Minerva really wanted to try this coconut milk, but since I prefer to have it fur free, I kept the lid on.
Josh is allergic to nuts and dairy, which really limits the “milk” options for us. While I still use cow milk in my coffee, and for occasional recipes when we just really don’t feel like substituting, we need something to put in smoothies and baked goods, or really whatever. I don’t like to use soy, I find rice milk a little bland, and it seems like most of the cartons of coconut milk available have added ingredients that are just unnecessary and weird me out.
This technique creates a smooth, lightly creamy, and slightly sweet coconut milk with a definite coconut flavor.
Now, this isn’t the coconut milk to use in curries or anything like this. This is definitely a drinking milk, so keep that in mind when substituting it in recipes.
I make a batch of this every Sunday and throw out any leftovers the following weekend. I find that a week is about as long as it’s good for.
It would be great with granola!
- 3 cups unsweetened shredded coconut
- 6 cups water
- Nut milk bag or fine mesh strainer
Place the coconut in a large bowl. Heat the water to a boil and pour over the coconut. Let soak for about half an hour to an hour.
Once it has soaked and cooled down a little, place about half of the water/coconut mix into a blender and blend for 2-3 minutes. Pour the blended mixture into the nut milk bag placed over a bowl. Squeeze the bag until you get all of the liquid out of the coconut. Discard the coconut pulp and repeat with the remaining coconut and water. If you’re using a strainer, pour through the strainer and gently press to get as much of the milk out as possible.
Pour the strained milk into an airtight container and store in the fridge for up to a week. Shake well before using.