Quick and easy homemade coconut milk
I absolutely L.O.V.E coconut milk, it is my favourite dairy free milk in the whole wide world. It does have an acquired taste, similar to marmite either you love it or hate it. For me there wasn’t much an unfamiliar transition to using it since coconut milk is widely used in the Caribbean for many purposes.
Coconut milk is available to buy in stores, but can be quite expensive. Not only is it expensive, also the store brought brands are heavily laden with additives and preservatives making it inauthentic.
It’s not uncommon to find brand named coconut milk fortified with synthetic compounds of Vitamin A and C. The reason being while coconut milk contains many vitamins, minerals and healthy saturated fats, it lacks in both vitamin A and C.
I would personally recommend that you whip up some fresh homemade coconut milk instead. This gives you complete control over how it is made and what goes into it. I prefer to keep it simple and not add any extras to mine, as I like to be multi purpose with its use.
Sidenote: A high speed blender is more ideal for yielding a thick consistency and optimising fat extraction. To prevent the milk from separating you can use a teaspoon of non GMO sunflower lecithin
- 2 Cups of unsweetened shredded coconut (subject to consistency)
- 4 Cups of water (Almost boiling)
- Fine sieve or filter mesh bag for extracting
- Pinch of Himalayan pink salt
- Storage jar or jug
- *** 1tsp of non GMO sunflower lecithin to emulsify (optional) (see post above for details)
- Add the shredded coconut to the blender (I'm using my vitamix)
- Carefully add the hot water, you may need to do this in batches depending on the size of your blender.
- Once you have securely put the lid on, begin to blend the mixture for a few minutes. At this point, you're looking for a thick and creamy consistency.
- Place the mesh bag or sieve on top of your storage jar/jug
- Begin to slowly pour the coconut milk into your chosen container and squeeze out the remaining coconut extract from the pulp (use a spoon and press down on the pulp if using a sieve)
- If using sunflower lecithin add now and run the entire coconut milk again in the blender to emulsify. If not skip this step.
- **If you have any additional water left over, repeat the process using the pulp**
- Feel free to add any extras i.e pinch of Himalayan pink salt, vanilla etc.. and stir.
- Store the coconut milk in the refrigerator for up to 4 days