If you are one of those who go mad about coconut, you are going to love this recipe.
First of all, it is very easy, in the sense that the only things we need is a blender and dried, shredded coconut. Secondly, it is low budget since dried coconut is quite cheap (you can buy 1 kilo -which is a lot of coconut -in Athens’s central market for 4 Euros!).
Moreover, coconut milk is suitable for people who avoid soy, it’s a good source of healthy fats and it has an amazing taste and a thick consistency which makes it work great in recipes that call for cream.
With this recipe, you can have 4 cups of rich coconut milk. If you want it more waterish, you can simply add 1 cup of water in the initial recipe.
- 2 cups dried, shredded coconut
- 4 cups of hot filtered water
- Add all of the ingredients into the blender and blend on the highest level setting for 2-3 minutes.
- Pour the mixture through a fine mesh sieve or a nut milk bag or a cheesecloth over a strainer , and using a spatula, press the pulp to extract as much coconut milk as possible. Once most of the milk has passed through the strainer, gather up the cheesecloth and gently squeeze it to remove excess liquid.
- You can keep it in a glass bottle or jar in the fridge for 3-4 days.
Once you have extracted all of the milk, you will be left with about 1 ½ cup of finely shredded coconut meal. I usually use it to make raw nut truffles or raw cheesecakes or I put in the fridge to use it in other recipes, but we can also dry it and have our own coconut flour.
Since the milk is creamy and contains no additives, emulsifiers etc, we may notice that as it sits in the fridge it separates, but with a quick shake it is ready to drink.