How to Make Coconut Milk at Home with Dessicated Coconut
Making your own coconut milk using desiccated coconut 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.
Ingredients
- 100 g desiccated coconut
- 150 ml boiled slightly cooled water
- 250 ml cold filtered water
Instructions
- 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.
Notes
This recipe makes approximately 300ml milk from 400ml water due to some of the water being retained in the pulp / some evaporating / residue in the equipment.
Store the coconut milk in an airtight glass container or jar, and consume within 2-3 days.
In the freezer, the coconut milk will last up to three months, however, do note that the texture may change slightly once thawed.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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