Homemade Coconut Milk
We are often asked at Tropical Traditions why we do not sell any packaged coconut milks. The answer is that we have never found a packaged coconut milk that meets our high standards. It is a processed product, and freshly made coconut milk will separate and spoil quite easily. The water is heavier than the natural coconut oil, so the water sinks to the bottom and the oil tends to float on top after leaving it sit for a while. Commercially packaged coconut milks must add stabilizers to keep the product from separating, and often these stabilizers are in such small quantities that they are not listed as ingredients on the labels. It could be soy lecithin, or something like guar gum which can cause problems for people who are gluten intolerant. The product then needs to be packaged in air-tight containers to preserve it, and this is often done in metal cans that have aluminum inside, and potentially Bisphenol A (BPA). Since canned coconut milks are over 90% water, you have to be concerned about the source of water that was used in packaging as well. The best coconut milk is one you make fresh yourself!
Since most people reading this probably do not live in tropical places where you have access to fresh coconuts, the best way to make fresh coconut milk is from a high quality organic dried coconut that is not treated with sulfites and is not sweetened. If you live in a non-tropical climate and see "fresh" coconuts in your local grocery store, it's a good bet that they have already started to mold as fresh coconuts have a very short shelf life. They start molding within a couple of days. Some coconuts that are imported to the U.S. are apparently irradiated to prevent them from spoiling.
The recipe below is a simple recipe anyone living in a non-tropical climate can make with a high speed blender and a top quality organic dried coconut. It takes about 10 minutes (or less) and we demonstrate just how easy it is to make your own fresh coconut milk in the video. If you do not use the coconut milk right after you make it, keep it in the refrigerator for up to 24 hours.
Homemade Coconut Milk
Servings: 1
Preparation time: 10 minutes
Ingredients:
- 1 1/2 cups water
- 7/8 cup dry unsweetened shredded coconut
- In a medium-size kettle, heat the water, but do not bring it to a boil.
- Place the coconut in a blender and add 1 cup of the hot water.
- Blend for 2-3 minutes.
- Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
- Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.
- Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water.
- Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.
Makes about 1 cup
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Thanks!
just curious! thanks!
I am looking forward to watching & trying your other videos and recepies.
If you have dogs, cats, horses, etc., any pet that will eat coconut, give it to them or make pet treats by mixing the coconut with a bit of coconut oil and shaping freezing until hard. You can also use it for granola, cookie add-ins, and things like that. Do some experimenting.
Thank you for this recipe. When I've tried making coconut milk from dry shredded coconut, the oil in the milk solidifies as soon as I put it into the refrigerator. I guess I can reheat it with use, but would it go bad if I just left it out at room temp?
It would be nice if someone would come up with a press of some sort better then the potato ricer to do the squeezing with.
If 1 gallon of coconut flakes or chips weighs 2 pounds, then 1 cup of flakes or chips weighs 2 oz, and 7/8 cup weighs approximately 1.75 oz.
To make this recipe with coconut flakes or coconut chips, either measure 3 oz with a kithcen scale, or measure out 1.5 cups.
I put the jar upside down in my dehydrator (any warm place would do) until melted. When you turn the jar over and open it you can more easily stir it all together
My curry loving man even said it's a keeper
thank you,
Kim
You said about the pulp: "Try using it as you would normally (baked goods, granola, etc.)"
Could you please elaborate?
I have made the milk twice already and I absolutely love it but I feel bad discarding the pulp as it tastes so good. I want to make some macaroons but they call for certain volume of shredded coconut (e.g., 5 cups or so). The pulp is very "compressed". How does it translate?
Thanks!
http://www.freecoconutrecipes.com/recipe_CoconutMacaroons.htm
It's probably just like a nut bag, but a lot cheaper (cheesecloth was about $4 so I wanted to try what I already had). It's used as a filter when making Puerto Rican coffee (a friend gave it to me, it is aka "coffee sock" a cone-shaped fabric sewn over metal ring, with wooden handle, found in Spanish-type stores).
Also, I used very hot water that had recently been boiled, but had no trouble squeezing it out because after blending, it had cooled down. Then I used all the pulp in a triple-batch recipe of banana bread, and it tasted great (barely can tell there's any coconut in it) Hope this helps somebody!
Also, does anyone have an easy method for getting the pulp out of the cheesecloth? I always end up with a huge mess! Maybe the jelly bag is easier to empty/clean. I'll look for one.
Preheat oven to 350 degrees.
Cream together:
1 C. SUGAR (3/4 c. organic brown sugar)
1/2 C. BUTTER (1/3 c. coconut/palm oil blend)
1 EGG
1 TSP SALT (about 1/2 tsp.)
Add 1 C. MASHED BANANA
Add 1 TSP SODA & 1/4 C. BUTTERMILK (coconut milk) ALTERNATELY WITH 1 3/4 C. FLOUR (part flax seed, ground, and add the leftover coconut, and walnuts if desired)
BAKE IN LOAF PAN ABOUT 40 MIN. (I make muffins instead which bake in about 20 min.) They are yummy but my husband detected the coconut texture which he didn't like, but could tolerate. I always double the recipe. Have fun and play with it if you'd like!
One question though -- why is it necessary to use hot water? When I blend the water and coconut in my VitaMix, the pulp is steaming hot by the time I stop the blending (to the point where I need to put it all in the fridge for about 15 - 20 minutes to cool down). I don't know how anyone can be squeezing milk at that temp!
I use cool water, and it works fine in my Vitamix. The way this is...you're right, you cannot handle it, too hot.
I also put a few dates, and a pinch of pink sea salt in mine, as well as some pure vanilla powder. Then put it in the fridge. The next day I pour it into the Cuisinart Ice Cream maker and have vanilla coconut icecream...yummy. A frozen banana can be blended into the milk before putting into the ice cream maker and then you have banana vanilla coconut ice cream. So wonderful for summer or with other desserts in winter.
I was reading through everyone's comments and the one that seemed to be repeated was how to "squeeze" the milk out, without burning yourself. I haven't made coconut milk yet but, I do make soy milk alot and the process of using a bag and squeezing the milk out would be the same. Suggestion: I have a hand held potatoe masher that I use against the bag. Works great for me!
One word of caution, though. Please make sure your coconut is not rancid. I used some that I had in the cupboard for several months. It did not taste good like the newer coconut that I had and my daughter got sick from it and threw up about 1/2 hour after drinking it. However, the newer coconut tasted so yummy! So much better than the store bought cans I have been using for years. Linda
I hope this helps and I will look for that formula and post it. Maxine