Homemade coconut milk

Coconut milk is very easy to make. No need for store-bought one!

The quantities in the recipe here make about 3 ½ cups of coconut milk. It’s ready in 30 minutes or so (but longer for me as I process in two batches).

Ingredients

• 2 cups of desiccated coconut
• 4 cups of warm filtered water (bath water temperature)

Preparation

As my blender is quite small, I process in two batches.

Batch 1: combine the desiccated coconut and 2 cups of warm water in the blender. Let the mixture stand there for 20 minutes, then blend for 30 seconds at high speed.

Place a clean towel or a nut milk bag above a pitcher or a large measuring cup, and strain the coconut through the cloth, pressing to get as much milk as possible. Transfer the milk to a glass bottle with a lid.

Batch 2: put the coconut collected in the cloth back to the blender, add the remaining cups of warm water, and repeat.

Let the coconut milk cool down (closed bottle), then store in the fridge, and drink within 3 days. Before drinking, shake the bottle!

Note: Recipes calling for coconut cream and coconut milk

The first and second batches can be stored separately. The first batch of coconut milk (about 1 ½ cups) is quite thick and can be used in recipes calling for coconut cream. The second batch (about 2 cups) is more diluted and can be used in recipes calling for coconut milk.