There are plenty of homemade coconut milk recipes out there, but in my clearly biased opinion – mine is the best. Many recipes call for boiling water or the use of dehydrated coconut flakes, but with my simple method, you’ll get dairy-free milk for just pennies. Making homemade coconut milk using a fresh coconut is obviously ideal, but I don’t have access to fresh coconuts/don’t have the time/shouldn’t be trusted to crack coconuts with a hammer. Instead, I use unsweetened frozen coconut – the only ingredient is coconut. You can find frozen coconut at your local Indian or Asian grocery store. Many south Indian recipes (especially Kerala dishes) call for coconut, so pretty much every Indian store will carry this product. They also carry whole spices in bulk for cheaper than you’ll find anywhere else. You’ll be surprised at the type of ingredients you might find in an Indian grocery store. To make coconut milk, add the frozen coconut and water to your blender and let the coconut soak for 30 minutes or so. Blend for a minute or until the water is nice and creamy, then strain out the coconut pulp using a strainer or a nut milk bag. Spoon the wet pulp into your dehydrator – the one I have is fairly inexpensive and I use it all the time. Once the pulp is completely dry, put it into a blender or food processor to make it into a fine powder. While I haven’t tried baking with my homemade coconut flour, it definitely makes makes a great addition to smoothies or shakes. You can also use it to make these chocolate coconut butter cups. This coconut milk is free of additives and preservatives, so drink it within a few days. Pour yourself a cold glass of this milk on a hot day, and I guarantee you’ll never opt for store bought again. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
