Coconut Milk

• Homemade coconut milk is a great way to avoid the additives often found in commercial coconut milk.
• Coconut milk makes a nice soup garnish.
• This recipe was adapted from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett.
• This recipe makes about 2 cups coconut milk.

2½ cups just-boiled water
1½ cups dehydrated coconut flakes

• The Set Up: To get the most milk out of your coconut, make sure the water is as hot as possible -- set up your equipment and coconut in advance.
• Set up your blender and find the 2½ cup measuring line -- or use a liquid measuring cup.
• Place a large wire strainer on top of a large bowl. Line the strainer with two layers of cheesecloth.
• Measure 1½ cups dehydrated coconut flakes and set aside. Do not place coconut in blender.
• Bring the water to a boil and immediately pour 2½ cups boiling water into the blender. Be sure to add the boiling water to the blender before the coconut or the blender may jam up.
• Now, add the coconut. It will float on top of the water.
• Right away, cover the blender and puree the mixture for at least 2 minutes. 
• Pour the mixture into the lined strainer. Allow the coconut milk to drain into the bowl.
• After it cools, gather the cheesecloth around the coconut, and twist the cheesecloth to extract more of the milk.
• This recipe makes about 2 cups coconut milk, which can be used right away or stored in the fridge for 3-4 days. If it separates, give it a stir or a shake.
• The leftover coconut pulp can be used in other recipes or made into coconut flour.