A new alternative in vegetable milks is this coconut milk. A super creamy milk that you can make with fresh coconut or grated coconut (being even cheaper than fresh).

As always making homemade vegetable milks will always be the best way to consume something healthy, natural without additives or preservatives. This is without a doubt the most notable advantage of making vegetable milks at home. The second advantage is that it is much cheaper to do it than to buy it. And the third is that we can manage the density of it according to what type of use we are going to give it, whether it is to prepare a special recipe or simply to drink.

How to make homemade coconut milk

With the same coconut milk recipe you can also achieve a coconut cream to make a rich coconut cream chantilly. Once prepared after a few hours, you can see that there is a clear division of water from coconut fat. To join coconut milk again, shake well before consuming. If you want to get the cream, just remove the top part (it is the coconut cream) with a spoon and beat with a little sugar to achieve the chantilly cream. You can flavor with vanilla essence if you want. It is more than clear that to get a good amount of cream, you must produce a lot of coconut milk.

You can also take advantage of the remaining pulp to make coconut flour and have to make other types of vegan recipes. As you will see, nothing is thrown away, everything is used to make this delicious homemade coconut milk.

Coconut Milk

A new alternative in vegetable milks is this coconut milk. A super creamy milk that you can make with fresh coconut or grated coconut (being even cheaper than fresh). As… Vegan Recipes coconut milk, vegetable coconut milk, vegetable milks European Print This
Serves: 1 liter Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating 5.0/5
( 1 voted )

INGREDIENTS

  • 1 liter of hot water (not boiling)
  • 2 cups of coconut

INSTRUCTIONS

  1. In a blender or processor place the hot water (not boiling) and the grated or fresh coconut. Blend or process until the coconut is fully ground and integrated.
  2. With the help of a sieve, filter bag, filter etc. And with a little patience, strain the preparation to separate the liquid from the coconut remains. Save the pulp to make coconut flour.
  3. Place the coconut milk in a clean glass bottle with a lid and store in the refrigerator.

NOTES

It lasts about 5 days in the refrigerator. If you want a thicker coconut milk, reduce the amount of water (you will have less) or increase the amount of coconut to get the same amount but thicker..

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