Simple condensed coconut milk recipe
I have had a few emails from my readers regarding my previous condensed coconut milk recipe, many have requested a much quicker alternative. Like yourselves I lead a busy lifestyle and although I enjoy nothing more than to cook in the kitchen I also have other commitments which means I am often left pushed for time.
I totally appreciate you guys dropping me a line – be it feedback on a recipe that you’ve tried, a recipe request and/or even culinary advice, that is what I’m here for and I’m more than happy to accommodate where possible in spite of being a one woman army.
After browsing the internet endlessly to find a way to make a quick batch of condensed coconut milk I finally came across this outstanding recipe by Audrey from Unconventional Baker I literally jumped for joy when I discovered her simplistic recipe. I liked the use of nuts as well as using creamed coconut instead of coconut milk. Full fat coconut milk especially the organic kind isn’t cheap, in fact it’s quite expensive and not forgetting the coconut sugar which is what I used in my former version.
Creamed coconut and coconut butter are exactly the same thing, while I’m on the subject it’s also known as coconut manna too. When I first heard health enthusiasts going crazy about coconut butter I didn’t know what it was as there was so much conflicting information. Being of Caribbean heritage where coconut is used in various forms, I had a feeling that I’d already heard of this coconut butter thing but referred to it by different name.
Low and behold my intuition upheld, coconut butter/manna is what islanders refer to as creamed coconut only it comes in the form of a solid block. One would slice into the thick block of coconut, cutting off as much as required. Ordinarily it is used in stews, curries and rice based cuisines to name a few.
Unlike creamed coconut which is a solid block, coconut butter/manna is pureed almost liquid in appearance. Nevertheless both are made from dehydrated unsweetened shredded coconut. Also it’s a HELLUVA lot cheaper to purchase the block organically rather than what’s in the jar.
To make the recipe you can use any nut that is creamy – brazil nuts, macadamia, cashews any of those will work, just ensure they are soaked in warm water for a few hours or even overnight and a powerful blender like the Vitamix will do the rest of the work.
In terms of it’s shelf life, I’ve had mine in the refrigerator for a maximum of two weeks with no problems.
Now you can make this condensed coconut milk with ease, no more slaving over the stove waiting for the milk and sugar to thicken.
- 1 cup of creamy nuts (cashews, macadamia or brazil, soaked for 2 hours or overnight)
- ¼ cup of creamed coconut (aka coconut butter/manna)
- ½ cup of sweetener (coconut sugar, agave nectar or coconut nectar
- ¼ cup of water
- ¼ tsp of himalayan pink salt
- a squeeze of lemon
- Add all of the ingredients excluding the water to the blender and begin to pulse.
- Gradually add the water until the desired texture is achieved, it should be creamy. I found ¼ cup of water was necessary, it may differ accordingly to your preference.
- Use accordingly and store the remaining milk in the refrigerator (see post for longevity).