While we love eating nutritious and healthy in our home, we know certain foods are way out of the budget sometimes. So we’re always making our foods. Mainly for two reasons, one to save some money in our pockets and two; because we like to know what's inside our food. And I promise you; we make 'a lot' of food in our tiny kitchen (and I'll tell you more in another post). However, one food that we can’t stop making is “Coconut Milk”. Making this can certainly keep your pantry (and pocket) budget friendly. Needless to say; much healthier too. It’s super rich in fiber, has lots of vitamins, minerals, healthy fatty acids and is lactose-free. We make this milk all the time. We use it in our smoothies, chai lattes, porridge, and also add it to our drinking chocolate; which by the way is insanely delicious! The process of making coconut milk is beyond easy and totally foolproof. You can use Desiccated coconut, shredded coconut or coconut flakes. And the only equipment you’ll need is a blender and a mesh colander or muslin/cheesecloth. That’s pretty amazing, right?!...Yes, I think so too! So now, you too can make fresh plant-based milk at home by simply using two ingredients; Coconut + Water. Oh, and it tastes incredible refreshing poured right out of thecoldrefrigerator. I made a short video just for you to show you the texture and deliciousness of homemade coconut milk.
Eat to Nourish!
HOMEMADE COCONUT MILK RECIPE
1 C. Coconut, Desiccated Coconut, Shredded Coconut or Coconut Flakes (I use Desiccated Coconut) 1 Lt. Hot Water (75C-80C) Blender Mesh Colander or Muslin/ Cheesecloth Preparation: > Heat water,( about 75C-80C), but do not boil. Set aside. > In a blender add coconut, slowly add the hot water. Cover the lid with folded kitchen towel so it's completely covered. Remember is hot, so be careful. Blend on high for a couple of minutes.> Pour mixture though a mesh colander and using a wooden spoon press to get most of the coconut milk out (like in the picture above). Pour into a glass jar and keep it refrigerated.
