How to make coconut milk – recipe with shredded coconut

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You can make heavenly creamy coconut milk quickly and easily from shredded coconut and water at home. It contains no additives, is healthy and tastes delicious. It is ideal for cooking and baking in particular. You can find a detailed coconut milk recipe with the exact quantities and step-by-step instructions below.

How to make coconut milk

How to make canned and carton coconut milk

With my recipe, which you can find at the end of this article, you can make both canned and carton coconut milk at home.

Canned coconut milk has a higher fat content and a creamy consistency. You can buy it in a can in grocery stores. Canned coconut milk is mainly used for baking, cooking and desserts.

Carton coconut milk is a plant-based alternative to cow’s milk. Just like the almond milk, oat milk or soy milk, you can use it for muesli, coffee or to drink on its own. Carton coconut milk is thinner as it has a high water content. It is sold in stores in a carton.

For canned coconut milk, you don’t need as much water for a certain amount of shredded coconut. This makes it creamy and thick. I used 650 milliliters of water for 200 grams of shredded coconut. If you like your coconut milk even creamier, use less water. For a thinner consistency, use a little more water.

If you want to make carton coconut milk at home, use about one liter of water for 200 grams of shredded coconut. You can also dilute it with more water after straining to the desired consistency.

Coconut milk from shredded coconut

Homemade instead of bought

Canned coconut milk from the supermarket often contains additives, such as emulsifiers, which have no place in food. Flavourings, stabilizers or even sugar are also usually added to carton coconut milk.

Homemade coconut milk, on the other hand, consists only of coconut and water. Depending on your taste, you can add vanilla and a few dates, some maple syrup or agave syrup to sweeten it.

When you make coconut milk at home, you not only determine the ingredients, but also the consistency. Simply adjust the amount of water as required.

Creamy plant milk

Use fresh coconut

Instead of shredded coconut, you can also make the plant-based milk from fresh coconut. To do this, take raw coconut meat, cut it into smaller pieces and weigh it. Then add as much water as you have coconut meat. You can also use more water for a thinner consistency.

Place the coconut meat pieces and water in a blender and mix until smooth. Then strain the plant-based milk and squeeze out the coconut mixture.

Coconut milk made from coconut tastes fresher than coconut milk made from shredded coconut. However, you need a really good coconut for this, whose nut meat is not spoiled, which is difficult to find in grocery stores.

You can spread the pressed residue evenly on a baking tray and leave to dry. This will give you homemade shredded coconut. You can use it to make the cherry muffins with coconut, the Anzac Biscuits or the coconut cookies, among other things.

Recipes with coconut milk

You can use the homemade coconut milk to cook delicious soups and main dishes. Try the coconut pumpkin soup, the pumpkin lentil soup or the vegan cauliflower curry with it.

The plant-based milk is also ideal for baking. Use it for the coconut cake recipe and the coconut cookies with chocolate recipe, for example.

You can also conjure up delicious desserts with the homemade coconut milk. Have you already discovered my mango sorbet with basil or my vegan Bird’s milk cake with it?

Plant-based milk for cooking and baking

The homemade coconut milk is

  • creamy,
  • smooth,
  • mild,
  • very tasty,
  • aromatic,
  • healthy,
  • vegan,
  • quick and easy to prepare with two ingredients,
  • ideal for cooking, baking and desserts,
  • also possible as plant-based milk alternative.

How to make coconut milk: tips and tricks

  • The more shredded coconut and less water you use, the creamier your plant-based milk will be.
  • You can find delicious recipes with coconut milk at the top of this article.
  • Use around one liter of water for 200 grams of shredded coconut to make a carton coconut milk that is ideal as a plant-based milk alternative for muesli, coffee and drinking on its own.
  • Store the homemade coconut milk in the fridge for up to 3 – 4 days.
  • You can add the leftover press residue to your muesli or smoothie, make energy balls or use it for baking.

Have you made coconut milk using this recipe? I look forward to your results, your star rating and your comment below on how it turned out and how it tasted.

Try these other recipes for homemade plant-based milk:

How to make coconut milk

Coconut milk

You can make heavenly creamy coconut milk quickly and easily from shredded coconut and water at home with this recipe. It contains no additives, is healthy and tastes delicious. The coconut milk is ideal for cooking and baking in particular.
Cook Time 10 minutes
Soak time 30 minutes
Course Drinks
Servings 600 ml

Equipment

  • cheese cloth

Ingredients
  

  • 200 g shredded coconut
  • 650 ml water

Instructions
 

  • Put shredded coconut in a bowl.
  • Boil water and pour over the shredded coconut.
  • Leave the shredded coconut in the water for approx. 30 minutes until it has cooled down a little.
  • Place the shredded coconut with the water in a blender and mix to a homogeneous mass.
  • Pour the coconut mixture through a cheese cloth, collecting the coconut milk in a clean container, and squeeze the coconut mixture in the cheese cloth thoroughly.
  • Pour the coconut milk into a sealable glass bottle, leave to cool completely and store in the fridge.
  • As coconut fat will settle on the top after a while, shake the bottle of coconut milk vigorously before each use.

Notes

  • The more shredded coconut and less water you use, the creamier your plant-based milk will be.
  • You can find delicious recipes with coconut milk at the top of this article.
  • Use around one liter of water for 200 grams of shredded coconut to make a carton coconut milk that is ideal as a plant-based milk alternative for muesli, coffee and drinking on its own.
  • Store the homemade coconut milk in the fridge for up to 3 - 4 days.
  • You can add the leftover press residue to your muesli or smoothie, make energy balls or use it for baking.
  • See the detailed tips and tricks for making the coconut milk at the top of the article.

If you are using Pinterest, you can pin the following picture:

Pin How to make coconut milk

 

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