Coconut Milk
Not the thin stuff from a carton — this is rich, creamy coconut milk made from dried coconut. Perfect for curries, soups, and smoothies.
Time: 15 minutes · 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))
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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