DIY Coconut Milk
By
Victoria Meyers
@BeggarsBanquetFoodie
1
Ingredients
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2 INGREDIENTS
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4 cfresh filtered flouride free spring water
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2 1/2 corganic dried unsweetened coconut flakes
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EQUIPMENT
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12 qt saucepan
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1good blender
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1fine mesh strainer
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110x10 or larger square of cheese cloth
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11 qt or larger jug that closes tightly enough that you can shake it.
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1funnel
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FOR DRYING THE LEFTOVER COCONUT MEAT
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1baking sheet
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·parchment paper
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·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.