This is my favourite method to make coconut milk, because this way I don’t end up with a lot of leftover coconut pulp. There will be some, but much less than you’d have by using other methods.
The recipe is from Keto.hu. You can find their video here (with Hungarian subtitles).
This coconut milk — like any other you make at home — will differ from the ones you can buy in the stores as a replacement of milk. This has a higher ratio of coconut content. Therefore once the coconut milk is stored in the fridge, it separates: the fat content of coconut congeales on top. That’s normal. If you heat up the coconut milk, they will combine again.
It is important to choose the right type of desiccated coconut for this recipe. Products with higher fat content will make the best base for this coconut milk.
Makes about 8.5 dl.
- 130 g desiccated coconut
- 1 l water
- a pinch of salt.
- Fill your coffee grinder halfway up with desiccated coconut, and grind until the coconut reaches a fatty, creamy texture. In order to reach this texture, you will have to stop a few times, plug out the grinder, stir the coconut and continue grinding.
Repeat this until you have grinded all 130 g of desiccated coconut. It only takes a few minutes.
- Add water and salt to the coconut cream and blend until smooth. I use a hand-held blender for this.
- Strain the mixture using a cheese cloth or a nut milk bag.
If you use a cheese cloth, the liquid can easily run out of it. To avoid this, I use this technique:
I place a strainer on a pot. (I use a strainer that fits over the pot.) Into the strainer I place a 25×25 cm (10×10 inches) size cheese cloth. The strainer holds the cheese cloth so that it won’t slip into the pot.
Here’s a photo:
I place a few spoonful of coconut milk into the cheese cloth using a soup-ladle. Some of the milk will filter out of the cheese cloth in a few seconds. Then, to get all of the coconut milk out, I gather the cheese cloth around the coconut pulp and gently twist it. I take the leftover coconut pulp out of the cheese cloth.
That’s all! It is tasty unsweetened but you can add some sweetener or vanilla as well.
Store the coconut milk in the fridge for up to 3–4 days. Shake or stir it well before each use.
You can use the leftover coconut pulp in coconut cakes. If you don’t use it in a few days, I recommend you to deep freeze it, to keep it fresh.
After making coconut milk, clean your coffee grinder with a paper towel.