Coconut Milk

Name: Coconut Milk
Yield: About 950 ml (4 cups)
Ingredients: 200 g (2 cups) unsweetened shredded or flaked coconut; 950 ml (4 cups) hot water (not boiling — about 77°C (170°F))

Not the thin stuff from a carton — this is rich, creamy coconut milk made from dried coconut. Perfect for curries, soups, and smoothies.

About 950 ml (4 cups)

Yield

15 minutes

Time

Refrigerator for 4-5 days. The cream will separate and rise to the top — this is normal. Shake before using, or skim the cream for cooking.

Keeps

Not the thin stuff from a carton — this is rich, creamy coconut milk made from dried coconut. Perfect for curries, soups, and smoothies.

Ingredients

200 g (2 cups) unsweetened shredded or flaked coconut
950 ml (4 cups) hot water (not boiling — about 77°C (170°F))

Method

Combine the coconut and hot water in a blender. Let it sit for 5 minutes to soften the coconut.
Blend on high for 2-3 minutes until very smooth.
Strain through a nut milk bag or cheesecloth, squeezing firmly to extract as much milk as possible.
The first pressing is "coconut cream" (thick and rich). For a thinner coconut milk, repeat the process with the used coconut and fresh hot water.
*Storage:** Refrigerator for 4-5 days. The cream will separate and rise to the top — this is normal. Shake before using, or skim the cream for cooking.

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