Coconut Milk or Coconut Cream

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Check out Meredith Baird's easy recipe for coconut milk
You'll never have to buy coconut milk again.
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Fresh coconut milk lasts up to five days in the refrigerator and can last up to a week if sweetened with honey.

When making this recipe, adjust the ratio of water to coconut according to desired consistency. The less water you use, the thicker and more cream-like the milk will be.

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Coconut Milk or Coconut Cream

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe

Ingredients

  • 2 cups shredded coconut (dried or fresh)
  • or 1 cup young coconut meat
  • 4 cups water (more or less*)
  • Pinch of sea salt
  • Scrapings from ½ vanilla bean or 1 teaspoon vanilla extract (optional)
  • 1 tablespoon coconut nectar or coconut honey 
or 2 dates (optional)
  • 1 tablespoon lecithin (optional, to prevent separation)

Directions

  1. Blend all ingredients until smooth.
  2. Run through a fine mesh strainer to remove solids.
Note:
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Fresh coconut milk lasts up to five days in the refrigerator and can last up to a week if sweetened with honey.

When making this recipe, adjust the ratio of water to coconut according to desired consistency. The less water you use, the thicker and more cream-like the milk will be.

0 Shares