We have been making our own almond milk for a while, and I decided to start making coconut milk recently as well. I like the flavor it adds to coffee and chai, and making my own has been really easy. You can of course grind up a whole coconut but that is a lot of work! I used dried coconut, as that is what is easy to find, stores more long term, and I always have it in the pantry!
1 1/2 cups organic shredded unsweetened coconut
1 tsp vanilla extract, or 1/2 of a vanilla bean scraped
4 cups filtered water
1 Tbsp raw honey
- Add the coconut to the water and soak for 1-3 hours.
- After a few hours add the vanilla and honey to the liquid, stir, and then place half of the mixture into a good quality blender.
- Mix on high for a few minutes. I found that I had the best results mixing for a minute, letting it sit to settle for a minute, mix for a minute, repeat until it is creamy/frothy and mixed well.
- Strain the liquid through a fine strainer (use a rubber spatula to push through gently).
- Repeat with the second half of the liquid.
- Store in the fridge and use as needed. You might need to shake before using.
I baked with the solids left in the strainer-- I made coconut pound cake. That recipe is for another day.
Coconut - Most regular dried coconut on the market is treated with sulfites to keep it white. So, be sure to get unsweetened organic coconut. I usually use Lets Do...Organic because they don't use any enhancers/extenders/preservatives or sulfites and it is available at my local co-op. "Shredded dehydrated coconut maintains all of the fiber and the macro-nutrients present in its fresh form; this includes a the highly-prized medium-chain fatty acids, only found in such concentrations in the coconut."