This homemade creamy coconut milk is everything you want in a dairy-free beverage! It's thick, rich, delicious, and not at all watery. Plus, no special tools are required! It's perfect for stews and curries!
strainer which is technically optional, you can just use a bowl.
non-fuzzy dish towel or nut milk bag, or cheesecloth
Ingredients
3cupsshredded coconutone 8ish-ounce package
4cupshot waternot boiling
Instructions
Pour ingredients in glass bowl or blender jar and let soak (covered) for about 10 minutes. (I microwave the water for 3 minutes, then wait about 30 seconds before pouring it over the coconut.)
Blend for 1 minute, then stir and scrape, and blend again. Repeat 3-5 times, or until it is thick and creamy.
Line the strainer with a dish towel and place over a large pot or container. Pour the coconut mixture into the dish towel, then squeeze out all the liquid. Voila! It’s surprisingly cheap & easy!
Note: You can repeat this process 2-3 times and the 2nd and 3rd pressings will yield coconut milk that is similar in consistency to the store-bought carton stuff.
Yield: just shy of 4 cups coconut milk. Serving: ½ cup per serving.
Notes
This coconut milk can be stored in an air tight container in the refrigerator for five days.