Lait de coco maison (Printable Version)

Préparation onctueuse à base de noix de coco râpée et d'eau chaude, idéale pour cuisine et pâtisserie.

# What You Need:

01 - 7 ounces unsweetened shredded coconut

02 - 4 cups hot water (not boiling)

01 - Place shredded coconut in blender. Add hot water and blend on high speed for 2-3 minutes until mixture is homogeneous and creamy.

02 - Pour mixture through cheesecloth or clean kitchen towel over large bowl. Squeeze firmly to extract all liquid from pulp.

03 - Transfer coconut milk to clean bottle using funnel. Refrigerate up to 4 days. Shake well before each use.

01 -

The difference between homemade and storebought coconut milk is honestly shocking in the best way possible
It costs a fraction of the price and you control exactly what goes into it
Once you taste the fresh version, you'll wonder why you ever settled for canned

02 -

The leftover coconut pulp isn't waste, dry it out and use it in baked goods or sprinkled over oatmeal
Your milk will naturally separate in the fridge, this is completely normal and just means it's the real deal

03 -

Don't throw away that squeezed coconut pulp, spread it on a baking sheet and toast at low heat until crispy, then store it for adding to granola or yogurt
If your coconut milk tastes too watery, blend in another handful of coconut flakes and strain again