Healthy recipes,  No bake Recipes,  Vegetarian

Homemade Coconut Milk

Yesterday was my first day not consuming some form of the rich beverage and it felt wrong. So this morning I did what any desperate addict would do.
I made my own.

I’ve made almond milk. I’ve macadamia nut milk. It was only a matter of time I tapped into the coconut. Necessity is the mother of invention. And I needed coconut milk, in a bad way.

It came out very coconutty in flavor but a thinner texture than canned coconut milk. Not a bad thing, but I’m still craving that richness it lacked.

This was so easy, I’m tempted to say I’ll never buy another can again but we all know that’s a bold faced lie.

Homemade Coconut Milk

Homemade Coconut Milk
Homemade Coconut Milk

3/4 cup Shredded Coconut (I used coconut chips but shredded should be fine)
3 cups boiling water
Bring a pot of water to a boil. Allow to cool for a minute.

In a blender place the shredded coconut. Add 1 cup of hot water and pulse in 1 second intervals about 25 times. Pour over a fine mesh or a cheese cloth into a jar or bowl.

Place coconut shreds back in the blender and add another fresh cup of hot water. Pulse again 25 times and pour over the cheese cloth. Repeat once more with the remaining cup of water.

You can keep the coconut shreds but all the flavor is now in the milk. The milk should have a very coconutty flavor but isn’t as rich or thick as canned coconut milk. After refrigeration a hard layer of coconut fat will settle on the top… eat it!


What’s your latest addiction?

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