Ingredients
- 200 g desiccated coconut OR alternatively
- 1 coconut yielding approx. 200g of coconut meat
- 600 ml warm water
Units:
Instructions
- To make coconut milk from desiccated coconut, Heat the water in a kettle until hot. Do not boil! When water is hot, transfer the water along with the shredded coconut to a blender. Allow the mixture to sit in blender for about 2 - 4 minutes before you start to blend. Blend on high for 2 - 4 minutes. Remove the mixture from the blender base, and strain through a cheesecloth. Then using your fingers, squeeze the extra milk from the coconut in the cheesecloth until there is no more milk left in the coconut. Transfer to a jar and refrigerate if not using immediately.
- To make coconut milk from coconut meat, pen up the coconut using a sharp chef's knife. Save the coconut water, and set aside. Using a spoon, scoop out all the meat from inside the coconut. Using a fine grater, grate the coconut meat till everything is finely grated. Add the grated coconut meat, coconut water and water. Blend on high for 2 - 4 minutes Use a cheesecloth and strain as per the above method. Ensure you squeeze the cheesecloth till there is no more milk left in the coconut. Discard the coconut, and transfer to a jar and refrigerate if not using immediately
Recipe Notes
Home-made coconut milk does not contain any additives or emulsifiers. It is just pure goodness. This means that because of the lack of emulsifiers, stored home-made coconut milk will separate - the fat solids will separate from the water. So if you plan to store your coconut milk in the refrigerator for later use, just shake it to mix it all up before use and you are good to go!
Home-made coconut milk will generally keep safe in the refrigerator for up to 5 days.