I love using coconut milk in vegetable curry, or other recipes to add creaminess without dairy, but I often find I’m out. Now that I know I can make my own using dried coconut, I’m not sure I’ll ever go back to using the canned stuff. (It’s much cheaper and just as easy as opening up a can!)
I knew about homemade nut milk, like almond milk, and homemade milk from grains, like rice. But – it doesn’t stop there. You can make your own coconut milk too! It’s fast and simple and perfect for using in any recipes you have calling for canned coconut milk. Awesome, right?
Homemade Coconut Milk
1 cup unsweetened dried coconut
2 cups very hot water
Combine coconut and water in a blender. Blend until smooth. (I used the “whole juice” button on my Blendtec.) Let sit a few minutes. Strain milk through cheese cloth or a nut milk bag. Use right away or store covered in the fridge for a few days.
Notes: This recipe yields a creamy coconut milk similar to canned. If you want a thinner milk, simply thin out with water or repeat the blending and straining. I used the leftover coconut pulp in my No-Bake Lemon Poppy Seed Macaroons recipe and it worked perfectly! The texture of the cookies does change, because the coconut is ground up fine, but my kids didn’t care. Try using the coconut pulp in other favorite recipes that you would normally use unsweetened shredded coconut in.
Yield: About 2 cups.
(Lightly adapted from How to Cook Everything Vegetarian by Mark Bittman.)
Need some ideas for using your fresh coconut milk? Try one of these recipes: