Making coconut milk using this recipe offers an easy, cost-effective alternative to canned coconut milk.
I use a fair amount of coconut milk in my kitchen. I include it in smoothies, baked goods, and a variety of other dishes that call for regular milk. Coconut milk does not generally impart a coconutty taste. It is healthy, and in my opinion usually a better choice than other milk alternatives (rice, almond, soy, etc.)
Using this ridiculously easy tip has been a game changer for me. Coconut milk does not taste like coconut and offers a great dairy-free option for making creamy, rich dishes.
I have found that this coconut milk has slightly less cream than the canned version, but works perfectly well.
4 Cups of Hot Water
1 1/2 Cups of Unsweetened Shredded Coconut
Blend well. Strain out the solids. Squeeze the coconut pulp. Done!
Store in the refrigerator for up to a week. Shake prior to use as the cream will rise to the top.
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