If you've been looking for a desiccated coconut recipe then this is the one for you. In this post, I’ll show you how to make homemade coconut milk using desiccated coconut.
There’s nothing quite like fresh coconut milk. It’s creamy, delicious, and versatile. You can use it in hot drinks, smoothies, and recipes. Plus, it’s naturally dairy-free, making it a fantastic choice for those looking for an alternative to cow’s milk.
Coconut milk is also packed with health benefits. It’s a great source of electrolytes, and it is also antimicrobial and anti-inflammatory, making it a popular choice for those on the Candida Diet.
My personal favourite way of using homemade coconut milk, is to make a deliciously creamy, sugar free hot chocolate!
🥛 Why Make Coconut Milk With Desiccated Coconut
Coconut milk is extremely nutritious and is a great way to enjoy the numerous health benefits of coconuts, however, many of the store-bought versions can contain artificial additives and sugars that take away from some of these benefits.
Here are nine reasons why you should ditch the store-bought versions, and make your own coconut milk at home instead!
- You’re in control of exactly what goes in your coconut milk. By making your own coconut milk, you will avoid added emulsifiers, preservatives and sugars.
- You can easily adjust the level of fat according to the recipe that you want to use it for.
- You don’t ever need to worry about running out of milk, as this recipe can be made in small batches so that you have as much or as little as you need.
- The recipe is so simple as it only takes two ingredients – desiccated coconut and water!
- You can freeze the milk into an ice cube tray to add to meals or drinks at your convenience.
- You can get creative and add different flavours to your coconut milk such as cacao powder, ground cinnamon or vanilla.
- If you buy your desiccated coconut in bulk, you can save money on premium shop-bought coconut milks.
- You are removing the need for wasteful packaging.
- You will have leftover coconut pulp to use for even more recipes!
Homemade Coconut Milk can be used in so many delicious dishes. Why not try this Single Serve Blackberry Chia Pudding? It's sugar free, and makes the perfect snack or dessert!
Homemade coconut milk is super easy to make. All you need is some desiccated coconut, water, and a blender. Trust me, once you try it, you’ll never go back to store-bought milk again!
Soak the desiccated coconut in hot, but not boiling, water until it’s just covered. This helps to release the fat from the coconut. Soak for around 10 minutes.
Next, top up with cold water and blend the soaked coconut and water for a minute or two.
Once thoroughly blended, strain the mixture in a fine mesh sieve or nut milk bag to squeeze out the excess moisture but leave behind the coconut pulp. The aim is to extract as much of the excess liquid as possible - this will be your milk.
Feel free to taste the milk to determine if you are happy with the level of creaminess. If you plan on adding a little more water to the milk, I recommend blending the leftover pulp a second time in the additional water to extract even more coconutty goodness. Repeat the straining process.
Your milk is ready to enjoy immediately!
When refrigerated, your homemade coconut milk can be kept for up to two days. I recommend keeping it in a glass bottle or jar with an airtight seal.
Alternatively, you can freeze your coconut milk in an icecube tray. Once frozen, you can transfer the cubes to a labelled freezer bag. Just measure the volume of your ice cube tray so that you know how many you need to take out for your recipes!
In the freezer, the coconut milk will last up to three months, however, do note that the texture may change slightly once thawed.
❓Why Has My Homemade Coconut Milk Separated?
Because your own homemade coconut milk will not contain any added emulsifiers, the fat and the water will naturally want to separate when refrigerated. You will end up with solidified coconut cream at the top, and some coconutty water at the bottom.
There are a couple of ways to minimise this separation. The first method is to stir / shake your container of milk a couple of time as it begins to cool in the fridge. This is so that the fat and water are already combined when it sets.
Another way is to blend in a chia egg to create a homemade emulsifier. In the same way you would make a flax egg, combine 1 tablespoon chia seeds with 2.5 tablespoon water and leave to stand for 5 minutes. Once the chia egg is ready, blend a little into your milk mixture before refrigerating. Note that this will alter the flavour slightly.
❓What to Do With Leftover Coconut Milk Pulp?
The bi-product of making your own coconut milk will be the left-over coconut pulp. But don’t throw it away just yet! Here are a few ways to use up this precious pulp:
- Dehydrate the coconut pulp in an oven to make your own coconut flour. To do this, spread the pulp out onto a baking tray and bake on a low heat at 60°C/140°F for 4-6 hours to remove the moisture. Once dried, blend the dried pulp into a fine flour and store in an airtight container in the refrigerator for up to 3 months.
- Add the pulp directly to bulk up oatmeal, smoothies, or stews.
- Add to baking recipes in place of coconut flour, reducing the level of water accordingly to make up for the extra moisture.
- The pulp can be stored in the refrigerator for a couple of days as is. Alternatively, you can freeze the leftover pulp in small portions for up to 3 months to add a dose of nutrients, flavour, and fibre to your recipes.
So, there you have it, now you know that making your own coconut milk is easy, delicious, and much healthier than buying it at the store. Plus, it is far less wasteful, and you can make it exactly how you like it.
I hope you loved this desiccated coconut recipe, be sure to try this recipe and share it with your friends. Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
More Candida Diet Drinks
How to Make Coconut Milk at Home with Dessicated Coconut
- 100 g desiccated coconut
- 150 ml boiled slightly cooled water
- 250 ml cold filtered water
- Soak the desiccated coconut in the slightly cooled boiled water. You want the water to be hot enough to help to release the fats in the coconut, without boiling the coconut and decreasing the level of nutrients. You just need enough to cover the coconut. Note that the coconut will quickly absorb the water, however, this is expected. Allow to soak for 10 minutes.
- Next, add the soaked coconut to a blender and top up with the cold water. Blend thoroughly for 1-2 minutes.
- Once blended, strain the coconut mixture in a fine mesh sieve or nut milk bag to remove as much liquid as possible.
- If you would like to add more water to the milk, blend the leftover pulp with the additional water a second time and repeat the straining process.