Submitted by: Vera
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 6
Easy to make coconut milk with a sweet touch. Uses strainer instead of cheese cloth.
3 c. water
1 c. shredded coconut
1 tbsp. coconut sugar
vanilla extract to taste
Boil 3 cups of water. Add 1 cup of shredded coconut to a pitcher. Pour in 3 cups of boiling hot water. Add 1 tablespoon of coconut sugar. Add vanilla if you like it. Wait until liquid is lukewarm. Pour the liquid with coconut into a large blender. (The KitchenAid 5-Speed Blender with 48-Ounce Glass Jar does not leak.) Run at medium speed for 8 minutes.
Pour the mix through a strainer into a pitcher. (Munch on the coconut fibers left in the strainer...) You now see the white coconut milk in the pitcher. You can also make coconut flour from the left over fibers by drying them in the oven and putting them in a blender. Store coconut milk in 2 large Starbucks coffee bottles, no lid, in the fridge and use as milk alone, or on oatmeal or quinoa porridge, with ground flax seeds, in coffee, tea, or for making hot chocolate.
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