August is an extremely busy month here – two weddings, cookie baking for said weddings, family from Denmark visiting, lots of back and forth driving between Pittsburgh and Buffalo, as well as school starting immediately after. The few days that I’m actually at home all day (and not working), I’ve been trying to fill the fridge up with things to prepare me for school – nut butters (almond and sunflower seed) and the like.
Having wanted to make my own coconut milk for a while, I finally got around to that! I’m a bit disappointed that I took so long.. I made it out in my head to be much more difficult than it is. It’s really a no-brainer, and the hands-on time is about 5 minutes. That includes straining.
I was so surprised that the coconut milk actually does have the cream on top, just like the kind you’d buy in the store. And it tastes wonderful. The best part is that you can also make coconut flour with the coconut solids you strain out. I’ll be sharing that with you shortly (here).
Being lactose-intolerant, this is such a great alternative to milk.. and it’s so much better for you. It’s full of healthy fats and vitamins/minerals. I always have coconut on hand, so this is something I’ll definitely keep stocked in my kitchen.
What are your favorite alternative milks – almond, rice, coconut? I really like chocolate almond milk, but I’ve never been able to handle it plain. I love vanilla rice milk, too! Coconut milk is my favorite for regular drinking.
- 2 cups unsweetened coconut flakes
- 4 cups water
- liquid stevia or other sweetener, to taste (optional)
- 1 tsp vanilla (optional)
Soak the coconut flakes and water together for about 2 hours.
After soaking, put into a blender, and process on high speed until smooth.
Strain liquid with a cheese cloth into a jar or other airtight container, squeezing to get all of the liquid from the solids (at this point, either discard the solids, or save for coconut flour).
Stir the vanilla and stevia into the milk, if adding. Keep refrigerated.