Lait de coco maison (Printable)
Un lait crémeux et végétalien prêt en 10 minutes pour tous vos plats.
# What You Need:
→ Main Ingredients
01 - 7 oz unsweetened shredded coconut
02 - 4 cups hot water (not boiling)
# How To Make It:
01 - Place the shredded coconut in a blender container. Add the hot water carefully.
02 - Blend on maximum speed for 2-3 minutes until the mixture becomes homogeneous and creamy.
03 - Line a large bowl with a clean cheesecloth or nut milk bag. Pour the blended mixture through and squeeze firmly to extract all the liquid.
04 - Use a funnel to transfer the coconut milk into a clean glass bottle. Seal tightly.
05 - Refrigerate for up to 4 days. Shake well before each use as natural separation occurs.
# Expert Suggestions:
01 -
- Fresh homemade coconut milk puts expensive cartons to shame and costs pennies to make
- Nothing beats watching someone taste the difference and ask what your secret is
02 -
- Room temperature coconut blends better than cold coconut which resists releasing its natural oils
- The leftover pulp can be dried in the oven at low temperature and used for baking or added to granola
03 -
- Double the batch and freeze half in ice cube trays for portion ready coconut milk anytime
- Add a pinch of sea salt to enhance the natural coconut flavor