Gearing up for another batch cooking day, I've decided to make coconut milk. Making it is not a lot of work and is cheaper than buying cans*. If you compare recipes available on the internet you will see that the ratios of water to coconut really depends on your preference. I used 8 cups of water and 6 cups of shredded coconut.
How to make coconut milk:
1. Bring water to a boil. Turn off the heat and stir in coconut. Let cool for at least 10 minutes. Your fingers will thank you.
2. Transfer in small batches to a blender or food processor. Give it a whirl.
3. Pour into a strainer lined with a thin kitchen towel. Let it drain then squeeze out remaining milk.
As I mentioned on the video (click here if reading in email to view), you can use the remaining coconut.
1. Toast and use as a garnish for curries or other coconutty dishes.
2. Dehydrate and pulverize in blender or food processor for coconut flour (which is used in many gluten free recipes like this one for fudgy coconut flour brownies.)
Chesseslave makes coconut milk as does Nourished Kitchen who uses fresh coconut.
*I buy shredded organic coconut in bulk from Azure Standard for about $2.89/lb. I didn't weigh my 6 cups of coconut, but for kicks, let's just say it was a pound. I made 8 cups of coconut milk (or 4 cans) for the price of one can. And, I don't have to throw away or recycle anything. Nor does my family have added chemicals in our food, as canned coconut milk often has thickeners and the cans are often lined with BPA, a known carcinogen.