Recipe: Homemade Coconut Milk
on JUNE 1, 2015 by CHRIS KRESSER 12 comments
Homemade coconut milk is without a doubt better than canned. It's also GAPS friendly. The thick and creamy consistency depends on the quantity of water used, so experiment to find the consistency that you prefer.
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Type of dish: Fundamentals, Beverages
Servings: makes about 1½ quarts
Equipment: blender, cheesecloth
Ingredients:
- 3 cups unsweetened coconut flakes
- 3 – 6 cups filtered water
Directions:
- Place water and coconut in a blender and blend at high speed for 3 to 5 minutes to make a thin pulp.
- Using a cheesecloth, squeeze as much coconut milk out as possible.
- If you have a centrifugal juicer all the better.
- Should this recipe be used in cooking, it can be thickened by slow cooking/reduction in a saucepan on low heat. Keep refrigerated.
Enjoy!
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