Officially my first blog post! I’ve chosen to share my coconut milk recipe first because I use it in so much of my cooking and other recipes. In my home, we don’t drink milk unless it’s fermented (*yogurt*), so I use coconut milk as a substitute in my baking, coffee, cereal, soups and sauces. The best part is is that it’s always on-hand because I keep a big of shredded coconut in my pantry.
Try this recipe below and then feel free to play around with the coconut to water ratio–this is just what I liked.
– 1 ½ cups of unsweetened, shredded coconut
– 4 cups filtered warm water (I use boiled water, and let it cool to warm)
How it’s Made
Combine water and coconut in a blender and let it soak for about 30 min.
Blend for 2-3 minutes, then strain. You can use a fine sieve, a nut milk bag, or cheesecloth. I use the following, which is intended for making jelly. If using a sieve, use a spatula to push all the milk out of the coconut. If using a nut milkbag, or cheesecloth, squeeze all the milk out of the coconut.
You’ll be left with the fine, coconut pulp. Don’t throw it away! You can use it in your baking as is, or turn it into coconut flour. The milk and pulp will keep in the fridge for 3-4 days. Or, you can freeze the pulp until needed.
Use your left-over coconut pulp in these recipes…
- Baked Oatmeal Muffin
- Banana Coconut Cookies
- Coconut Flour