Make Your Own Coconut Milk from just organic desiccated coconut and water! Then use the leftover scraps to make your own Coconut Flour.
Make Your Own Coconut Milk
If you read the ingredients on some tins of coconut milk they can contain thickeners, been heat treated and can even have water added, which is crazy in a small tin of coconut milk, a portion is just water. So then I started just buying coconut cream, Ayam’s contains 100% coconut and then diluting it myself with water. Until last week, (whilst I was meant to be Christmas present shopping) I grabbed Sarah Wilson’s latest book Flow, (which you can grab from Kmart), and read her recipe for making coconut cream from shredded coconut. I have seen this before and even made it one time I ran out of the tinned stuff, but had forgotten how easy it was. Sarah uses shredded coconut to get coconut cream, I only had desiccated in the pantry so used that and it worked perfectly but would call it more of a coconut milk than cream.
Desiccated coconut is definitely best bought organic to avoid chemical refining such as sulphites 220-228, high heat treating or bleaching, non organic coconut can end up treated so much there are little to no nutrients left. I get mine from South West Provisions here in Dunsborough, but they do deliver. Once you have made your coconut milk, be sure to give it a shake every so often as it can settle with a layer of fat on the top. This will disappear once heated again in warm drinks or cooking.
Make Your Own Coconut Milk
- Yield: just over 1 litre 1x
Description
Coconut Milk made from just organic desiccated coconut and water.
Ingredients
- 2 cups organic desiccated coconut
- 1 litre water from the kettle
Instructions
THERMOMIX METHOD
Boil the kettle, place coconut and the hot water into the mixing bowl and leave to sit for 20 minutes to soften.
Blend 2 min / speed 9. Strain through a piece of cheesecloth or clean tea towel. Wring it really tight and keep squeezing to get all the milk out.
Store in sealed glass jars or bottles in the fridge for up to 5 days or freezer for up to 3 months.
NON THERMOMIX METHOD
Boil the kettle, place coconut and the hot water in a high-powered blender and leave to sit for 20 minutes to soften.
Blend for 2 minutes then strain through a piece of cheesecloth or clean tea towel. Wring it really tight and keep squeezing to get all the milk out.
Store in sealed glass jars or bottles in the fridge for up to 5 days or freezer for up to 3 months.
Notes
You will need to regularly shake it in the fridge as the fats in the milk will rise to the top.
The leftover pulp can be used to make bliss balls or Coconut Flour, I will post recipes shortly.
Desiccated Coconut from South West Provision
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