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HOMEMADE COCONUT MILK FROM SHREDDED COCONUT

Jo Holden
Prep Time 10 mins
Total Time 10 mins
Servings 4 cups

Ingredients
  

  • 4 cups of water
  • 2 cups of unsweetened shredded coconut

Instructions
 

  • Heat the water, but do not boil. It should be hot, but not scalding.
  • Put the coconut in your blender with the water.
  • Blend on high for several minutes until thick and creamy.
  • Pour through a cheesecloth on a sieve or a nut milk bag.
  • Sore in an airtight container in the fridge for 3-4 days or for longer in the freezer.
  • Shake before using as the "cream" of the coconut milk may separate on the top.