Homemade Coconut Milk from Creamed Coconut
 
 
Serves: 2 Quarts
Ingredients
  • 2 packages creamed coconut (14 ounces total)
  • 6.5 cups of warm water
Instructions
  1. Remove the sealed bags of coconut cream from cardboard.
  2. Soften coconut cream in hot tap water for several minutes.
  3. Knead the coconut cream through the package until it is soft and pourable.
  4. Put the water in the blender (I use my Vitamix).
  5. Pour in the creamed coconut.
  6. Blend on high for a few minutes until well blended.
  7. Strain through a nut milk bag.
  8. Reserve the pulp for making coconut flour (or discard it).
  9. Refrigerate the coconut milk or enjoy immediately.
  10. 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/