We make a big batch of homemade coconut butter and use that to make coconut milk for the next few months- very creamy, very easy and zero gums/additives/weird ingredients! 1. I find that find mesh sieves are not fine enough for nut milks, so I recommend using either a non-fizzy dishcloth or a nut milk bag. The premade comes in half a gallon, which has 8 cups, so each cup (8oz) is $0.50. Food is the best. Soak shredded coconut in hot (not quite boiling) water for about 10 minutes. Serving: 1/2 cup per serving. If you want to make a flavored option simply add the coconut milk … Add water to each bowl. Voila! Ingredients. Yield: just shy of 4 cups coconut milk. 4 cups of coconut flakes 3 cups of water pinch of unrefined salt; Pulao made in it will obviously taste heavenly. The coconut creamer at my local health food store had several ingredients in it that I wasn’t too fond of, so I make my own instead. Coconut milk and coconut cream are of course both made using the same ingredients (coconut meat and water) – but with slightly different processes. 2 cups (~160 g) shredded unsweetened coconut; 3-4 cups (720-960 ml) water (use less water for thicker, creamier milk! My go to’s are: Savoy Coconut Cream , Aroy-D Coconut Milk , 365 Whole Foods Full Fat Coconut Milk, and Nature’s Charm Coconut Whipping Cream (in a can) . Soak, blend, squeeze, let me show you how to make coconut milk, in your (almost) sleep! Coconut milk brands vary, but I’ve had success making whipped cream with Whole Foods 365 Everyday Value Organic Coconut Milk and Thai Kitchen Coconut Milk… www.integrativenutritionaltherapies.com/make-creamy-coconut-milk-kefir « How to make Cashew Milk (creamy and frothy), Baked Falafel Recipe (crispy perfection) ». Blend for 1-3 minutes, stopping to stir and scrape down the sides as needed. When I opened the can (use regular, not light coconut milk), the top third of the can was a thick layer of white coconut "cream," while the bottom of the can was a watery liquid. The ratio for coconut milk from coconut butter is: 1/3 cup of coconut butter and 2 cups of water. If you want to make a flavored option simply add the coconut milk back to the bender with desired sweetener/flavors and blend for about 15 seconds. Pour into nut milk bag over a large bowl and squeeze/strain the milk out. The CNS Path: Exam Study Tips, Internships, Licensing, Getting a Job. Or, for a smaller batch, use 1 cup water to 3/4 cup shredded coconut. Strain through dishcloth or nut milk bag into a large bowl. Or, for a smaller batch, use 1 cup water to 3/4 cup shredded coconut. Coconut cream can be further processed into coconut oil or pressed again to make coconut milk. Pour into nut milk bag over a large bowl and squeeze/strain the milk out. Add coconut and water to high speed blender and blend for about 30-60 seconds. I like to make my own coconut milk for several reasons:-you can make the milk more or less thick and rich by adjusting the amount of water-you can use organic coconut – the leftover pulp, once dried (i put mine in a dehydrator or in the oven a low temp) and grinded in a coffee mill of blender, is actually coconut flour! *Using coconut cream yields more coconut whipped cream than using full fat coconut milk, because it contains more cream and less liquid. This shelf-stable milk will easily become a pantry staple that can be used to give rice flavor, give soup a creamy texture, and most importantly, make vegan, dairy-free ice cream (otherwise known as nice cream). Compared to cow’s milk and non-dairy milks like almond and soy, coconut milk tastes sweet, nutty, and rich. Stop as soon as you reach the water at the bottom … https://www.thespruceeats.com/recipes-for-coconut-milk-3891321 It’s surprisingly cheap & easy! As long as we can all agree on that, we'll get along just fine. Take shallow scoops, and stop as soon as you begin to see the clear coconut water. Coconut cream basically has a higher fat content and thicker, creamier texture like heavy cream – similar to dairy milk vs cream …