a dairy-free, creamy milk
This coconut milk is a great substitute if you’d like to use something lighter than nut milk or if you an aversion to nuts. In India, coconut is referred to as ‘kalpa vriksha’ which is Sanskrit for ‘the tree that supplies all that is needed to live’. It will be no surprise then to hear that coconut is thought by many all over the world to boost hydration and to build a healthy body.
PRO CHEF TIPS:
This milk will keep in the refrigerator for 2 - 3 days. It will separate so be sure to give the bottle a shake to mix it before use.
The leftover pulp can be dehydrated and used as coconut flour.
90g (2 cups) raw coconut flakes
750 ml (3 cups) water
Soak the shredded coconut in the measured water for 2 hours. Once soaked, do not strain but blend the mixture for a minute until you have a smooth emulsion. Pass the emulsion through a straining bag or a sieve lined with a fine meshed cloth. You are aiming to collect a smooth white emulsion which is the coconut milk. Refrigerate until needed