How To Make Coconut Milk

To continue the theme of leche love, I’ve decided to start working on a coconut milk soap!

Since coconut milk is the base of the soap I made my own coconut milk instead of buying it. It was easy, affordable, and not too messy. It smells divine! The only catch is that because it contains no preservatives it should be consumed within a few days, or you can freeze it.

After freezing the milk for the intended soap I decided to drink some and it was so delicious! Besides making soap, the culinary possibilities are endless….smoothies, soups, sauces, etc.

A 14 oz. bag of shredded coconut is about $1.50. This recipe uses less than half the bag and will yield about 4 1/2 cups.

Homemade Coconut Milk

Ingredients

2 Cups shredded coconut flakes (sweetened or unsweetened)
4 Cups water

Tools

Blender
Measuring cup
Pot
Strainer
Cheese cloth or towel
Large mixing bowl

Directions

1. Heat 4 cups of water but do not boil.
2. While water is heating up, pour coconut flakes into blender.
3. Once water is heated, pour into blender.
4. Let flake/water mixture set for 10 minutes. This will soften the flakes and will be easier to blend.
5. Blend on HIGH until contents are smooth (2 minutes or so).
6. Line the strainer with the cheese cloth (or towel) and then place over mixing bowl.
7. Pour contents into the strainer. Squeeze excess liquid out of the cheese cloth.
8. Consume within 2 – 3 days or freeze for later.

Milk may separate in the fridge but just give it a good stir before consuming. You can eat the left over coconut bits or dry them out in the oven or food dehydrator.

Stay posted for my coconut milk soap!

 

 

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