Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Coconut Milk from Fresh Coconut Meat

Yields 3 Cups

You’ll need:

3 C coconut meat

3 C filtered water

Optional ingredients (for extra flavor):

1t vanilla extract, 1/2t cinnamon, 1t maple syrup

To make:

1.  Add coconut and water to a blender (high powered blenders work great for non-dairy milks) and blend on high for about 3 minutes, or until well, well blended.

2.  Pour milk into a colander lined with cheese cloth (or other creative cotton mesh you use for cheese cloth) over a large bowl.  Once you’re done pouring in the liquid, start massaging more milk from the cheese cloth till you can get a nice full grip on the coconut meat left in the cloth.  Then wring it out with everything you’ve got!

3.  If you’re using additional ingredients, return the milk to the blender (rinse it out first) and blend the ingredients you’re adding.

 

Coconut Milk from Unsweetened Shredded Coconut

You’ll need:

2 C organic unsweetened shredded coconut

4 C filtered water

Optional ingredients (for extra flavor): 1t vanilla extract, 1/2t cinnamon, 1t maple syrup

To make:

1.  Place the water in a saucepan and heat the water until just hot, not boiling.

2.  Add coconut and water to a blender (high powered blenders work great for non-dairy milks) and if you have the time, let it sit for a few minutes.  The coconut will absorb the water and in a sense reconstitute.  Then, blend on high for about 3-4 minutes, or until well, well blended.

3.  Pour milk into a colander lined with cheese cloth (or other creative cotton mesh you use for cheese cloth) over a large bowl.  Once you’re done pouring in the liquid, start massaging more milk from the cheese cloth till you can get a nice full grip on the coconut meat left in the cloth.  Then wring it out with everything you’ve got!

4.  If you’re using additional ingredients, return the milk to the blender (rinse it out first) and blend the ingredients you’re adding.

 

And voilà!  You now have coconut milk.  Keep it stored in an airtight, glass container in the fridge for up to 5 days.  (I usually use the fresh coconut milk within 2-3 days max.)  Oh, and since there are no preservatives, the cream will rise to the top.  Just give it a good shake or stir before using.  Use it in anything from curries to smoothies to oatmeal to ice cream!