This is an easy way to make coconut milk at home to use in smoothies, soups or curries – or just to enjoy on its own!
Coconut Milk
250 g desiccated coconut
1 litre hot water
You’ll also need a blender and either a nut milk bag or several layers of muslin or cheesecloth laid over a sieve.
- Put the coconut and hot water in a high-powered blender. Let sit for a few minutes, then blend on high for 1 to 2 minutes.
- Place a nut milk bag or muslin- or cheesecloth-lined sieve over a medium-sized mixing bowl to catch the pulp. Pour the mixture into the bag or over the cloth.
- Lift the bag or cloth and twist the material to begin squeezing to drain the rest of the milk. Make sure you squeeze out as much as you can, until there’s no liquid left.
- Discard or compost the pulp or save it for later. (It can be dried and ground into coconut flour.)
- Pour the coconut milk into an airtight container and let cool. Store in the refrigerator. Note: Separation is natural, so shake well before using.
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Of course, if you’re not into making your own, there are countless ready-made dairy-free milks available in supermarkets and corner shops. Check out our handy guide to find the one that’s right for you.
Thanks to PETA intern Harriet Elvidge for the recipe.
