Coconut Milk from Raw Shredded Coconut

This is an incredibly simple and economical way to make your own coconut milk for using in tea, coffee, cereals and baking.  It is not rich enough in this state to use in curries, but it makes a pretty incredible Coconut Milk and Mango Risotto (recipe coming soon!)   It takes no time at all, and I have even found a way to make a yummy coconut milk yogurt from it too!

Use any raw shredded or flaked coconut you like – I usually use the one pictured above, from Trader Joes.  Buying in bulk from the ‘scoop your own’  bins would make this even more economical.  I use this mainly on cereal, and it’s especially good in the Bircher Muesli recipe.

All you need to do is take 2 cups of coconut and put it in a blender jug.  Top this up with 5 cups of warm water from the kettle and let soak for about 20-30 minutes.  Blend on full speed for one full minute.  I use a high-powered blender (Vitamix), so if you have a less powerful blender, I recommend blending for 90 seconds.  Strain the liquid through either a nut milk bag, cheesecloth or a fine sieve.  Squeeze or press out the milk, pushing against the solids until no more liquid comes out.  Either dehydrate the coconut pulp for use as a coconut flour, or simply throw away.

Place in a covered bottle or mason jar in the fridge for up to 3 days.   Shake well before using.

I think this milk has a lovely flavor as it is, but feel free to add a tablespoon sugar, honey or maple syrup before blending to add some sweetness.  Do not add directly to boiling hot drinks, or it may curdle – cool the drink slightly before adding, whilst stirring.  Shake well before use.

Coconut Milk from Raw Shredded Coconut

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

A light, smooth beverage, to use wherever you would use normal milk.

Author: Veggiemental

Recipe type: beverage

What You Need

• 2 Cups / 180g Raw Coconut Shreds or Flakes
• 5 Cups / 1200ml Filtered Water, boiled and cooled slightly
• Scant Pinch Salt
• 1 T Honey/Sugar - Or To Taste (Optional)
• 1 t Vanilla Extract - Optional

How You Make It

1. Place the coconut in the blender jug.
2. Top with warm water from the kettle.
3. Soak for 20 minutes.
4. Blend for 60 seconds.
5. Strain through a nut milk bag, cheesecloth or fine sieve.
6. Store in a covered container in the fridge for up to 3 days.

Notes

Use caution when straining/squeezing the coconut milk in the bag/cloth, as the liquid can be hot. Alternatively, leave until cool enough to handle.

Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.

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