- 2 cups pure desiccated coconut (make sure it has not additives or other ingredients)
- 4 cups of freshly boiled filtered water
- a good blender.
Pour the desiccated coconut and hot water into your blender (if your blender has a plastic jug do this step in a stainless steel or glass bowl).
Let it sit for at least 2 hours, allowing the coconut to soften and the water to cool.
Then whizz in blender on high speed for 30–60 seconds (Thermomix: speed 9 for 30 seconds).
Strain milk into a wide mouth jug, using a nut milk bag or a few layers of muslin cloth. (Do not throw out the pulp. See below.)
Use the milk in curries, smoothies, porridges, soups – or make yoghurt!
The milk should keep for 3–4 days in the fridge. I tend to freeze it in portions to use in my curries.
A note about homemade coconut milk: because there are no emulsifiers or thickening agents – such as gums, carrageenan – homemade coconut milk is generally thinner than your canned variety and will separate on standing (the coconut milk fat will float on top). Just give it a good shake before you use.