DIY Coconut Milk
By
Victoria Meyers
@BeggarsBanquetFoodie
1
As a Gluten and Casein Free family we have decided that we need to save a bit of money by making coconut milk at home. At first I was a little intimidated, but it is so easy! If you use a lot of dairy free milk you know how expensive it is, give it a try.
Ingredients
-
2 INGREDIENTS
-
4 cfresh filtered flouride free spring water
-
2 1/2 corganic dried unsweetened coconut flakes
-
EQUIPMENT
-
12 qt saucepan
-
1good blender
-
1fine mesh strainer
-
110x10 or larger square of cheese cloth
-
11 qt or larger jug that closes tightly enough that you can shake it.
-
1funnel
-
FOR DRYING THE LEFTOVER COCONUT MEAT
-
1baking sheet
-
·parchment paper
-
·or a dehydrator *optional ( i use my oven set on 170 f)
How to Make DIY Coconut Milk
- Put 4 cups water into a 2 qt saucepan and bring to a boil.
- When the water boils, turn off the heat add the coconut flakes, cover and let sit for 4-12 hours. If you let it sit 4 hours you will get a nice thin consistency, like a "Lite" version. The longer you let it sit the creamier it will be.
- After sitting, if the mixture has gotten cold turn the stove on low just to warm it up- you want to be sure the coconut oil is liquid.
- Pour half of the mixture into a blender and blend on "liquify" for about 2 minutes.
- Line a fine mesh strainer with cheesecloth and pour the mixture through the strainer into a bowl. Then pick up the corners of the cheese cloth and twist and squeeze to get all the rest of the liquid and fat.
- Then repeat with the 2nd half. - Sometimes when I start the 2nd half I find there is not enough liquid to blend nicely, no problem just pour a little of the milk from the first half back in.
- Using a funnel pour your milk into a jug with a tight fitting lid and refrigerate. The milk will stay good for about 3-5 days. A layer of coconut fat will harden on the top, just shake it real good every time you pour.
- I dump the leftover coconut scraps onto a parchment lined cookie sheet, spread it flat and place it in the oven at 170 F with the door left open a bit overnight. In the morning I have nicely desiccated coconut flakes and I just grind them up in a coffee grinder and store them for my gluten free baked goods.
About DIY Coconut Milk
Course/Dish: Other Drinks
Dietary Needs: Vegetarian
