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Coconut Milk Recipe





This is part two of my coconut milk recipe pages. You can find the first page, how to make coconut milk, here.



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Ingredients


2 cups unsweetened coconut flakes

4 cups filtered water

1-2 teaspoons vanilla extract (optional--leave unflavored for savory recipes like curry)

A sweetener, to taste, such as:

Raw Honey (perfect for the GAPS diet, a crossover on THM) 

or

Stevia (keeps the recipe an “S” on THM) (also optional--leave unflavored for savory recipes like curry)


How to Make Coconut Milk: Directions


  1. Measure a little over 4 cups of filtered water.
  2. Pour it into a pan, and heat it till it is very hot, but not boiling.
  3. As the water is warming, measure out 2 cups of unsweetened, flaked coconut. 
  4. Add the warm water and flaked coconut to the blender.
  5. Blend well, for a few minutes, on high. 
  6. When the mixture is thoroughly blended, pour the liquid through a strainer, to remove the fiber. You may want to add a layer of cheesecloth or an un-bleached coffee filter inside the strainer, to remove even more of the fiber. With our Vitamix, I do not find this extra step to be necessary. (And my children prefer to leave the fiber in, and blend it longer. I like it best strained.)
  7. Pour the strained liquid back in your blender, and add vanilla and sweetener to taste.
  8. Once you are happy with the taste and consistency, you are ready to use your coconut milk!
  9. Unless you cleaned your kitchen tools as you went, remember to wash them. It is much easier to do it right away. But I’m sure *you* don’t need a reminder like this!

This will last a few days in the refrigerator. If you want it to last longer, consider using an ice cube tray to freeze it. The cubes defrost faster than if stored in a larger container, and would be great in smoothies, too!



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