Homemade Coconut Milk

Homemade Coconut Milk -- www.thevitalsisters.com

Our favourite non-dairy milk is, without doubt, coconut-milk. We love the creamy texture and tropical taste!

This recipe is a great and super easy alternative to store bought coconut-milk as it is a lot cheaper and – the most important factor for us – does not contain any additives like carrageenan, xanthan gum, guar gum or flavourings. As this milk is really just made out of fresh coconut meat and water it needs to be used up pretty quickly. You can keep it in the fridge for a maximum of 2 days (be sure to give it a good shake before using as the milk will separate). And to be on the safe side, do a smell and taste test before. If it smells or tastes off, discard of it.

We like to us the milk for smoothies (see Strawberry & Coconut Smoothie), iced coconut chai lattes (recipe will be on the blog soon ;)) or pina coladas.

The leftover pulp can easily be turned into coconut-flour, used as a topping for mueslies or put into smoothies to add fiber.

Ingredients

  • 1 heaped cup fresh mature coconut meat
  • 2 cups warm water
  • a sprinkle of sea salt
  • 1-2 dates (optional)

 How it’s done

Put all the ingredients in a high speed blender and blend on high for about 3-5 minutes. If you prefer your milk to be slightly sweet you can add one or two dates (soak them in warm water for about 15 minutes beforehand).

Pour the mixture into a nut milk bag and drain. Squeeze thoroughly to get all the milk out.

Don’t throw the pulp away! As I have mentioned before you can make flour out of the leftovers. Just spread the mixture on a baking sheet lined with parchment paper and put it in the oven on a low heat (around 150 Celsius). After 15 minutes check and turn the flour. Once the flour is dry, remove it from the oven and cool. If the flour is very coarse, you can simply blend it  to achieve a finer texture.

 

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  1. Pingback: Strawberry & Coconut Smoothie (vegan) – the vital sisters

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