I make my coconut milk. I do not buy coconut milk unless I want to make whipped cream, ice-cream or any other dessert that requires full fat coconut milk. Making your own coconut milk is cheap, quick and SO EASY. Plus, it tastes great; better than store-bought milk (no additives or preservatives either). You only need two ingredients and you can customize it to your liking. I like to keep mine simple so I can use it on everything; from curries to coffee or muffins. It doesn’t last as long as store-bought milk and it can separate a bit (nothing that a good shake or a little heating won’t fix), but it’s tasty and effortless.
I find that good quality shredded coconut prevents separation, but if you end up with a thick creamy crust on top, don’t worry, you’ve got two options. One (and my personal favorite) throw a piece of the creamy crust into your morning coffee and give it a good stir with a milk frother, SO GOOD! Two, heat the whole thing up, the hard pieces of coconut cream will melt and blend into the mix. Now you can use it to cook whatever coconutty deliciousness you are in the mood for.
Homemade coconut milk is one of my refrigerator staples, it’s always there, waiting to add some flavor to my next recipe. Who doesn’t love coconuts? But apart from its great taste, I do most of my cooking with coconut milk because it’s cheap and one of the healthiest milk alternatives out there.
Homemade Coconut Milk
- 1 cup unsweetened shredded coconut
- 3 cups hot water
- 1-2 dates
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp pure vanilla extract
- 1 tsp carob powder
- Place the shredded coconut in a high-speed blender.
- Heat the water until it’s hot, not boiling, and pour it over the coconut shreds.
- Let the mixture sit for 10 – 15 minutes; then blend it on high for a minute or two.
- Strain the mixture using a milk bag or a thin piece of cloth. Make sure to squeeze out all the liquid.
- Store the coconut milk in a glass bottle in the fridge for up to 4 days.