Homemade Coconut Milk and Leftover Coconut Pulp
By
I recently got a knock-out deal on some shredded coconut. And it was so cheap that I couldn’t help but to stop buying coconut milk and start making my own, since I make a daily smoothie anyway. If I’m going to have to clean the blender, I might as well make good use of it and save money at the same time.
So every morning I make coconut milk, if it is needed for the day. Then I return the coconut pulp to the blender and make a big batch of smoothie. I pour the smoothie into our popsicle molds and then pour the rest into cups. We drink the cups and eat the popsicles later in the day. No waste and all of the coconut gets used.
If I’m not making a smoothie that day, I just press it flat into a container and pop the coconut pulp into the freezer. When I do need to make a smoothie, I take it out and break the frozen sheet of coconut pulp up into pieces and put it in the blender.
You don’t have to have a vitamix to use this recipe. I make my coconut milk in a regular blender with good results.
1 cup shredded coconut
1 3/4 cups boiling water
Clean, lint-free kitchen towel
Sieve
Bowl
Spread your towel across the top of your sieve, set the sieve into the bowl and set aside.
Place the coconut into your blender and add 1 cup of boiling water. Cover and blend on high for 5 minutes. Pour into the towel-covered bowl and allow to cool slightly. Pick up the towel to form a bundle around the coconut pulp and twist the top of the bundle, squeezing out all of the liquid into the bowl.
Return the pulp to the blender and spread the towel back over top of the sieve. Add the remaining 3/4 cups boiling water to the blender and blend again for 5 minutes. Again, place the pulp into the towel and squeeze the liquid out into the bowl.
Add any remaining pulp to your next smoothie.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
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I think you could dry it out and make it into coconut flour too.
That’s a good idea, Petra. I’ll have to try that.
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If I do this recipe, will I have a lote of coconut fat/cream ? I use it a lot to make mousses and usely I put my coconut milk can in the fridge before so I can collect all the fat.
Thanks
Martine, it can create a lot, depending on the volume of water you use and how powerful your blender is. The better the blender, the more fat you get.
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