I used to drink coconut milk from a can but I'm trying to cut down on my exposure to BPA and other plastics so cutting canned foods out of my kitchen where possible. This led me to make my own creamy coconut milk. It's super easy and fast to make. In winter I love to make up a batch in the morning and use it to make a nice hot cocoa by adding some raw cacao and a spoon of maple syrup. Or it's very tasty just with some cinnamon and maple syrup as a night time drink before bed. The bonus part of drinking this milk is that coconut milk contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties.
- 2 cups desiccated coconut
- 4 cups warm water
- Heat water until warm (but not boiling).
- Add desiccated coconut and water to blender. If all of the water won’t fit, you can add it in two batches.
- Blend on high for several minutes until thick and creamy.
- Pour through a colander to filter out the coconut pulp, then squeeze through a muslin cloth to filter the smaller pieces of coconut.
- If you separated the water into two batches, put the strained coconut back into the blender with the second batch of water.
- Drink immediately or store in the fridge. Fresh coconut milk should be used within 3-4 days of making it for the best flavour and texture.