HANDMADE: Coconut Milk
Save the leftover pulp to use in bliss balls or add to cakes and cookies. If using in baking you will need to reduce the liquid by 2-3 tablespoons to compensate for the wet coconut. The pulp can also be dried in a dehydrator or 50C oven - spread thinly on a lined tray and dry for around 4-6 hours.
Ingredients
You will need:
- 2 cups desiccated coconut
- 2 cups boiling water
- 2 bowls
- colander
- cheesecloth or clean tea towel
Instructions
- In a bowl measure out 2 cups desiccated coconut. Pour over 2 cups boiling water, stir and leave to soak for 10 minutes.
- Line a colander with cheesecloth or clean tea towel and tip in the soaked coconut. Use a wooden spoon to press out the milk then gather up the cheesecloth into a ball and squeeze out the remaining milk. Twisting and squeezing until all the milk is pressed out. Use the milk immediately in a curry or soup, or pour into a glass bottle and store in the fridge for up to 5 days.
Notes
Because handmade coconut milk contains no emulsifiers the creamy part will separate from the coconut water. To combine simply run the bottle under hot tap water to soften the creamy part then shake well to mix together. This is the reality of real food, which is often hidden with food additives to make it more attractive to the consumer [us!]. In the Pacific where coconut milk is made and used fresh everyday, the temperatures are higher so the creamy part does not solidify like it does in cooler climes.