Coconut gives a very pleasant and cooling energy, so it is a great choice for warmer days. Coconut milk is extremely versatile and can be used for many purposes in the kitchen. It is rich in vitamins, minerals and good fats. But it is not only useful in the kitchen.
You can easily make coconut milk at home -- mix grated coconut and hot water and, if desired, you can sweeten it or add spices. It usually contains from 17 to 24% fat, depending on fat content of the coconut and the amount of water you add.
When refrigerated, coconut cream will rise to the top and separate from the milk. That is normal. Just warm it up a little and shake. To prevent this in commercial sales, the producers add emulsifier and stabilizer. Therefore, it is safer and cheaper to make coconut milk at home…
- (Always use one part of coconut flour and two parts of water)
- 1 cup of organic coconut flour
- 2 cups of lukewarm or hot water (not boiling)
- vanilla and a healthy sweetener, optional
If you have a powerful blender, use lukewarm water, and for less powerful mixers use hot water.
Pour the hot water into the coconut flower and blend for a few minutes so the coconut can release more fat.
Strain and it is better if you use a thick gauze -- squeeze hard in order to get more milk. That is it!
Pour the coconut milk in a jar, and keep it in the refrigerator. Use it within 3 days.
Do not throw away the coconut crumbs. They are good for cakes and cookies.
You can add cinnamon, raw cocoa powder or nutmeg, if desired.
It is great for porridge, non-alcoholic (virgin) Pina Colada (pineapple juice and coconut milk, a banana, some vanilla, ice …) and smoothies. If you want to use it for your meals and soups, make a clean coconut milk without any spices added. Enjoy!