I gotta say, as much as I loooooooove food and sharing recipes, these do-it-yourself posts are the ones that make me fingers-shake-when-typing, girly-squealing giddy.
I can’t help myself. It’s just too cool.
I mean, seriously. Who knew that making some of your favorite store-bought items could be so easy?!
Now, even though I don’t think anything will ever beat making coconut butter at home (since I am outrageously addicted to the stuff), making coconut milk doesn’t trail too far behind.
The exceptionally cool thing about making coconut milk is that you can also make coconut flour and whipped cream in the process!
Nom nom nom!!!
Homemade Coconut Milk
(Yields about 16 ounces)
- 1 1/2 cups unsweetened, shredded coconut flakes
- 2 1/2 cups water, boiled
Place the coconut flakes in your blender. Pour the hot, boiling water on top of the coconut flakes.
Blend on high for about five minutes.
Pour the coconut and water mixture through a nut milk bag (or layer cheesecloth — or even a clean dishcloth — over a strainer) and into a large bowl. (Tip: If using a nut milk bag while the mixture is still hot, use barbecue or salad tongs to gently squeeze out the milk.)
What you now have in your bowl is coconut milk!!
Yes. It really is that simple.
Plus, it’s not just any coconut milk, but coconut milk that is also free from guar gum and additives, not to mention made in the comfort of your own home!
Store your coconut milk in an airtight container (I like to use glass jars) in the refrigerator.
But, wait! See that white, sandy pulp left over in your nut milk bag??
Don’t throw it out!!
You can easily use it to make your own coconut flour!
(Post coming soon!)…You can see that I’m true to my word.
This recipe was also featured on Frugally Sustainable!