Do you sometimes read recipes where they state to use fresh coconut milk? Fresh like in opening a young coconut and blending its water with some of the meat?
Sounds so yummy and delightful, right?
But what to do
when you live a plane ride away from where you can get hold of a young coconut?
And the store-bought coconut milk in cans (possibly laced with BPA) with probable additives of all sorts (emulsifiers, thickening agents, sweeteners), do not appeal to you at all?
Worry no more
Homemade coconut milk is so easy to make. All you need is just two ingredients, plus water and a blender. And it is inexpensive too.
Coconut has lots of medium chain fatty acids (raises your cholesterol, but only the HDL, the good one) and lauric acid (mostly only found in breast milk) and is great for kids too. Use as a wonderful base in your Asian veggie recipes or drink as is.
For a refreshing treat
do flavor with berries, other fruit, vanilla, cacao or licorice powder etc.
1,5 cups shredded coconut, unsweetened
3 cups water
A pinch of salt
Optional flavoring: pure vanilla, berries, other fruit, licorice or cacao powder
1. Place coconut in blender cup and blend to powder, the best you can.
2. Add 1/2 of the water and blend until smooth.
3. Add salt and remaining water and blend on high until thick and creamy.
4. Then if you like, strain the liquid through a nut milk bag to remove what is left of the coconut flakes. Now it’s ready to use.
5. Optional: pour the milk back into the blender and add your flavor.
Store coconut milk in the fridge
and use within a couple of days.
The fat, the “cream”, might naturally separate on top (since your milk is free of additives), but then just stir or gently shake before using.
If you do not have a milk bag for straining, you can just leave in the coconut flakes. Especially when serving the milk with cereal/granola.
Difference coconut water and milk?
What is your favorite flavoring?
And let me know what treats you make with your milks?