunate enough to have ample coconuts and can make our own. Once you know how, you will be surprised at how easy it is and skip out on the preservatives. Coconut milk is a great substitute for regular cow’s milk and is fiber rich. It can be added to soups, curries, ice cream, smoothies, or to just drink by itself. It can also be flavored with natural vanilla, strawberries, or cocoa powder to make as a shake.
Ingredients
- 4 cups water
- 1½-2 cups shredded coconut
Instructions
- Heat water until hot, but not boiling.
- Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches.
- Blend on high for several minutes until thick and creamy.
- First, pour through a mesh strainer to remove most of the coconut solids. Then squeeze through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
- If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
- Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the “cream” of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using. Best kept in a large mason jar, swing top jars, or other air-tight container.
Pro-tip!
Use a coconut demoting tool or cut with a pairing knife small sections to get the coconut meat to separate from the shell.
