Homemade Coconut Milk
It's easy to make your own!
Since most people do not live in tropical places with have access to fresh coconuts, the best way to make fresh coconut milk is from a high quality organic dried coconut that is not treated with sulfites, other preservatives, or anti-separating agents.

To make 1 cup of coconut milk, I use 3/4 cup of coconuts, and 3/4 cup of water, and blend in NutriBullet, or other blender, for 20-30 seconds, until flakes are chopped to a fine grit.

You can use this coconut milk in most baked recipes. However, if you prefer to strain out the grit, you can pour the milk through a fine mesh colander to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.

Homemade Coconut Paste
In a similar way as you can make coconut milk from flakes, you can also make a coconut paste from flakes!

Pulse the shredded coconut or coconut flakes in the blender or food processor. At first, it will be powdered, then it will start to stick to itself and become smooth like almond butter. When it starts to get thick, add 2 TBSP of melted coconut oil and keep blending until smooth. Add sweetener, if desired, and mix until smooth.

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