I use a lot of coconut products: oil, cream, butter, shredded, water. All add great additions to any dish whether sweet, savory or spicy, but none reign quite as supreme in my book as coconut milk. I use it a fair amount. It is rich, creamy, and has a very similar mouthfeel to cow’s milk. I use it for coffee, smoothies, and even sauces. It is a staple in my kitchen.
Although, it can be found in most markets, I like making my own so I can control the ingredients. It is relatively quick to make (less than ten minutes from start to finish), and tastes better than store bought. Plus, homemade means I can add any flavorings I want, and omit any yucky stuff I don’t want (like oils, gums, sugars, and stabilizers).
Below are recipes for a standard, plain coconut milk which goes with just about anything from sweet to savory; chocolate milk – perfect addition to coffee (instant mochas!), smoothies, or just on its own in a glass; and a spiced coconut milk that pairs well with black tea, as a base for spiced hot chocolate, or heated up as a soothing nightcap. Can’t go wrong with any of them. All are unsweetened, but sweetener of choice can be added if desired.
Ingredients
Plain Coconut Milk
1 cup unsweetened coconut (flakes or chips): high in saturated fats for satiety;
1 ¾ cups water;
pinch of natural Salt: rich in various minerals
Chocolate Coconut Milk
1 cup unsweetened coconut (flakes or chips): high in saturated fats for satiety;
1 ¾ cups water;
2 tsp. raw cacao: high in antioxidants to combat oxidation;
pinch of natural Salt: rich in various minerals
Spiced Coconut Milk
1 cup unsweetened coconut (flakes or chips): high in saturated fats for satiety;
1 ¾ cups water;
½ tsp. turmeric: contains curcumin which is anti-inflammatory;
½ tsp. ground ginger: gingerol, an active compound in ginger can ward off bacteria;
½ tsp. ground cinnamon: has antimicrobial properties;
pinch of natural Salt: rich in various minerals
Directions (for all three varieties)
Bring water to a simmer. Water should be hot, but not boiling. Place coconut in a high-speed blender.
Pour water over coconut and let sit for 2-5 minutes. Add salt and all additional flavorings (if using).
Place lid on blender and blend for 1-2 minutes (tilt lid or remove cover to let heat escape), or until a smooth consistency is reached. Strain through a nut bag or fine mesh cheesecloth into a medium-sized bowl or jar, making sure to squeeze as much milk out as possible (caution: milk will be hot). Store coconut milk in a lidded bottle or jar in the refrigerator. Once refrigerated the coconut milk will separate. Just shake before serving to combine. Will keep for 3-5 days.
