I love coconut milk…
…and free things.
If you love free things, read on, because you will get a chance to win your very own free strainer bag!
I don’t have a problem with dairy, although many of my friends and their children can’t have dairy for one reason or another. Coconut milk makes a great substitute for dairy milk, and a delicious addition to many recipes!
Unfortunately, most store-bought coconut milk has thickeners and stabilizers, including carrageenan* which is an inflammatory and generally not-nice ingredient. Avoid if possible! Also, organic coconut milk is expensive.
Fortunately, making coconut milk is really easy!
All you need is unsweetened shredded coconut, a blender, and a fine-mesh bag (I use a cotton jelly strainer bag).
I get my organic shredded coconut at The Common Crow for $2.99 a pound (bulk)
Measure 2 cups of coconut into the blender:
Add add four cups of warm filtered water.
Not boiling or very hot water, because you will destroy any enzymes in the coconut and it will get sour faster.
Let the coconut soak in the warm water for about ten minutes so that the oils will melt and separate from the fibrous shreds. Blend on high for a while until well blended. You want the coconut to achieve a fine texture.
Once it seems nice and blended, set a fine-mesh bag into a large measuring cup (2-4 cups), pour in some of the mixture, and squeeze out all the liquid.
One great benefit is that the byproduct leftover in the bag (the pulp) is actually coconut flour! You can dry it out (in a dehydrator or low-temp oven) and use in recipes that call for coconut flour! You may need to put it in a blender again after it’s dried to achieve a more homogenous texture.
Once your milk is all strained, pour it into glass jars and store in the fridge! 🙂