Coconut milk is deelish. I use it in my morning smoothies, making curries, and I add it to my chai with a little cinnamon during the winter months.
I've been buying canned coconut milk for years now, foolishly thinking that coconut milk came straight from coconuts and wasn't something I could make myself. Turns out, I'm completely wrong about that one, oops! It comes from combining the meat of the coconut with water. Coconut milk is, once again, quite easy to make and is reminiscent of my almond milk experience. I'll show you!
2 cups hot (not boiling) water
2 cups water
1 tsp vanilla extract
2 tbsp local honey
In a large bowl, soak the coconut in hot (not boiling) water for about 20 minutes.
Pour soaked coconut with its water into a blender, and add remaining water plus vanilla extract.
Add the honey next.
Blend until smooth.
In a large bowl, strain the liquid through a cheesecloth.
Squeeze out the milk, and compost the pulp.
Store in a bottle or jar in the refrigerator, and use within 4 days.
(Recipe adapted from Mountain Rose Herbs)
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