I find coconut milk to be an easy recipe, but if you’re picky about the texture, coconut can be a little more labor intensive. What I love about coconut milk is that I find it to be the most versatile, the most robust, and the most beneficial of all the nut milks.
Coconut milk can be cooked at moderate temperatures without affecting the health benefits, the fat is incredibly good for you.
- 1 cup dried organic coconut chips -or- between 2-3 whole, mature coconuts
- 2 cups hot filtered water
If you’re using whole coconut, extract the meat. You can also use coconut water to substitute for water.
Blend. Blend for a while; take your time. You can blend at high speeds as well since coconut is not very susceptible to heat damage. When the coconut meat is as liquefied as possible, transfer the contents of your blender to the cheesecloth or other strainer.
Some people repeat the process, blending more and then straining again.
The recipe below uses hot water to further emulsify the coconut meat into the water.