See How to Make Your Own Coconut Milk!
Coconuts are very nutritious and they are rich in magnesium, selenium, iron, potassium, vitamins C and B6, which is reason enough to make them a part of your daily menu and not use it only for desserts.
If you are allergic to dairy products, are fasting, want to consume healthy fats, or simply are in need of a refreshing drink that is a great addition to various cocktails and desserts, then we suggest that you prepare a delicious coconut milk. Coconut milk cannot be found in every store but coconut flour is much readily available, and you know what: you can make large amounts of coconut milk out of a small amount of coconut flour.
- 2 cups of dried shredded coconut (coconut flakes)
- 4 cups of warm water
- Vanilla extract and honey (optional)
- Pour the water in a pot and heat it. Do not let it boil.
- Add the coconut flakes to the warm water and turn off the heat. Let it steep for at least 30 minutes.
- Place the mixture in a blender, and if it’s hot, remove the upper part of the blender. Mix it well for at least 1 minute.
- Strain the obtained liquid first through a mesh strainer and then through a cheesecloth, and press it well so that you squeeze out as much liquid as possible.
- You can keep your coconut milk in the fridge up to 4 days. Because it doesn’t contain any preservatives, an oily crust can form on the surface, but this is nothing to worry about. Shake well before use.
- The oily crust is in fact the coconut cream, which you can collect every day and store in a smaller jar or any other container. It can be used as an addition to ice cream, cake creams and toppings, and other desserts.