I’ve been using a lot of coconut milk lately – in smoothies, as a creamer in tea and coffee, in curry dishes and more. I only use the canned coconut milk, which is less processed than the boxed variety, but still has its downfalls as many of the cans have BPA in the lining. (Native Forest brand is one BPA-free exception!)
When I realized how much I was going through and how much healthier the homemade variety is, I decided it was time to try to make my own. Coconut Milk is a source of healthy fats, and a delicious base for smoothies, sauces and ice cream! As you will see below, you heat the water, which helps to bring out the fat, and makes the milk creamier.
- 1.5 cups of unsweetened shredded coconut
- 4 cups warm water
- Heat water, but don’t bring it to a boil.
- Combine warm water and shredded coconut in the blender and blend on high for 1-2 minutes.
- Using a nut milk bag, or cheesecloth, pour the milk into another container straining out the pulp. Squeeze the pulp through the bag to get out any remaining liquid.
- Store coconut milk in airtight containers in the refrigerator, it will keep for 3-4 days.