a glass of fresh coconut milk

fresh coconut milk

Although this blog is dedicated to recipes for the trail, sometimes I like to share a little goodie that’s more for in town. In this case, it’s home-made coconut milk. If you’ve only ever had the canned or tetra pack variety, you may not be too thrilled about the idea. But… home-made coconut milk is very different than the mass-produced stuff, and it’s really delicious and light. I make it every week, and use it in soups, AIP “curries” and as a hot drink.

Coconut milk is super easy to make! I love it warm and frothy, with a touch of salt, cinnamon, vanilla powder, and maple syrup. Some people prefer it refrigerated; if you pull it out of the fridge, the fat will have separated to the top, so you just need to whisk it back in.

Here’s my recipe – it’s super easy, and doesn’t take long to make.

Kitchen Tools

  • Blender that will survive extended runs
  • Heat-proof bowl or pot
  • Cheesecloth
  • Large mesh strainer (optional but makes the process much easier)
  • Heat-proof storage jars/containers

Ingredients

(makes 3-4 cups milk; increase for larger batches)

  • 2 cup coconut shreds (the fine ones are best)
  • 4 cups water

Instructions

1. Heat the water to boiling, turn off the heat, and add the coconut.
2. Cover and let sit for 15 minutes.
3. Pour 2 cups of the coconut-water mix into a blender and blend for 2-5 minutes. The longer you blend, the thicker your milk will be. CAREFUL: It will be hot, and the blender may “burp.” I recommend starting the blender on slow.
4. Fold cheesecloth so it’s 2-4 layers thick, and place over the strainer in a large bowl.
5. Pour the soaked mix over the cheesecloth and let it drain.
6. After draining, pick up the four corners of the cheesecloth, gather them together and hold tight with one hand while you twist the bundle with the other hand, squeezing the remaining liquid out. CAREFUL: As you squeeze, the liquid from inside the bundle may be really hot.
7. Continue draining and squeezing out the liquid in batches till done.
8. Dispose of the coconut shreds or save them for baking.
9. Pour into jars or heat-proof containers for storage.
10. Store sealed tight in the refrigerator.

Drink right away while it’s hot, or refrigerate for later. If you freeze the coconut milk, make sure to only fill the jars ¾ full so the milk doesn’t burst the glass or pop the lid off. It may have a slightly strange appearance once defrosted. Whisking should take care of that.

NOTE: You can strain the coconut through a really fine metal mesh strainer without using the cheesecloth, but the cheesecloth allows you to really squeeze all the goodness out of the shreds.

Serving Suggestions

For each cup of milk, add a wee pinch of salt, a pinch of cinnamon, a pinch of powdered dried vanilla bean (remember, vanilla extract has grain alcohol, and the alcohol-free glycerine-based versions can be based on non-AIP ingredients), and a teaspoon of sweetener such as maple syrup or honey.

Enjoy!

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