Mar 15, 2014, Updated Mar 10, 2024 Coconut milk is one tinned cupboard staple that I reach for regularly. Now, I will never buy it again. I’ve homemade coconut milk with both shredded and ribboned coconut. I found the ribboned to be more flavourful (but it might have been because it was organic, and the shredded wasn’t). Desiccated coconut (the super finely grated coconut) is too dry. Whichever you use, make sure it’s fresh – don’t try this with an opened bag you have kicking around your pantry from those 7-layer bars you made that time who knows when. I discovered the absolute best flavour results by starting with boiling water poured over the coconut and letting it infuse for an hour. But it’s optional. It still tasted great with cold water and no soak. If you plan to use the milk as a milk-alternative beverage (like in smoothies, Masala Chai or Chai coffee) you may choose to strain it. However I did, just to see the difference, and I found it totally unnecessary for something like a curry or a soup. The pulp is fine enough that you would never notice it, and it boosts the fibre. That said, I used my (brand new, yay!) Vitamix – a not-so-brawny blender would probably yield less smooth results. The decision to strain or not is yours! Use your homemade coconut milk to make Coconut Curried Lentils, Coconut Curry Chicken, One Pot Creamy Pasta and Greens, Red Curry Chicken, Thai Sweet Potato Soup or Coconut Curried Yam & Chickpea Soup! Other DIY versions of packaged foods:
How to can tomatoes Pickled Carrots Pickled Onion Chia Seed Jam How to Make Chutney Homemade Chili Seasoning Homemade Taco Seasoning How to Make Coconut Milk from Dried Coconut
