Coconut Milk (2 Versions)

Coconut milk is vegan, cholesterol free and great for Asian cooking, for baking or just for pouring it into coffee.

I have two versions for you: a richer milk that is similar to the full fat canned coconut milk from the store and a leaner one. Today I make the richer version. I will use the leaner milk in future baking recipes, so stay tuned!


Richer version:
1 cup desiccated coconut
2.5 cups water

Leaner version:
1 cup desiccated coconut
3 cups water

Instructions:
Fill the desiccated coconut and the water into a high speed blender. Blend for 4 minutes. Line a strainer with a cheesecloth or a fine laundry net. Fill in the milk, twist the cloth / bag and press out as much liquid as possible. This will take a couple of minutes. If you make more milk than you need right now, keep it in the fridge up to 3 days or just freeze it.