I love coconut milk! It’s my most favorite milk for baking & cooking purposes.
It’s creamy and delicious in desserts like puddings, it gives moisture and texture to muffins and creaminess to curries. It’s also very tasty added to (iced) coffee ♥
That being said, nothing beats homemade coconut milk. Store bought milks often contain many additives and are packaged in BPA-lined tins. We don’t want that now do we ? (If you wanna know why you want to avoid those additives and tins >> google is your friend! Sorry but I was gonna make this quick… so not time to explain myself )
I usually make coconut milk using dried coconut (dessicated coconut).
All you’ll need is:
- 1 cup dried unsweetened coconut
- 2 cups hot water (from the kettle)
- 1/2 tsp lecithin – optional – it acts as an emulsifier and you can choose sunflower or soy
- 1 tsp vanilla extract – optional
- A pinch of sea salt
- Stevia or a sweetener of choice for a sweeter milk
Let the coconut soak in the hot water for a couple of hours. Now transfer into a blender WITH the soaking water! This is the only nut you can soak AND use that same soaking water. Don’t start using soaking water from other nuts though!
Blend everything for a couple of minutes and strain with a small sieve or nut milk bag.
Drink immediately or store in the fridge for up to 24 hours. It’s best to make coconut milk fresh each time you need it. You could also freeze leftovers for later usage! Because there are no fillers or preservatives used, the “cream” of the coconut milk may separate on top if stored in the fridge. That’s perfectly normal: just shake before using! If the milk smells or tastes sour? It’s gone bad It can literally happen overnight… so don’t make too much coconut milk at a time.
Hope you’ll enjoy this recipe as much as I do! Do you want a recipe for almond milk? Click here: Homemade almond milk recipe.