Homemade Coconut Milk

Homemade Coconut Milk

This is a great little recipe to make your own coconut milk at home so you can add this into your herbal chai teas, smoothies or curries.

  • serves: -
  • yields: 1 litre
  • prep time: 8 minutes
  • cook time: 5 minutes
  • contains: -
  • standard
  • autoimmune
  • all-in-one
  • standard
  • autoimmune
  • all-in-one

What you'll need

  • 1 litre filtered water
  • 190 g unsweetened shredded coconut (preferably organic)

Method

1
Place the water is a saucepan over a medium heat and bring to a simmer. Remove from the heat.
2
Place the coconut in a blender or vitamix and add the hot water. Carefully blend or pulse on high for 2–5 minutes or until the water becomes thick and creamy.
3
Pour the milk through a colander lined with 2 large layers of muslin cloth, then squeeze out the remaining liquid until the most of the liquid has passed through.
4
Store in the refrigerator for up to 3–4 days.

Notes

This coconut milk is not suitable for whipping. Try to source organic shredded coconut, as non-organic products can contain a lot of sulphites.

What you'll need

  • 1 litre filtered water
  • 190 g unsweetened shredded coconut (preferably organic)

Method

1

Place the water is a saucepan over a medium heat and bring to a simmer. Remove from the heat.

2

Place the coconut in a blender or vitamix and add the hot water. Carefully blend or pulse on high for 2-5 minutes or until the water becomes thick and creamy.

3

Pour the milk through a colander lined with 2 large layers of muslin cloth, then squeeze out the remaining liquid until the most of the liquid has passed through.

4

Store in the refrigerator for up to 3 – 4 days


Notes

Note: This coconut milk is not suitable for whipping. Try to source organic shredded coconut, as non-organic products can contain a lot of sulphites.

What you'll need

  • 1 litre filtered water
  • 190 g unsweetened shredded coconut (preferably organic)

Method

1

Place the coconut into the All-in-one Kitchen Appliance bowl and blend for 10 seconds/speed 8.

2

Add the water and cook for 7 minutes/100C/speed 1.

3

Blend for 2 minutes/speed 9 until the water becomes thick and creamy.

4

Pour the milk through a colander lined with 2 large layers of muslin cloth, then squeeze out the remaining liquid until the most of the liquid has passed through.

5

Store in the refrigerator for up to 3 – 4 days .

6

Mix well before using as the milk will settle and separate in the refrigerator.


Notes

This coconut milk is not suitable for whipping. Try to source organic shredded coconut, as non-organic products can contain a lot of sulphites.

  • standard
  • autoimmune
  • all-in-one