Homemade Coconut Milk from Creamed Coconut
- 2 packages creamed coconut (14 ounces total)
- 6.5 cups of warm water
- Remove the sealed bags of coconut cream from cardboard.
- Soften coconut cream in hot tap water for several minutes.
- Knead the coconut cream through the package until it is soft and pourable.
- Put the water in the blender (I use my Vitamix).
- Pour in the creamed coconut.
- Blend on high for a few minutes until well blended.
- Strain through a nut milk bag.
- Reserve the pulp for making coconut flour (or discard it).
- Refrigerate the coconut milk or enjoy immediately.
- Note: The coconut milk will separate in the refrigerator. You may need to warm it a bit to more easily mix the solid parts back in.
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/homemade-coconut-milk-healthier-and-more-cost-effective/
3.3.3077