PREP TIME: 5 MINUTES
COOK TIME: 5 MINUTES
8 cups water
8 oz shredded unsweetened coconut
Heat the water to just before boiling, the water should be hot, but not scalding.
Place the coconut into a blender, and add the hot water. Allow the mixture to sit for ten minutes to cool slightly.
Blend on high for several minutes until the mixture becomes thick and creamy.
Pour the coconut milk through a mesh strainer, nut bag or cheese cloth
Store in the refrigerator or freeze in ice cube trays. Use within 3-4 days or within 3 months if frozen. The “cream” of the coconut may separate to the top, this is normal, simply shake the container or stir before using.Print