It seems everyone is choosing to go for non-dairy milk these days. Just a few years ago it would have been shocking to find any dairy alternatives at the grocery store but now you can walk into a store and find not just one type of alternative but probably dozens!
However, buying your non-dairy milk at the store can get pricey. It can also mean that you might end up with ingredients that you would rather not have like carrageen or sugar.
Thankfully it’s very easy to make your own! Today I’m going to show you how to make your own coconut milk!
2 cups warm/hot water
1 cup dry unsweetened shredded coconut
Heat the water in a pot but do not boil; you want hot water but not boiling hot. Place all of the coconut and 1 cup of the hot water into your blender. Blend for 2-3 minutes. Line a colander with muslin or 4 layers of cheesecloth and place your colander on top of a bowl. Pour your blended coconut mixture into the lined colander. Most of the coconut milk will pour through on it’s own but you will need to twist and squeeze the cloth to fully remove all the coconut milk. After you have gotten most of your coconut milk out, return the coconut pulp back to the blender and add the remaining 1 cup of water. Blend for another 1-2 minutes. Pour into your lined colander and do the twist/squeeze routine again.
You can use this milk while still warm for cooking but if you want to cool it, keep in mind that this milk is much like the full fat canned coconut milk (not the coconut milk beverage you see in the boxes in the milk department). This means that the cream will solidify on the top when refrigerated. Just stir it back in as you would do with canned coconut milk.
This recipe makes about 1 ½ – 2 cups of coconut milk.
As this coconut milk has no preservatives, it will not have a very long shelf life. It is recommended to use it within 24-48 hours.
This guest post was written by Brittany. Brittany lives in Seattle with her husband and three children (a 6 year old, a 5 year old,and a 1 year old) She enjoys researching everything that involves living naturally and writes about her increasingly crunchy life at The Pistachio Project.