Freshly made coconut milk is a light, tender, smooth, mild yet flavorful tropical refreshment that is charged with most fantastic healing properties. I tried to do coconut milk before out of the dry shredded coconut or raw one from the freezer section. Not even close!
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Servings: 2
Calories: 80kcal
Ingredients
1coconutfresh
3/4 - 1cupwaterfiltered
Instructions
Crack the coconut open. It might be easier for you if you ask someone in a store to open it for you;
Shred the coconut using a coconut shredder.
Place shredded coconut in a glass jar or bowl and add 3/4 cup of hot water (not boiling water). Let it steep for 5 to 10 mins; No need to drain.
Transfer coconut mixture into a blender (high-speed blender preferred). For coconut cream, this mixture has a sufficient amount of water. To make a coconut cream add an additional 3/4 cup of warm water.
Blend the mixture at the highest possible speed for around 5 minutes
If you plan on using it as a base for a soup, stew, curry dish, or sauce, you don’t have to strain it; it’s good to go. If using for drinking or smoothies transfer the mixture to a cotton nut bag or clean cotton cloth and squeeze all the liquid to the last drop;
Transfer your coconut milk to a jar or a bottle. It’s ready to be enjoyed. You can store it in a fridge for up to 4 days. Shake well before consuming.
Notes
*prep time doesn’t include steeping of the coconut flesh (5 to 10 mins)