homemade coconut milk :: 2 ways

We try to limit our use of canned products as much as possible. Although you can find coconut milk that is BPA free, many brands have additional ingredients such as guar gum. A brand of packaged coconut milk that many people prefer is Aroy-D, as the only ingredients in it are coconuts and water and the tetra-pak is BPA free. I still think the healthiest option is to make it yourself!

I usually go with option 2 because it is super easy, but my dad brought over some fresh coconuts and drained the coconut water for me to drink. Which, by the way, was so delicious and necessary (breastfeeding makes you so thirsty!). We decided to make coconut milk from the left over meat.

Option 1 :: Coconut milk from fresh coconut   

Ingredients
Meat from 1 coconut – shell removed
2 cups of boiling water

1. Place coconut meat (I left the skin on) in a food processor and grind as small as possible
2. Place chopped up coconut meat and boiling water in food processor and blend for 45 seconds
3. Line a strainer with 2 layers of cheesecloth. Pour the contents of the blender through the strainer and into a large bowl
4. Pull the edges of the cheesecloth together and squeeze the remainder of the coconut milk out
5. Refrigerate the coconut milk and use within 1-2 days

Option 2 :: Coconut milk from dessicated coconut

8 ounces package of finely shredded coconut
3 cups of boiling water

1. Place coconut and boiling water in blender for about 45 seconds
2. Line a strainer with 2 layers of cheesecloth
3. Pour the contents of the blender through the strainer and into a large bowl
4. Pull the edges of the cheesecloth together and squeeze the remainder of the coconut milk out
5. Refrigerate the coconut milk and use within 1-2 days