Homemade Unsweetened Coconut Milk
Homemade, rich, creamy coconut milk with no preservatives. Just pure taste.
Equipment
- 1 High-powered blender
- 1 Nut bag
Ingredients
- 3 cups unsweetened shredded coconut
- 5 cups hot water
Instructions
- Soak shredded coconut in hot water in the blender for a minimum of 30 minutes.
- Blend for 2 minutes.
- Pour ground coconut water through a nut bag into a large bowl. Squeezing the top of the nut bag together so the liquid doesn't escape, gently press around the bag to squeeze out the coconut milk. Continue squeezing the nut milk bag until all the liquid has released and the nut bag is only filled with the shredded coconut.
- Pour into an air-tight containers, such as 3 pint canning jars, and store in the refrigerator for up to 4-5 days. The coconut milk typically solidifies at the top when refrigerated. Before use, blend the coconut milk with an immersion blender (break up the solids with a fork or knife before using the immersion blender to keep from spilling) or in a regular blender. After the solid and liquid has been blended, simply shake the jar prior to use. If not using within 4-5 days, store in the freezer in a freezer safe container. Take out of the freezer and put in the refrigerator a day before use.
Notes
Calories are approximate based on 8 servings.
The coconut pulp can be reused! Place on a baking sheet and put in the oven for approximately 2 hours at your oven's lowest temperature, stirring halfway. Based on your oven's temperature, if 2 hours isn't enough to dry out, add another hour. Let cool completely. Once cooled, blend in a food processor to a powder. Store in an air-tight container for up to one month. Use the coconut flour for all kinds of recipes!
If you like a little sweetness in your coconut milk, add 2 dates to your coconut and water just before blending.
Nutrition
Serving: 1servingCalories: 75kcal
Tried this recipe?Mention @slice.of.paleo or tag #slice.of.paleo so we can admire your work!