07 Jun Homemade coconut milk
If you follow me on social media, you may have noticed that I use a lot of coconut milk when I make smoothies, chia puddings, golden milk, or even any recipe that requires plant based milk. It’s actually my favorite type of milk. Usually, I’ll used canned coconut milk and I always try using brands that have the shortest ingredient lists, that use PBA free cans, and preferably that are organic. But still, there’s nothing like homemade with absolutely no additives! And until recently, I had never made my own coconut milk. This week, I received a nut milk bag from Ellie’s Best and I was excited to use it. So I made coconut milk. The bag is more sturdy than the other nut milk bags I’ve used before, and I love that it stands up straight in my bowl because it’s solid. And making coconut milk was so easy, I don’t know why I haven’t made my own before. It taste delicious and fresh!
- 1.5 cup shredded unsweetened coconut
- 4 cups heated water (not boiling)
- A high speed blender (I do mine in a Vitamix)
- A nut milk bag (I use Ellie’s Best nut milk bag)
- Put coconut and hot water in the high speed blender and blend at high speed.
- With the Vitamix, this takes only 1-2 minutes (with another food processor, it can take longer).
- Place your bag in an up-right open position into a bowl and pour your liquid inside the bag.
- Gently grab the bag from the top, close it with the draw string and gently squeeze the liquid into the bowl. Be careful to squeeze only towards the bottom so that the liquid comes out into the bowl and doesn’t splash everywhere. Squeeze out as much liquid as possible until the coconut pulp in the bag is pretty dry. Keep the coconut pulp for another use (see link for energy ball recipe).
- Pour your coconut milk into a jar and keep in the refrigerator for a few days. This milk is absolutely delicious in smoothies, chia puddings, some pancakes or waffle recipes, golden milk, or even to just drink it straight (I love coconut therefore for me, this is a treat).