Coconut milk is a good source of medium chain fatty acids, which provide a ready source of energy to the body without putting a heavy strain on digestion. Coconut is particularly rich in the medium chain fatty acid called lauric acid, which has important antifungal and antimicrobial properties.
This recipe for coconut milk yields approximately 500ml (1 pint) of oat milk.
1 cup shredded fresh coconut or dessicated coconut
2 cups hot filtered water
Other equipment: Blender, sieve and a nut milk bag or any cloth with a fine mesh (cheese cloth, muslin cloth etc)
- Pour the hot water over the coconut and soak until the temperature cools down. Adding hot water encourages more of the medium chain fatty acids to be released from the coconut
- Put the soaked coconut into a blender.
- Blend the mixture until the liquid has a milk-like colour
- If you are using a cloth to strain the milk then line a sieve with the cloth and place the sieve on a suitable sized bowl. Pour the blended coconut mixture through the lined sieve to remove the coconut bits. Gather the cloth around the sieved coconut bits and squeeze to release further milk into the bowl. Alternatively if you are using a nut milk bag, place the nut bag inside a bowl and pour the blended coconut mixture into the bag. Squeeze the bag so that the milk falls into the bowl.
- Taste the milk and if you need to thin it down further then add some additional water until it reaches the right consistency for your palate.
Coconut milk may be used in cooking or drunk on its own. it is best to warm it before adding to hot drinks. Coconut milk may be kept in the refrigerator for around 4-5 days but will be need to be re-mixed before using as it separates on standing.
Don't throw away the sieved coconut bits they may be added to pancakes, muffins, smoothies, granolas, or burgers.