It seems that in the last year or so, coconut has taken the country by storm. Everywhere I look, someone is touting the health benefits of this wonder-food and creatively using it in their kitchens. Coconut milk is now one of the most popular dairy alternatives on the market today. Coconut cream, coconut oil, coconut butter, palm sugar, and coconut flour are now ubiquitous. And I am completely on board.
Recently I began to wonder if there was a way to make a few of the coconut grocery staples in my own kitchen. This coconut milk is the first of my experiments and it was a success! It’s delicious, creamy, and versatile. You can use it in smoothies, on cereal, or in baked goods. On top of that, it’s a simple way to save money and packaging. Stay tuned for my adventures making coconut flour out of the leftover pulp!
Homemade Coconut Milk
makes about 5 cups
– 2 cups dried unsweetened coconut flakes
– 6 cups water
Place coconut flakes in a large bowl. Boil 3 cups of water and pour over flakes. Stir and allow to stand until mixture has reached room temperature.
Place coconut mixture in a high-speed blender. Add 3 remaining cups of water and blend for 1-2 minutes, until liquid is white and only small (sand-sized) bits of the coconut flakes remain. Use a nut milk bag (a strainer may also work but the coconut milk may be more gritty) to strain liquid out of remaining solids.
Store in a clean glass jar in the refrigerator for up to 1 week.