Making coconut milk at home is a nice way to make it just how you want it, as far as consistency/thickness, and also gives you the piece of mind knowing that there aren't any added preservatives or emulsifiers. Here is a recipe I use a lot:
3 cups filtered water
1 cup of unsweetened and organic shredded or shaved coconut chips
1. In a blender, soak coconut with the filtered water for at least 2 hours
2. Blend for 2 - 3 minutes, starting on low and increasing to med/high
3. Strain into a 4 cup measuring cup (or bowl) by pressing through a nut milk bag (at Whole Foods or Amazon), or through cheesecloth
4. Store in a glass jar in the fridge (stores for around 3 days)
5. Optional additions: vanilla, cinnamon, turmeric, cardamom, and/or for added sweetness, a ground Medjool date or two
- I usually get the coconut from the bulk bins
- You can adjust the amount of water depending on how thick you want the milk
- Once the milk is placed in the fridge, a hard layer of coconut can form on the top. You can break it up in the milk, or remove it altogether.
- You can make your own coconut flour with the leftover ground coconut, by spreading it out on some parchment paper and drying in a dehydrator, or placing on a baking sheet and drying at low temp in the oven, and then processing in a food processor until the consistency of coconut flour.