I like to make everyday pantry ingredients from scratch as often as I can. This is my second installment in my Handmade Series where I will show you how easy it is to make creamy coconut milk at home. Making fresh coconut milk means less waste and less exposure to BPA [Bisphenol A]. We are often careful to buy BPA-free drink bottles and plastic containers, but may not realise it is also found in a common pantry staple. The plastic lining of canned foods. Of-course we can’t get it right all of the time and I have a few cans of coconut milk in my pantry for those quick meals. However, when I have an extra 10 minutes on my hands I like to make it myself to use in a curry or add to smoothies. It is so simple, I made this little video to show you how…
I hope this inspires you to give it a go. Find the written recipe below.
Save the leftover pulp to use in bliss balls or add to cakes and cookies. If using in baking you will need to reduce the liquid by 2-3 tablespoons to compensate for the wet coconut. The pulp can also be dried in a dehydrator or 50C oven - spread thinly on a lined tray and dry for around 4-6 hours.
2 cups desiccated coconut
2 cups boiling water
cheesecloth or clean tea towel
- In a bowl measure out 2 cups desiccated coconut. Pour over 2 cups boiling water, stir and leave to soak for 10 minutes.
- Line a colander with cheesecloth or clean tea towel and tip in the soaked coconut. Use a wooden spoon to press out the milk then gather up the cheesecloth into a ball and squeeze out the remaining milk. Twisting and squeezing until all the milk is pressed out. Use the milk immediately in a curry or soup, or pour into a glass bottle and store in the fridge for up to 5 days.
Because handmade coconut milk contains no emulsifiers the creamy part will separate from the coconut water. To combine simply run the bottle under hot tap water to soften the creamy part then shake well to mix together. This is the reality of real food, which is often hidden with food additives to make it more attractive to the consumer [us!]. In the Pacific where coconut milk is made and used fresh everyday, the temperatures are higher so the creamy part does not solidify like it does in cooler climes.
*Video made by my talented sister Ana Galloway.