Homemade Coconut milk…..Naturally sweet and light. Fresh and delicious.
Growing up, I never really liked the taste of cows milk or any other type “Dairy” milks such as Flavored milks or any percentage milks. I just found at a very early age that I did not like any type of milks. For the longest time I just simply did not drink milk. period. I hated the texture. the taste. the after taste and the way that it made my body feel. I never had any allergic reactions to it, I just felt weighed down and sluggish.
It wasn’t until my late teens when I discovered soy milk. It was a little better and I do drink it to this day but it is not a staple in my home. I could handle this type of milk. It did not make me feel sluggish and i could get all of the nutrients from it. A few years later when Almond milk hit the shelves in a big craze, I jumped on the band wagon. I was in love with Almond Milk! Jump to a while later when I discovered Coconut milk. This did it for me and I was hooked. I never went back. I, However, still drink soy and almond milk but not as much as coconut milk. I find it just go better with everything.
When I discovered I can make it at home…. well, lets just say…… I never run out. This is the most easy thing ever to make and you get two things out of it. Delicious milk and pulp. I will have suggestions for this down below. Lets get to it.
All you will need is:
2 cups Unsweetened coconut flakes
4 cups of purified water
Ok! let’s get started.
- In a high-speed blender Or blender of choice, combine the coconut flakes and water and blend for about 3 minutes. your mixture will turn from a watery color to a white color.
2. When done blending take a layered cheese cloth or a nut milk bag and place it in a large bowl . Pour the coconut milk through the bag. grip the ends of the cloth or bag and squeeze out all of the milk you can in to the bowl and set the bag aside for now.
3. Pour the milk mixture into a container with a lid and put in the fridge over night. You can take the pulp and put in an airtight container and use as a flour or blend in a processor to make coconut butter. You can use in any recipe.
4. Now don’t freak out when you wake up wanting a big glass of coconut milk in the morning and The fat of the coconut milk solidified at the top of the jar. This is coconut cream. Just simply scoop it out and place in its own container with a lid. you can use this to make coconut yogurt, coconut sour cream, or butter. You can whip to make coconut whip also. you can do so many things with this as well as the pulp. So, don’t discard it. keep it.
when the fat has been removed from the top you can use this milk any time. This will last about 1 to 1 1/2 weeks in the fridge. This milk is so creamy, so delicious, and it is good for you. You can use this milk as you would any type of dairy milk. It’s really good in coffee and smoothies.
Also you can flavor this with vanilla at the end of the process and also you can add cocoa or cacao powder to make chocolate or vanilla milks.
Your family will love this milk. It is slightly sweet from the natural sugars in the coconut and so creamy. Give it a try. I will put the coconut cream and pulp to good use and post my outcome of the process on my instagram and on here for you to have some ideas of recipes you can do with them.
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