Homemade Coconut Milk is quick and easy to make, using your blender. Great milk to have to use in baking, curries, smoothies, over your breakfast…

Making your own, homemade coconut milk is quick and easy. it is also cheaper than buying it in a tin, and has no additives unlike most you buy on a supermarket shelf.
An invaluable milk to have available to make dinners, smoothies, dairy free baking or over the top of your breakfast cereal.

Ingredients:

1 cup organic desiccated coconut
2 cups filtered water

Method:

Place both ingredients in a high-speed blender. Blend for 45-90 seconds, depending on the strength of your blender. Next, using a nut-milk bag or a sieve lined with muslin cloth, tip in the coconut mixture and strain. You will end up with a beautiful white creamy milk and the leftover coconut pulp.
You can store the milk in the fridge for up to 3 days

NOTE – I use organic desiccated coconut because most of the time non-organic coconut has had sulphur dioxide added. The coconut pulp from making your milk can also be used in baking.

OPTIONS – Alternatively, add in 1/4 tsp of vanilla powder and/or a sweetener of your choice such as a medjool date or 2 tsp raw honey/maple syrup.

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