How to Make Coconut Milk
Servings: 4
This is how to make coconut milk from raw coconut flakes, boiling water and a pinch of sea salt: 4 cups of smooth milk in 15 minutes. A hot soak and a double strain do the work, with no gums or fillers.
Ingredients
- 1 cup raw coconut flakes
- 3 cup water boiling
- pinch sea salt, unrefined
Instructions
- Soak the coconut flakes in the boiling water for at least 10 minutes.
- Transfer the coconut and water to a blender and carefully blend until smooth.
- Set a strainer lined with cheesecloth or a tea towel over a bowl, or use a nut milk bag, and pour in the mixture. Let the coconut milk drip into the bowl.
- Gather the cloth at the top, twist and gently squeeze out as much coconut milk as possible; the remaining pulp should be fairly dry. Stir the salt into the coconut milk.
- Transfer to an airtight jar or bottle and refrigerate until ready to use.
Notes
- Blender Tip: The water is hot, so blend with the center cap removed and a towel over the opening to let steam escape.
- Texture Tip: This makes a milk similar to refrigerated carton coconut milk, not the richer canned kind. Use less water for a thicker, creamier result.
- Coconut Cream: The layer that rises to the top is coconut cream. Spoon it off for recipes that call for full-fat coconut milk.
- Storing: It keeps in a sealed jar in the fridge for 3 to 4 days. It separates as it sits, so shake well before using.
Nutrition
Serving: 6oz, Calories: 140kcal, Carbohydrates: 5g, Protein: 1g, Fat: 14g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 17mg, Potassium: 115mg, Fiber: 3g, Sugar: 2g, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
