Coconut Milk Made from Dried Coconut
Servings: 2 cups
Cost: $1
Equipment
- 1 blender
Ingredients
- 1 cup dried unsweetened shredded coconut
- 2 cups hot water
Instructions
- Place coconut and hot water in a blender pitcher. If you have a plastic blender, you may want to do this first in a metal or glass bowl. (Heat can leach toxins out of plastic and into food.) Let sit for at least 10 minutes.
- Blend for approximately 2 minutes. Scrape down the sides of the blender. Continue to blend for 2 more minutes.
- Place a sieve over a large bowl. Line the sieve with muslin, another tightly woven thin cloth or a nut milk bag. Pour the blended mixture slowly into cloth-lined sieve.
- After gravity has strained most of the coconut milk, push down on the coconut pulp with the back of a wooden spoon or rubber spatula. Gather the edges of cloth together and squeeze out as much milk as possible.
- Use your coconut milk in place of canned coconut in a recipe immediately or store in glass jars or bottles and refrigerate for up to 5 days. Separation of the milk from the fat happens quickly. Simply shake the jar to combine. If the fat has solidified and you need a homogenous consistency for a recipe such as ice cream, melt the fat and add it back to the coconut milk.
- Refrigerate, freeze or dehydrate the leftover pulp. Use it to add texture to recipes such as oatmeal, granola, quick breads, pancakes and so on.