I’m always amazed at how simple some things are to make at home…so often I think it’s just easier or quicker to buy them in the grocery store or better yet order on-line for front porch delivery (no driving or crowd fighting necessary!). Since beginning my Whole 30 Challenge on October 3 I’ve been dairy-free (which has been surprisingly easy!) and have started using coconut milk in my morning coffee. At first I tried the canned coconut milk which I think would be great in hot coffee but I’m an iced coffee girl and well, it just wouldn’t mix in…it was hard and clumpy, yuck! Next, I tried the So Delicious Unsweetened Coconut Milk in the carton, this was better and worked great while I was traveling…
I returned home yesterday from two weeks of traveling. Needless to say, I was a bit tired and had absolutely no desire to stop at the grocery store on my way home from the airport! I was lucky enough to do a bit of “grocery shopping” in my mom’s fridge when I picked up the dog before heading home and thought I’d be set for a couple of days…I knew I had coffee in the freezer and was just sure I had a fresh carton of coconut milk…I was so tired when I got home I didn’t even think to check before unpacking and getting into my pajamas! Well, I’m sure you can guess what happened next…yep, no coconut milk. No way was I going to get dressed to go back out…
I have been making homemade almond milk for a while now and was sure I had seen recipes for homemade coconut milk…I did a quick search on the Tropical Traditions website and found a ridiculously easy recipe for homemade coconut milk using shredded coconut…problem solved. I whipped this up in the Vitamix this morning and can’t believe I ever bought the stuff in a carton!!!! I made two batches, one plain and one with vanilla, totally yummy!
Homemade Vanilla Coconut Milk
2 cups hot (not boiling) filtered water
1 cup organic unsweetened shredded coconut
1/2 Tbsp. organic vanilla (optional)
In a medium-size kettle, heat the water, but do not bring it to a boil. Pour hot water into a high-speed blender, add coconut on top of the water and then the vanilla. Let sit for 1-2 minutes before blending. Blend on high for 5-7 minutes. Line a colander with cheesecloth and place over a bowl or use a nut milk bag directly inside a glass mason jar. Pour the blended coconut mixture into the cheesecloth or nut milk bag and twist to extract the milk, letting the milk go into the bowl. Be careful, the milk will be hot so you may want to wear rubber gloves or let it sit to cool a bit. Pour milk into a glass mason jar and refrigerate for up to 4 days. Coconut milk will separate during storage so be sure to shake it up each time you use it…enjoy!
Makes about 2 cups.
This recipe is shared at: