From Thai to South Indian dishes, soups to vegan baked goodies, coconut milk is an incredibly versatile ingredient. While available in a can, making your own coconut milk is a simple and easy process, requiring only two ingredients, dried sliced coconut and water!
Coconut milk makes a great dairy alternative for those who are vegan or lactose intolerant and can be enjoyed in cereal, tea and coffee on its own with a bit vanilla and cocoa powder.
Cooking time 10 minutes
Ingredients in bold available at The Spice Emporium
2 cups unsweetened Coconut Slice
4 cups hot, not boiling water
In a blender, add coconut and then pour in hot water.
Allow mixture to rest for a few minutes to soften coconut flakes
Blend the mixture on high for 1-2 minutes until pureed.
Layer the muslin cloth over the strainer and pour the mixture into the cloth.
Fold over the muslin and squeeze all the milk out into the bowl. (Be careful, the milk may be hot. If so, allow to cool slightly before squeezing)
Enjoy immediately or keep in the refrigerator and use within 3-4 days. If after a while a ‘cream’ layer forms in the jar, simply stir or shake before drinking.
Adjust the quantity of water to suit your preference. Like your milk creamier? Add less water. Less creamy? Add more water.
Have fun with flavour! After the milk has been strained, place back in the blender and add your choice of flavourings, from vanilla essence, cocoa powder, honey, or fresh fruit. Blend again and enjoy.
Don’t waste the coconut pulp, make coconut flour!
Spread the pulp evenly on a baking tray, cover with baking paper and bake on 100C until dry. In a blender, grind until a fine powder. Use in your baking as needed.