Coconut Milk
Sometimes a grocery store has a sale on fresh coconuts where you can purchase four coconuts for the price of 1
Ingredients
- 10 oz (285 g) fresh coconut flesh (from 1
- 4 cup (950 ml) water
- 0.3 cup (25 g) unflavored MCT oil powder (optional)
- 1½ teaspoons vanilla extract (optional)
Instructions
- 1
Place the coconut and water in a blender or food processor. Blend or pulse on high for 1 to 2 minutes, until the coconut pieces are completely pulverized. To strain the milk, set a fine-mesh strainer in or drape a piece of cheesecloth over a bowl that holds at least 48 ounces (1.4 L). Slowly pour the coconut mixture through the strainer or cheesecloth, allowing the milk to drip into the bowl. If you’re using a strainer, press on the pulverized coconut flesh with a spoon to release the excess liquid. If you’re using cheesecloth, pick up the sides of the cloth and wring out the excess liquid. If you do not wish to include the optional add-ins, skip to Step 4. If using the optional add-ins, pour the strained coconut milk back into the blender or food processor, then add the MCT oil powder and/or vanilla and blend or pulse on low for 10 seconds, just until incorporated. Transfer the milk to a 1-quart (950-ml) airtight container.