Imagine creating the most luxuriously smooth, incredibly rich coconut milk with just TWO ingredients and in mere minutes! This game-changing recipe will revolutionize how you think about homemade plant-based milk, offering a vegan and paleo-friendly solution that's not only healthier than store-bought versions but also incredibly simple to make. Get ready to transform your culinary experience with this ridiculously easy coconut milk recipe that will have you never buying packaged milk again!
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: Vegan
Serves: 2 cups
Ingredients
- 1 cup shredded coconut
- 4 cups water
Instructions
- Begin by gathering all your ingredients and equipment. You will need 1 cup of shredded coconut, 4 cups of water, a blender, a fine mesh strainer or cheesecloth, and a bowl or container to collect the coconut milk.
- Place the shredded coconut into the blender. Ensure that the blender is clean and dry for the best results.
- Add the 4 cups of water to the blender with the shredded coconut. This will help to extract the creamy goodness from the coconut.
- Blend the mixture on high speed for about 1-2 minutes, or until the coconut is finely blended and the mixture looks milky and creamy.
- Once blended, take the fine mesh strainer or cheesecloth and place it over a bowl or container. Pour the blended coconut mixture through the strainer to separate the liquid from the coconut pulp.
- Use a spatula or your hands to press down on the coconut pulp in the strainer, squeezing out as much liquid as possible. This will help you get the thick and creamy coconut milk.
- After straining, you will have fresh coconut milk collected in your bowl or container. This recipe yields approximately 2 cups of thick and creamy coconut milk.
- Store the coconut milk in an airtight container in the refrigerator for up to a week. The coconut pulp can be saved for other recipes, such as smoothies or baked goods.
Tips
- Use fresh, high-quality shredded coconut for the best flavor and creaminess.
- Ensure your blender is completely clean and dry before starting to prevent any unwanted flavors.
- Blend on high speed to fully break down the coconut and extract maximum creaminess.
- When straining, don't be afraid to press firmly on the coconut pulp to extract every last drop of milk.
- For an even smoother texture, you can strain the milk twice through the cheesecloth.
- Save the leftover coconut pulp for baking, smoothies, or as a topping for yogurt and desserts.
- If you prefer warmer milk, you can gently heat the strained coconut milk on the stove.
- Always store in an airtight container in the refrigerator and consume within 5-7 days.
Nutrition Facts
Calories: 283kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
