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Recipe: Homemade Coconut Milk

This recipe is simple, yet versatile. Use homemade coconut milk for cooking, baking, drinking, or even culturing!

Leftover coconut pulp can be used to make coconut flour. Use a dehydrator or oven on lowest setting to dry the pulp. Fluff a few times during the drying process. For a fluffy, light flour, return the dried coconut flour to the blender or a food processor and pulse to break up the clumps. Use in any recipe that calls for coconut flour.

Ingredients:

  • 2 cups unsweetened shredded coconut
  • 4 cups water
  • 1/2 tsp. guar gum (optional)

Instructions:

  1. Heat water until warm, but not boiling.
  2. Add coconut and warm water to blender. Blend on high speed until smooth, about 1-2 minutes.
  3. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly allows more milk to drain through.
  4. To strained milk, add guar gum, if desired, to make a smoother coconut milk for drinking, cooking, or making ice cream. Pulse a few times in blender.
  5. Refrigerate up to 5 days.

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