This homemade coconut milk takes 10 minutes to prepare and is a great dairy-free alternative to cow’s milk.
Homemade coconut milk
3 cups water
1 1/2 cups desiccated/shredded unsweetened coconut
Heat the water to hot, but not boiling. Place the coconut in a blender and add the water. Blend on high for a few minutes, until creamy. Line a sieve with muslin or a clean, thin tea towel. Place over a large bowl. Strain the coconut mixture through the muslin, squeezing to release all the milk. Store the milk in the fridge for up to 5 days. You may find that the ‘cream’ of the coconut milk will separate out on top after awhile. Just shake or stir before using.
Makes 3 cups
oOo You can reserve the coconut flesh to use in cakes or smoothies.
oOo Try adding flavours to your milk such as vanilla extract or cocoa powder.