Homemade Coconut Milk

SERVES: 4-6
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.

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A coconut cut in half with coconut milk and coconut meat in each half

Homemade Coconut Milk


  • Author: Beth Bollinger

Description

SERVES: 4-6

PREP TIME: 5 MINUTES

COOK TIME: 5 MINUTES


Ingredients

Scale

8 cups water

8 oz shredded unsweetened coconut


Instructions

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

Notes

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. 

  • Category: Basics