Friday, November 22, 2013
Making Homemade Coconut Milk
What are natural flavors? Why do so many convenience products require extra ingredients? You know...those things we can't pronounce. I love coconut milk and Joey and I drink a lot of it. We use it on our cereal and in all cooking. So needless to say, the tetra packs and even canned was getting expensive. (And I wasn't sure what was always in it.....hmmmm). So I figured out after doing research, how to make my own.
4 cups warm water (not boiling)
2 cups coconut flakes (I use Bob Red Mills Unsweetened Coconut Flakes)
A thin strainer or even cheesecloth could be used.
Container to store your coconut milk in
Yep, that's it!! Nothing fancy...so why does it cost so much in the store.
You can use any old blender. We used an older model until my hubby earned enough points to order this Ninja model from his Employee Incentive Store. You'll notice my pics that day, I doubled my batch.
Add ingredients to blender and allow to sit for about 5 minutes. Then I run on medium speed for about 4-5 minutes. Really want to pulverize those flakes and get all the goodness out...lol.
Then I slowly pour it through my strainer. (I have used this coconut "buttery" type substance in cookies the same day and they are super yummy and super moist.)
I use this on cereal and in my drinks (smoothies, tea and coffee). I also cook with it. I use it to make my mac and cheese, soups, dumplings, cookies, etc. Very tasty.
For instant inspiration, add some cardamom and a little honey. Warm it up and have a caffeine free chai latte. Joey really likes it when I add cane sugar and cocoa powder to make chocolate milk. We usually use up this with in a few days. I wouldn't leave it sit for too long. But you definitely need to store in the refrigerator!!!