Homemade coconut milk: Toasted and untoasted
There really is no comparison for fresh creamy homemade coconut milk to standard tinned varieties. This quick home method creates a boldly flavours coconut milk which can be used in many meals an recipes which span your kitchen.
The real bonus is that without gums, thickeners, stabilizers, and preservatives found in tinned varies means it mixes into hot liquids a dream and is better for your insides.
Toasting the coconut and following this quick home method imparts a creamy caramel flavour which is a delicious in dairy free alternative in hot cocoa, chai tea, or on oatmeal.
You can also modify the toasting time of the coconut to play around with different flavour profiles.
Using a nut milk bag is not essential but does make straining the milk simpler and spill free.
- 2 cup organic coconut threads/chips/shredded
- 4 cups filtered water (slightly warmer than room temperature)
- ¼ teaspoon vanilla paste (optional)
- Pinch fine grain Himalayan salt
- High-speed blender
- Baking tray or dish
- Measuring cup
- Nut milk straining bag/cheese cloth/fine strainer
1. Toast the coconut on a baking tray in an oven set to medium heat. Watch this carefully as the toastiness can turn from brown to burnt in a blink. Remove from the oven a allow to cool.
2. In a blender, combine the coconut, warm water, vanilla and salt.
3. Blend in a high-speed blender for 2-3 minutes.
4. Strain through a nut bag, cheesecloth, or fine strainer into a bowl. Squeeze the pulp tightly to harvest as much liquid as possible.
5. Poor into small storage bottles. This will help keep the milk fresher is only using small portions.
For untoasted coconut milk, skip step one and simply blend the dried coconut pieces with warm water (following steps 2-5)
Makes 3 cups (750 mL)
Prep time: 5 min
Cook time: 5 min (if toasting)