Coconut milk is so easy to make. A lot of the commercial brands come in BPA lined tins and have preservatives and stabilisers we simply could do without. It literally takes 5 minutes to make your own.
In our climate it stores well for about 1- 2 days in the fridge and 2-3 months in the freezer. We often freeze it into ice cubes so we can easily add it to smoothies, curries and soups.
Ingredients:
Ingredients
4 cups filtered water
1.5 cups unsweetened coconut flakes. (top tip: head to Tekka wet market- where you can get the flesh from the fresh coconut)
Method:
1. Heat the water until it is warm, not boiling.
2. Add the coconut flakes and water and blend on high speed for several minutes. Let it rest for 2 minutes and blend again.
3. Pour the mixture through a cheesecloth or a tea strainer to separate the remaining fibre. (If you don’t mind the texture sometimes we skip this skip- it works great in smoothies but is noticeable in curries and smooth soups)
4. Use straight away or store in the fridge for 1-2 days, you can also freeze into ice cubes ready for smoothies and soups.
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