Homemade Coconut Milk
Ingredients
- 1 cup shredded coconut
- 2 cups hot water
Instructions
- Add the ingredients to a high speed blender and blend on low for 5 minutes.
- Pour the contents through a nut milk bag. Once all the liquid has drained, use your hands to squeeze out the last coconut milk from the shreds in the nut milk bag, taking care not to burn your hands if the water is still hot.
- Store in the fridge and use within 2 days.
Notes
As soon as you refrigerate the coconut milk, the buttery part of the milk hardens at the top, and you will need to reheat it in order for it to mix properly again.
Unbleached cheesecloth doubled over works great if you do not have a nut milk bag.
If you are in a hurry or do not want to wait for the coconut shreds to cool, you can pour it through a stainless steel sieve instead of the nut milk bag and squeeze the remaining liquid out with a spoon.