Homemade Coconut Milk

By court15smith

Ingredients

• 1/2 c. coconut - Shredded, unsweetened, dried coconut. (Organic is best, so you’re not getting any sulfites in it.)
• 4 cups of really hot water (water that was boiled and then cooled for a minute)
• a blender/food processor
• something to store your coconut milk in

Details

Servings 1
Adapted from crunchybetty.com

Preparation

Step 1

1. Measure Out 1/2 C. Shredded Coconut
2. Place Your Shredded Coconut in Your Blender or food processor and Add 1 c. Water
3. Pulse the coconut and water for about 30 seconds (or 20-ish times). (don’t want to run your blender or food processor on high. And you do NOT want to run it on high and then walk away. )
4. Then, let it sit for about another minute and pulse it 5 or 6 more times.
5. Carefully Strain the “Milk” From the Shredded Coconut (with a jar, a funnel, and a fine-mesh sieve) --As you strain, be sure to press down on the coconut shreds to push out all the good stuff.
6. Repeat Steps 1-3 Three More Times, Reusing the Shredded Coconut.

notes:
- Keep a lid on your coconut milk, and store it in the fridge. It’s good for up to 5 or so days, if kept tightly covered and refrigerated.
- You don’t have to use 4 cups of water. You can stop at 3 if you only want 3 cups of coconut milk.
- you can strain through cheese cloth but the fine mesh sieve gives you a nice, thick chunk of coconut oil that rises to the top when you chill it.