The two plant-based milks that I regularly
make at home are oat milk, which I have already
shared the tutorial for, and coconut milk.
In fact, I have been making coconut milk for
far longer than oat milk.
I tend to either use fresh or desiccated coconut
flakes depending on what I have on hand.
If using fresh coconut, cut the meat into
small pieces so that they don’t put too
much strain on the blender.
If using desiccated flakes, soak them in some
hot water for about 20 minutes.
This will not only soften them but also allow
the fat soluble nutrients to be extracted
as the fat melts into the water.
I like to use 1 cup of desiccated flakes with
2 cups of water.
For fresh coconut, I find that one and a half
cups of finely cut pieces mixed with 2 cups
of water yield a nice consistency that is
suitable to use as a tea or coffee creamer.
For curries and sauces, you may want a creamier
milk, so then just reduce the amount of water.
If this can be helpful to you, you can also
check the previous video that I shared about
how I crack open a mature coconut and remove
the flesh.
If you are using this milk in curries and
sauces, just passing the mixture through a
strainer will probably suffice.
The coconut pulp can be used just like the
flakes in other recipes like cakes or cookies.
Or you can freeze it until you have a certain
quantity and then make coconut flour with
it.
If you are using this milk in your tea or
coffee or for drinking, you may want to pass
it through a fine cotton cloth to remove all
the finer bits and grits.
The coconut milk can be stored in a clean
jar for up to 4 days in the refrigerator.
If you have used fresh coconuts, the milk
does have a superior taste if consumed right
away but it may go rancid more quickly.
So, it is best to consume it within a day.
When cold, there may be a solid layer that
forms on top depending on how creamy you made
the milk.
You can gently warm the milk in a bain-marie
to melt that solid layer.
So, that’s pretty much how you can make
your own coconut milk at home.
Not only is it more economical but the resulting
milk is fresh with no additives like gums
and thickeners that sometimes change the consistency
and also affect certain recipes.
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So, I will see you soon.
