How to make homemade Coconut Milk

This homemade Coconut Milk will yield approximately 2 cups of a delicious and healthy drink. For more interesting and unusual all natural recipes (such as Tomato Ice Cream; how to make Boursin Cheese, Liptauer cheese, cream cheese, yougurt cheese; spice blends–cajun, Louisana, Herbal; ideas on how to use herbs; Mocktails; how to make Mustard–Dijon, English, White Wine, Spicy German; Soymilk, etc) go to blog)

1 ½ cups grated coconut (fresh that you grate yourself, or you can use unsweetened store-bought)

3 cups water

1. Place the water and the grated coconut into a blender, and blend on high speed for approximately 1 minute or until it is smooth. (If you have a smaller blender, you can do this in two batches).

2. Strain the resulting mixture through a sieve carefully, pressing the coconut pulp with the back of a spoon to extract more of the coconut milk.

3. Strain once again to remove fine bits of any remaining coconut pieces.

4. Keep refrigerated until serving. You can use the left-over coconut pulp in your baking or cooking. It is delicious added to curries, cookies, cakes, and even a little in an icing is flavourful.

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