How to Make Coconut Milk
Creamy, homemade coconut milk made with 4 ingredients in 10 minutes!
When you crack open a coconut, you’ll find a beautiful layer of white edible flesh, the coconut meat and a hollow center that holds a watery liquid.
Coconut milk is made from pieces of the meat that are grated, soaked in warm water and then strained to produce thick coconut milk. After the first pressing, thinner milk is produced by mixing the thick milk with water and straining it a second time. Also you get Sodium Metabisulfite and BPA line in canned milks. So watch out for it. It's good for your health.
But with this easy recipe, you can make liters of milk at home and know exactly what is in it without being scared of any preservatives.
Servings: 6 Servings
360gr shredded unsweetened coconut (I used fresh coconut fruit)
800ml water (use less water for thicker, creamier milk!)
Pinch of salt
optional: 1 date or 1 Tbsp (15 ml) maple syrup for sweetness
optional: 1/2 tsp vanilla extract
Optional: 1 tsp xanthan gum (to make it thicker)
Add coconut, water, salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 2 minutes or until the mixture seems well combined.
Scoop out a small sample with a spoon to test flavor/sweetness. Add more dates, salt, or vanilla as needed. Add additional water if too thick.
Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel, or a clean T-shirt. In my experience, it benefits from a single strain either through a very thin towel or nut milk bag. You can save pulp for baked goods or to add to oatmeal, smoothies, or energy bites.
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Enjoy cold or hot and shake before use, as it can separate in the refrigerator (due to no preservatives!)
Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos