Using only 2 ingredients, this makes a thick and creamy coconut milk. This is so much tastier than the bought ones and really easy to make.

You can make it using 2 methods – the heat method or the raw method. The heat method is the only method I use as I believe this is what makes it nice and creamy.

You can also make coconut cream very easily!

I have included all 3 recipes.

 

I buy my coconut milk in bulk – lol

 

 

 


 

Coconut Milk

Ingredients:

  • 200g natural coconut with no sulfur or preservatives added. (Check for 220!)
  • 1200 g filtered water

Heat Method:

  1. Place desiccated coconut in TM jug with the water.
  2. Cook for 7 min at 100 degrees on speed 4
  3. Slowly increase to speed 8 and blend for 2 minute at speed 8.
  4. Place a strainer over a large jug and pour the mixture carefully in allowing the milk to strain through.
  5. Use a spoon (or bowl) to press as much liquid as you can through (don’t be too fussy about it!)
  6. Discard the pulp (or save it to make coconut flour)
  7. Place the jug of milk in the fridge for 5 hours or overnight to allow the cream to thicken
  8. Scoop and bottle the cream.
  9. Pour the milk into bottles and refrigerate.

 


Raw Method:

 

  • Place coconut into TM bowl and mill 8 sec / speed 10.
  • Add water and mix 1 min / speed 10.
  • Scrape down and repeat as needed.
  • Strain as above.

 

Tips for milk:
  • You can use fresh coconut
  • You can use a straining cloth (I find it takes too much time though)
  • Don’t leave your coconut milk or cream out for more than one hour, as it will ferment pretty quickly and you’ll have to throw it out or use it to make kefir 😉
  • Use the leftover pulp to make coconut flour. Recipe here: http://www.mimfit.net/coconut-flour/http://www.mimfit.net/coconut-flour/

 


Coconut Cream

Ingredients:
  • 300g desiccated or shredded coconut
  • 800g water

 

Method:
  1. Place coconut into TM bowl and mill 20 sec on speed 9.
  2. Add water and soak 5 mins.
  3. Cook 1 min on speed 9.
  4. Strain milk through bag/cloth to remove pulp.
  5. Clean TM bowl.
  6. Add melted coconut oil (If not runny, melt for 2 min 37 on speed 2)
  7. Cook at 50 degrees for 5 minute on speed 4.
  8. Slowly drizzle oil into milk.
  9. Blend 30 sec on speed 8
  10. Place coconut cream into a bowl and chill in fridge for about 4 hours to set.
  11. Once set, blend until light and fluffy for 30 seconds on speed 6.
  12. Refrigerate.

 

Tips for Cream:
  • Add 1/4 tsp xantham gum or tapioca starch and blitz before drizzling oil in for a thicker cream.
  • Add sweetener or vanilla etc. before refrigerating if using as a dessert cream.

 

The coconut cream is a recipe from Quirky Cooking.

 

 

Straining the milk

Coconut Cream

Coconut Cream

 

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