MAKES 3-4 CUPS/700-950 ML
We try to limit our use of canned coconut milk. You can find some BPA-free brands, but most of them have additional ingredients such as guar gum. I still think the healthiest option is to make it yourself!
You can make coconut milk using various methods, including making it from desiccated coconuts or from fresh coconuts. The latter takes a fair amount of work. This method relies on a store-bought package of shredded coconut.
INGREDIENTS
8 oz/227 g package of finely shredded coconut
3–4 cups/700-950 ml of hot water, not boiling
COOKING INSTRUCTIONS
Place coconut and hot water in blender for about 45 seconds. Line a strainer with 2 layers of cheesecloth or use a nut milk bag. Pour the contents of the blender through the strainer and into a large bowl. Pull the edges of the cheesecloth together and squeeze out the remainder of the coconut milk. Refrigerate the coconut milk and use within 1–2 days.
CHEF’S TIP
Depending on your need, vary the amount of water. Less water will give you a creamier coconut milk. If you are making the milk to add to smoothies or a recipe that doesn’t require a lot of cream, use more water and make more milk from one package. Coconut milk freezes well in freezer-safe glass jars!
