DIY Coconut Milk
Making your own coconut milk isn't hard at all, and you'll love having control over the ingredients.
Servings: 8 servings
Ingredients
- 7 cups unsweetened coconut shreds
shreds work better than flakes in my experience
- 7 cups water brought to a boil
- Optional splashes of vanilla or almond extract to flavor
Instructions
- Put the coconut in a large mixing bowl, and pour the boiling water over the coconut shreds.
- Cover the bowl with a towel and let it steep 2-3 hours.
- Pour the water/coconut shred mixture into a blender and blend about a minute.
- Pour the blended coconut/water mixture into a cheesecloth or tea towel over a bowl and squeeze out the milk.
- Store the milk in the fridge for a week, or in the freezer for months. Shake the coconut milk before serving –the cream will separate.
- Save the leftover coconut shreds to use in your baking (granola bars, energy bars, etc), your smoothies, your oatmeal, or dehydrate and grind into coconut flour.