Homemade Coconut Milk
Recipe: #3400
December 07, 2011
Categories: Beverages, Non-Alcoholic, Coconut, 5 Ingredients Or Less, 5-Minute Prep, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs Non-Dairy, Vegan, Vegetarian, Water, more
"This won't be as thick as the canned version, but good for baking or drinking."
Ingredients
Nutritional
- Serving Size: 1 (436 g)
- Calories 3758.3
- Total Fat - 436 g
- Saturated Fat - 377.1 g
- Cholesterol - 0 mg
- Sodium - 0 mg
- Total Carbohydrate - 0 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 0 g
- Calcium - 0 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put the coconut in the blender. Add hot water to the 32 oz line.
Step 2
Blend for 2 minutes on high.
Step 3
Line a strainer with cheesecloth and place in a 4-quart glass measure. Carefully pour the liquid into the strainer.
Step 4
CAREFULLY squeeze the cheesecloth to get as much of the liquid through as possible. It will be HOT!
Step 5
Put the coconut back into the blender, along with another 16 ounces of hot water and blend again for another minute.
Step 6
Repeat the straining process, place the milk in a glass container in the fridge, and reserve the coconut for another recipe (in the fridge).
Step 7
This will only last for about a week (or less). It may also develop chunks if your fridge is too cold. You could try to blend it again when using it.
Tips
No special items needed.
0 Reviews
You'll Also Love
