Home-made coconut milk

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Yes, you read it right, coconut milk can be made home! If you are a coconut lover, vegan, lactose intolerant or just trying to cut back diary like me, this an option to consider. I am wary when I read some of the info on the food I buy, so many preservatives, stabilizers and a long list of undecipherable Es that only manufacturers know what they stand for. Besides coconut milk is difficult to find here in Kosovo and this is why I had an exploratory rush today and decided to make my own.  I like the taste of coconut a lot, no, I am addicted to it. I am a real nut when it comes to everything coconut 🙂 My jars with coconut oil are the first to go in my pantry,  I sprinkle my morning oats with coconut flakes or I add them to smoothies.  There is something special about the sweet coconut’s scent and taste, it always manages to boost my mood.

Making coconut milk home couldn’t be easier, you just need to have a blender, a sifter and some 2o minutes of your time. Last but not least this a cheaper alternative to the costly soya and almond milks available here but with equally wonderful flavour and health benefits.

I consulted my favourite website http://www.thekitchn.com/how-to-make-your-own-coconut-milk-cooking-lessons-from-the-kitchn-201774 to learn more about making the coconut milk and as expected the final result was just fantastic.

For a jug of 1 1/2 litters I used 200 g of shredded coconut ( two packages of 100 grams, 55 cents each!)  and hot water.  Empty the coconut shreds into the blender and pour over them the hot water.  Let it soak and blend for some time,  I let the mixture sit for 10 minutes.  Blend it for a few minutes,  until the mixture looks pureed and milky.  Put the sifter over a large bowl and sift the pureed shreds, 3-4 tablespoons at a time.

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To further squeeze the coconut milk I used a clean kitchen towel, put the coconut mixture in its centre, twisted it and continued squeezing over the bowl.  Do this until you have extracted as much milk as possible.

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I stored the leftover coconut pulp in a box, and it will be added to my breakfast oatmeal.  Transfer the coconut milk in a jug or any other vessel of your choice and refrigerate. It should last up to 4 days.  I doubt mine will last that long 🙂 Already anticipating the taste of my morning coffee tomorrow!

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One thought on “Home-made coconut milk

  1. Pingback: Chicken curry with basmati rice | EatWell

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