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Homemade coconut milk from shredded coconut
Make homemade coconut milk by blending shredded coconut with hot and lukewarm water, then straining through a cloth. Makes 1.5 l.
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- Prep time
- 10 min
- Servings
- 1.5 l
- Difficulty
- Medium
You can make coconut milk at home with just shredded coconut and water instead of buying it. First, blend the coconut with hot water and let it stand briefly. Add lukewarm water and blend for several minutes until only fine coconut crumbs remain. Finally, strain the liquid through a clean cotton towel. Use it in Asian dishes, curries, or desserts, or as a substitute for milk or cream.
Ingredients
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Blend the shredded coconut thoroughly with the boiling water.
Once the mixture is uniform, turn off the blender and let it stand briefly. Add the lukewarm water and blend for several minutes, until only fine coconut crumbs remain.
Drape a clean cotton towel over a container and strain the coconut mixture through it.
Store the coconut milk in the refrigerator. After about 48 hours, fat will begin to separate on the surface; skim it off and use it in place of cream.
Tip: To extract more milk, twist the towel around the coconut pulp at the end and squeeze it a section at a time. You can dry the squeezed pulp and add it to cookies.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 21 kcal
- Protein
- 0.2 g
- Carbohydrates
- 0.8 g
- of which sugars
- 0.2 g
- Fat
- 2.1 g
- of which saturates
- 1.8 g
- Fiber
- 0.5 g
- Salt
- 0.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kokosové mlieko zo strúhaného kokosu a vody
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