1 c. shredded unsweetened coconut
2 c. filtered water
First, heat the water. It does not need to be boiling, it just needs to be hot. Put the coconut and hot water in a food processor or blender.
Blend it until the coconut is completely pureed and it's all combined. It took about 10 minutes in my little food processor. Pour the coconut milk in a glass jar. That's it!
This batch makes about 20 ounces of coconut milk. Keep it in the refrigerator for up to 5 days. Because there are no stabilizers, the fat will rise to the top. Just give the jar a shake before you use it.
Alternatively, you can use the coconut butter mentioned at the beginning of the post to make coconut milk. Because they coconut is already concentrated, you use less. I use about 1 tablespoon of coconut butter to 3 cups of water to make coconut milk. Blender together and follow the rest of the steps as outlined above.
This jar of homemade coconut milk cost me 62¢ to make!
If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.