Coconut milk is essential in my kitchen. It holds this lofty reputation because it is delicious and because I include it as a good source of medium chain triglycerides ( a post for another day). Coconut flesh is high in energy due to it’s (saturated) fat content with moderate amounts of digestible carbohydrate and packed with fiber.
I was recently lucky enough to spend some time in Sri Lanka and have returned with many new coconut milk ideas and recipes. The only problem with elevating coconut milk to a weekly staple is the price tag though. But as is my want to find kitchen hacks I now have a perfectly suitable alternative: to make it myself.
It is super easy and lightning quick, you will be dressing up your egg curry in no time at all. (Keep tuned for that recipe.)
YOU WILL NEED
- 1 cup dessicated (dried) coconut, unsweetened
- 3 cups water
- cheesecloth or similar fine mesh cloth
Pop your ingredients in a high power blender and whizz for 5 minutes. It should be frothy and a little warm. Rest a seive on a bowl, line the seive with your cheesecloth and strain the milk. After it has run through freely squeeze out the remaining liquid to get as much of it into your bowl possible, with as much flavour too.
And that is it. Homemade coconut milk. Did I mention it way easy. You can keep it covered and refrigerated for 4-5 days and use it as needed.
DON’T THROW AWAY THE COCONUT PULP
Thinly spread the left over coconut on a baking tray and stick it in the oven on its lowest heat (60-70°C) for 4-5 hours, or overnight. Once it is as dry as you can get it put the pulp in a spice grinder and grind. You are left with coconut flour to use for baking (substitute it for the almond flour in these crumpets) or for my coconut porridge recipe.