being perfectly smooth, we just want it well blended. So many of you enjoyed learning how to make the. Of course, you can add sweeteners like honey or dates or stevia and flavors like vanilla to your own, but YOU get to control how much and again, you still dont have the additives of commercially produced coconut milk that make it shelf stable for. Flavors can also be added (pumpkin spice in the fall anyone?!). Its a great gluten-free, wheat-free alternative to flour in baking though it is expensive If you make your own coconut milk, its so easy to go one step further and convert the pulp to flour that would have been tossed anyway. Youll be able to tell if its ready by touching. Ill talk about how to keep your hands safe in a second.
I just went out the regular grocery store and bought a package of unsweetened (organic if you can) shredded coconut this is the kind I bought. The first option is best if youre on a raw food diet, but takes more preparation. I believe the answer is similar to the almond milk. Ingredients and Equipment, the pulp left over from making the coconut milk above. But if you can make your own, you lose all the additives that you may not want to consume.
The second option is quick, but you have to be careful when squeezing the moisture out as it may burn your hands. Do you feel any moisture? You can boil the water and immediately blend it up to make your milk. Once coconut and water is blended, pour in to nut milk bag or over cheese cloth (Ive heard a clean dish towel will work too, havent tried it though). Its really as easy as putting the coconut and water in a blender and blending on high for 3-5 minutes until you get a creamy consistency like above.