HOW TO MAKE COCONUT MILK

Ready to taste the best coconut milk?! It can be difficult to find coconut milk that is free of

additives, stabilizers, and gums. (I’m looking at you carrageenan!) Making it at home is as easy as can be and all it takes is two ingredients, a few simple kitchen tools, and about 15-20 minutes later you’ll have creamy, rich coconut milk.

STEP 1: HAVE YOUR INGREDIENTS AND SUPPLIES READY.

What you need:

• 1 cup dried unsweetened coconut (preferably unsulphured)
• 3 cups boiling water
• Pinch of salt
• High speed blender
• Cheesecloth, tea towel, or nut milk bag
• Strainer

STEP 2: PLACE COCONUT INTO PAN OF BOILING WATER.

STEP 3: LET SOAK FOR AT LEAST 10 MINUTES.

The shredded coconut will have absorbed some of the hot water during soaking.

STEP 4: BLEND UNTIL SMOOTH, ABOUT 2 MINUTES.

STEP 5: GET A STRAINER

Place a strainer over a bowl and line with cheesecloth, tea towel or pour into a nut milk bag.

STEP 6: WAIT

Let the coconut milk drip down into the bowl.

STEP 7:  SQUEEZE!

Gather the cloth at the top, twist and gently squeeze as much coconut milk from the solids as possible. The remaining coconut pulp should be fairly dry. (The pulp can be added to baked goods and smoothies for extra fiber.)

STEP 8: STORE IT

Transfer to an airtight jar or bottle and refrigerate until ready to use. The coconut milk will keep 3-4 days, maybe a little longer. Shake before using. The milk will separate into layers. The top most layer is the coconut cream. It can be spooned off for recipes calling for full-fat coconut milk.

http://simplegreensmoothies.com/healthy-eating/make-coconut-milk