Enjoy a cold glass of coconut milk, or taste the difference coconut milk makes in your cooking and baking.
You can make coconut milk as creamy or as thin as you desire (think homogenized milk vs. skim). It’s all whatever tastes good to you!
|Coconut Milk|| |
- ¼ - 1 whole coconut, depending on creaminess desired
- 4 cups water, room temperature
- Flat head screwdriver or oyster shucker
- Vitamix or regular blender
- Nut-Milk Bag, nylon stocking, or strainer/cheesecloth
- Using the hammer, smash the coconut into several pieces (you won’t need the liquid inside the coconut for this recipe).
- Use the screwdriver to separate the coconut meat from the shell. Place meat into bowl.
- Add water to blender, and coconut meat (using ¼ of the meat will make it taste like skim milk, while using all of the coconut meat would be more like homogenized milk). Process on high for about 1 minute.
- Place nut-milk bag into a pitcher and pour mixture in. Squeeze bag to separate liquid from fiber. If you don’t have a nut-milk bag, pour mixture though a sieve, then through a cheesecloth lined sieve. Trying to remove as much fiber and particulates as possible.
- Store in fridge, shake as needed before using.
Using a regular blender. Because it cannot reach the speed of a Vitamix style blender, your milk may not be able to stay in emulsion.
Also water temperature will also play a part in its separation – too cold and it will separate. However, separated coconut milk does not affect the taste, and can easily be mixed back up by shaking it before using.