If, like me, you go through tons of coconut milk, it may be advantageous for you to start making your own. First of all, it’s more economical. I can make it for $1 (or less) using coconut shavings, or I can buy it for $3.29 in Ottawa. Additionally, making your own is healthier. You get to control what goes into your milk; no weird binding agents or preservatives.
I’ve also been trying to be more conscious of reducing my waste. I could easily go through 2 tetra packs of coconut milk per week. That waste accumulates really quickly! I would much rather use and reuse my mason jars.
Make Your Own Coconut Milk (paleo, vegan, sugar free)
What you need
1 cup shredded coconut
3 cups boiling water
4 cup (1L) mason jar
Fine mesh strainer or nut milk bag
What you do
Combine the boiling water and the shredded coconut in the blender. LET IT COOL DOWN. I didn’t wait, and I ended up burning myself. Because of the higher temperature, more pressure is required on the blender lid to stop it from overflowing. Avoid accidents by letting it cool down.
Once cooled down, blend for a few minutes. You won’t be able to get rid of all the coconut pieces so blend it until it’s to your desired thickness. Then, if you’re using a strainer, place your funnel in the jar mouth and the strainer on top of the funnel, and pour the coconut milk. If you’re using the nut milk bag, place it in a bowl and pour the coconut through the bag.
You can add a bit of vanilla and a liquid sweetener for taste, but it’s not necessary, if you want to skip that step.
Refrigerate for up to 5 days. A solid block of fat will form at the top. This can be blended in smoothies or heated to melt.