Homemade coconut milk is easy to make! All you need is unsweetened shredded coconut and water.
Note: For those who are observing Passover next week, unsweetened coconut shreds are acceptable without Passover certification (see kashrut.com).
You will need unsweetened coconut shreds and warm water in a 1:2-3 ratio. For example:
1 cup coconut shreds
2-3 cups warm water (i.e. more water = more dilute).
1. Pour the warm water over the coconut shreds. You can let this sit for a few minutes to allow the coconut to soften.
2. Pour this into a blender and blend for 2-3 minutes, until well blended.
3. Strain using a fine mesh sieve. As you strain, be sure to press down on the coconut pulp to push out all the liquid.
Homemade coconut milk will last in the fridge for about 4-5 days.
You can use the coconut milk for:
• Freeze it in ice cube trays and use in hot coffee or tea as “creamer.”
• Just drinking: you might like to add any or all of the following: sweetener (blend with a date, honey, etc), cinnamon, vanilla, blueberries....
What to do with the leftover pulp:
Spread the pulp onto a cookie sheet for drying, then use a fork to break up the chunks.
There are a few options for drying the pulp:
a. Leave it out to air-dry (24 hours)
b. Put it in the oven on the lowest setting until dry (about 4 hours)
c. Put it in the oven with the light on (overnight).
Once it is dried thoroughly, put the coconut pulp into a food processor or blender.... Now you have COCONUT FLOUR!
Store it in an airtight container. Look up coconut flour recipes, and have fun!
Note: if you use it for baking, it doesn't suck up liquids like store-bought coconut flour - in recipes that call for coconut flour you would double the amount if using this homemade version.