Coconut milk honestly has to be the easiest and cheapest dairy substitute to make. It requires no lengthy soak like it’s almond and oat counterparts, can be used in place of milk in baking recipes, and gives many dishes a delicious exotic touch.
It simply involves 3 things; desiccated coconut, a blender and a cheese cloth. That’s it. No hidden stabilizers, preservatives, additives or sugar, all of which like to sneak their way into most conventional canned and packaged coconut milk.
Desiccated coconut is coconut flesh that has been shredded, then dried. Some desiccated coconut is sweetened, make sure to carefully read the label to make sure it is unsweetened. This assures that your coconut milk wouldn’t have added sugar.
First, soak one cup of desiccated coconut in 3-4 cups hot water. Let that sit for 5 minutes.
Next, transfer coconut with water into a blender. Blend on high for 2-3 minutes. You may want this to then sit for a few minutes. The water and coconut are going to be hot to touch, letting it cool down with make straining it a bit easier.
Now just pour the blended coconut through a cheese cloth. Squeeze out excess water.
Spoon coconut pulp back into blender, add another 3-4 cups hot water and let it sit for 5 minutes. Repeat steps. Let it cool before pouring into a glass container.
This makes 6-8 cups of delish coconut milk. Store this is the refrigerator for 5-7 days.