Found this video online, made it
yesterday and I LOVE it. I love having milk with cinnamon, nutmeg and stevia in
it the evenings; here's the link: http://www.thehealthyteacher.com/2010/10/04/how-to-make-your-own-coconut-milk/
Note: I couldn't find unsweetened coconut flakes anywhere except Whole Foods and I felt like I looked EVERYWHERE. I just wanted to save you the time and trouble. At Whole Foods, I found it in the bulk section and bought a couple lbs.
Note: I couldn't find unsweetened coconut flakes anywhere except Whole Foods and I felt like I looked EVERYWHERE. I just wanted to save you the time and trouble. At Whole Foods, I found it in the bulk section and bought a couple lbs.
Coconut Milk
Supplies
8”-8” piece of cheesecloth
Blender
Measuring Cups
Storage container with lid (I use an old gallon jug
from used distilled water)
Ingredients
½ cup unsweetened coconut flakes (medium or large)
1 cup of water (warm or boiled)
Instructions
Measure one cup of water and ½ cup of coconut
flakes
Place both ingredients in a blender
Mix for 2-5 seconds
Pour contents of blender through cheesecloth and
into storage container
Be sure to squeeze all the liquid out of the
cheesecloth
Take remaining coconut flakes from cheesecloth and
place back in the blender
Repeat the cycle over again while reusing the
coconut flakes and adding new water each time
You can repeat this cycle up to 5
times, producing close to 5 cups of coconut milk for the cost of a ½ cup of
coconut flakes!
Storage Considerations
Store coconut milk in the fridge
Make sure your storage container has a tight lid
Try to consume coconut milk in the next 7 days
I just bought some unsweetened coconut flakes at Nature's Pantry in Lee's Summit. They weren't bulk, though, so they might have been more expensive. They were Bob's Red Mill brand, in the baking aisle, I believe. (this is Joanna, Rachel's sis)
ReplyDelete