2 ingredient Homemade Coconut milk | How to make coconut milk at home
Easy to make 2 ingredient homemade Coconut milk is Vegan, Gluten free, hardly takes few minutes, turns out creamy, naturally sweet, and the perfect dairy-free alternative to milk!
Servings 4 Cups
Ingredients
- 1 - Coconut Brown chopped
- 4 -5 cups water
Instructions
To make 1st extract of coconut milk
- Take a brown coconut, hammer it from all sides with light hands, this will help in taking out the flesh easily.
- Crack it open, extract coconut water and remove flesh with the help of knife. Chop it in small pieces.
- Take all the chopped coconut in a medium size blender jar. Pulse it till it's ground to fine pieces.
- Now add 1 cup water and blend on high speed till the coconut is ground well. If required add more water.
- Strain through a fine sieve or use muslin/cheese cloth and collect the first extract in a bowl. This is your first extract or thick coocnut milk.
For 2nd extract
- Transfer all the coconut leftover back into the blender.
- Add 1cup water and blend again.
- Strain and collect this coconut milk in separate bowl.
- This is your second extract or thin coocnut milk.
For 3rd extract
- Put back the leftover coconut again in the blender.
- Add 1 cup water and blend again. Sieve, this is 3rd extract and thinnest coconut milk. Mix this with 2nd extract.
- So here's your fresh coconut milk ready. Use it fresh for baking, making desserts or for making curries. If not, refrigerate it for later use.
- It stays good in the refrigerator up to 4 days.
Notes
The leftover coconut residue after making coconut milk, can be roasted in a pan or in an oven.
Once cooled, ground it fine like flour. This coconut flour can be added while making mithai, cookies cakes and breads.