Coconut Milk
Coconut milk has definitely become a dairy-free milk substitute for recipes, beverages, and pastries. What’s great about homemade coconut milk is that it’s completely organic and free from any preservatives or additives.
Servings: 3
Calories: 62kcal
Equipment
- Knife
- Fine mesh sieve
- Blender
- Airtight bottle
- Spoon
Ingredients
- 2 coconuts (peeled and chopped)
- ½ cup coconut water
- 1½ cup water
Instructions
- Open the coconut.
- Pour the coconut water into a container.
- Then, scrape off the coconut meat.
- Use a knife to dice the coconut meat.
- Add the coconut meat and water to a blender or food processor.
- Blend the contents until smooth.
- Filter the milk with a sieve or cheesecloth.
- Press the pulp against the sieve with a spoon.
- Finally, the coconut milk is ready to use or store!
Video
Notes
- Remember not to let the coconut milk sit at room temperature for 2 hours.
- Store it in an airtight bottle for later use. And refrain from giving coconut milk to a baby until he or she turns a year old.
- Use the meat and water to strengthen the flavor of the coconut milk and to make it a creamy consistency.
- Add water according to how thick you want the milk to be. The more water you put in, the thinner the consistency will be.
- The hammering will later cause a fracture in the coconut to break it apart. Exert force in this step because the exterior can be tough to break.
- To thaw, let milk defrost in the fridge overnight or for a few hours. It can also be placed in a container to undergo a cold water bath to thaw. Alternatively, put some frozen coconut milk cubes in a glass and heat it in the microwave for several minutes.