HOMEMADE COCONUT MILK RECIPE
Homemade coconut milk from shredded coconut for a healthy and inexpensive milk alternative.
Provided by Katie Wells
Categories Drinks
Time 10m
Number Of Ingredients 2
Steps:
- Heat water until hot, but not boiling.
- Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches. See instructions below.
- Blend on high for several minutes until thick and creamy.
- Pour through a mesh strainer to remove most of the coconut solids.
- Squeeze the strained liquid through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
- If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
- Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate to the top if stored in the fridge. Just shake or stir before using.
Nutrition Facts : Calories 390 kcal, Carbohydrate 14 g, Protein 4 g, Fat 38 g, SaturatedFat 34 g, Sodium 30 mg, Fiber 10 g, Sugar 4 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
MAKE YOUR OWN COCONUT MILK
I do encourage you to make your own - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make.
Provided by evelynathens
Categories Coconut
Time 35m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a medium-sized pot, place dessicated coconut and water.
- Mix and allow to soak for ½ an hour.
- After ½ an hour, turn heat onto low and bring to a gentle simmer.
- Simmer, covered, for 10 minutes.
- Turn off heat and leave pot on element for ½ an hour.
- After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds.
- Put a large sieve over a bowl and empty coconut mixture into it.
- Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible.
- This method produces approximately 2 cups of coconut milk.
- Can be made up to 2 days before use in a recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy 'fat' layer on top, and a thinner 'liquid' layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
Nutrition Facts : Calories 537.5, Fat 36.5, SaturatedFat 32.3, Sodium 298.6, Carbohydrate 54, Fiber 4.9, Sugar 49.1, Protein 3.7
FRESH COCONUT MILK
I found this version of fresh coconut milk and aside from having to get into the fresh coconuts I think it'd be lovely to try to make my own since I use it so often. Preparation time includes prepping the fresh coconut but not cooling time, and is estimated, as are servings
Provided by Just_Ducky
Categories Beverages
Time 55m
Yield 2 cups, approx., 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
- Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
- If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
- Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
- Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
- In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
- Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
- Use in any recipe calling for coconut milk.
- Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.
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HOW TO MAKE COCONUT MILK: CREAMY COCONUT MILK RECIPE
From masterclass.com
3.4/5 (28)Category DrinkServings 4Total Time 15 mins
- 1. In a large bowl, combine shredded coconut with 4 cups of hot (not boiling) water. Let the mixture sit until the coconut softens and the water has cooled to room temperature, about 10 minutes.
- 2. Transfer the coconut-water mixture to the bowl of a food processor or blender and blend on high until the liquid is opaque, and the coconut has broken down, about 1 minute.
- 3. Set a nut milk bag or fine mesh strainer lined with a clean kitchen towel or cheesecloth over a large bowl and pour the coconut mixture into the nut milk bag. Squeeze and massage the mixture with your hands to extract as much liquid as possible.
- 4. Discard the leftover coconut meal (or dry it to make coconut flour) and season the coconut milk with salt to taste.
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