Coconut milk, delicious, creamy and thick, that’s how I like it… with a hit of sweetness.
It’s been a while since I bought coconut or almond milk. I like to make my own and the way I like it. It’s not only cheaper but it’s made fresh and it taste better.
Normally I buy peeled coconut which I have to open on the top and scoop out the white soft part. I keep the coconut water for smoothies or soups.
It’s pretty hard work to open it but it’s really worth it.
Most recipes for homemade coconut milk call for:
3 cups of water
1 coconut (the white soft part)
Of course, this way the milk is less thick and you get more for your buck.
I normally use only:
2 cups water, filtered,
1 Tbsp agave nectar
This way I get more thick milk (if I don’t strain it, it’s even thicker).
The white part after it’s scooped out needs to be washed.
Then blend everything together, add whatever sweetener you use and blend a little more.
Enjoy or store in the fridge for further use.
It stays fresh for up to 4 days in the fridge.
All the recipes I found online say that you need to strain it after blending. I do not do that and I LOVE IT that way. It’s really thick and creamy. Yumm!!!
I think that if you have Blendtec, Ninja or Vitamix kind of blender it does pretty good job in blending and you don’t need to strain it but it’s only my opinion.
I can drink it just as it is without anything else.
Have a wonderful Monday and stay thirsty, my friends 🙂