Coconut Milk
Ingredients
1 cup Coconut Chips, dried
2 cups Filtered Water
Directions
1. Heat water to a boil
2. Put coconut chips in a blender
3. Pour hot water over the chips
4. Let it cool (IMPORTANT: Do not blend while hot. It will build pressure and explode.)
5. Blend on high for 2 minutes, or until you get a creamy, thick coconut milk
6. Pour through a mesh strainer into a mason jar or other container
7. Put in refrigerator
8. Let settle and chill
9. You can either lightly pour off the top to minimize fiber (leave fiber in if you’re planning on using in soups, curries, stroganoff, or other food) or follow instructions below to remove all of the fiber
10. Line a strainer or colander with cheesecloth
11. Pour the coconut milk through the lined strainer into a bowl (This will remove any larger remaining coconut meat)
12. When you’re done pouring the coconut milk through the strainer, ball up the cheesecloth and give it a good squeeze to press the remaining liquid through
13. Transfer your coconut milk from the bowl back into a mason jar or other container
Use the homemade coconut milk immediately, or keep in the refrigerator for up to four days.