Coconut Milk
Fast recipe using canned coconut cream, sans the gums, to avoid the gut irritants found in the store bought versions.
Equipment
- 1 1/2 gallon glass mason jar
- 1 small food processor blender works as well but will reap less frothy results
- 1 spatula
- 1 mason jar lid
Ingredients
- 1 13.5 ounce coconut cream no xanthan or gaur gum is preferred
- aprox 50 ounces filtered water
Instructions
- Assemble the equipment and ingredients on a clear counter near and electrical outlet, to operate the food processor.
- With the food processor prepared, open the can coconut cream and spoon the total contents into the food processor.
- After the lid is secured on the food processor, run the processor until the coconut cream is appearing creamy and frothy in texture.
- Once complete, remove the lid and position the processor bowl over the half gallon mason jar to empty the contents, within, using a spatula.
- Fill the remaining space of the mason jar (approximately 48 ounces) to your preference with filtered water.
- Secure a lid on the jar and shake vigorously to agitate the water and the coconut.
- It's ready for use immediately or may be chilled to preference. Refrigerate any remaining portions and use within 5 days.
- Shake vigorously before each use. Just like any other plant based milk.
Notes
This recipe will produce a thinner coconut milk that is budget friendly. Should you desire milk that is creamier you may:
- reduce the amount of water added
- use 2 cans of coconut cream per half gallon