Home Made Coconut Milk

After the many coconut recipes I have posted on this blog, someone pointed out to me that I do not have the most basic of all recipes. Home made coconut milk! How could I have missed this? It is so easy as a food blogger to get carried away with the complicated recipes and aesthetically pleasing plated dishes. We sometimes forget that on the learners spectrum, there are different types of foodies. The beginners all the way to the experts. I find coconut milk made from scratch may not be as thick as the store bought coconut milk. It also depends on the type of coconut you find to buy. The fleshier the coconut, the creamier the milk. I also find that the home made coconut milk has more oil than the store bought version. Coconut milk is also a great substitute for people that are lactose intolerant. Coconut milk however is very high in saturated fat so you would need to monitor your intake of this type of milk. Enjoy this short and straight-forward recipe for home made coconut milk.

Recipe for Home Made Coconut Milk

Ingredients

1 Large Coconut 

2 cup of Hot water

Method

Break your coconut open, drain the water and remove from shell.

To make it easier, place your coconut in the oven for about 15-20 minutes or till it cracks open.

Grate your coconut pieces and pour in your hot water.

Allow to seat for about 15- 20 minutes.

Squeeze the grated coconut to release the milk.

You can pour more hot water to release more milk as needed.

 

For faster results, you can also choose to blend your coconuts and sieve to make your coconut milk.