Homemade Coconut Milk – Unbelievably Easy Process
Coconut is such an incredible and multipurpose fruit (yes, it is a fruit, not a nut!) because we can use almost all of its parts. We drink coconut water as well as prepare food with coconut milk, flesh, oil and sugar. Additionally, the milk and oil also appear in some cosmetics.
Processed hard shell gives charcoal. And the coconut husks and leaves can be utilised in decorations and furnishings. In truth, its name in Sanskrit – kalpa vriksha – explains it all: “a tree which gives all the necessities of life”.
Contrary to popular belief, inside a coconut, there is coconut water, not milk. The coconut milk must be prepared at first. Depending on the type, there are two ways of producing it:
- grated coconuts’ white flesh is squeezed through a cheesecloth to make thick milk (containing 20-22% fat), or
- the flesh is mixed with hot water and then squeezed through a cheesecloth to make thin milk (5-7% fat).
If you would like to prepare homemade coconut milk, you can utilise the same principles, except instead of fresh coconut kernel (white flesh), you can use desiccated coconut.
So if you have the flakes (preferably organic) and 15 minutes to spare, nothing is stopping you from making your own delicious Homemade Coconut Milk.
P.S. For recipes using coconut milk, please click here
Homemade Coconut Milk
- 150 g desiccated coconut preferably organic
- 1.5 l water
- Heat up the water but don’t boil it.
- Place the desiccated coconut in a blender, pour half of the water and process on highest settings for 3 minutes.
- Put a cheesecloth into a sieve or a colander and place it in a bowl; pour the processed coconut with water, squeeze through the cloth.
- Put the coconut pulp back to the blender, pour in the rest of the water and again process for 3 minutes; then strain again.