Easy homemade coconut milk
|1¼ cups||Dried coconut|
|2 cups||Warm water, filtered|
|1 pinch||Vanilla bean powder, or ½ tsp vanilla extract, optional|
- Soak dried coconut in warm or hot water for 1–2 hours.
- Place all ingredients, including the soaking water, in a high-speed blender and blend for 2 minutes until well combined. I blend this for longer than regular nut milks, as getting a little heat in the blender brings out more of the fats from the coconut and gives a creamier result.
- Strain through a fine cheesecloth/muslin or a nut milk bag. The result should be a lovely, smooth milk that doesn’t contain any grainy pieces. If it does, strain again or use a finer-weave cloth.
- Pour into a jar or bottle and seal.
- Store in the fridge for 2–3 days. Shake well before using. Some of the milk will solidify in the refrigerator, but taking it out of the refrigerator for 10 minutes and then giving it a really good shake before using it will bring it back together.
Use this coconut milk in Megan's matcha and alkalising greens smoothie