There are quite a few really good coconut milk recipes out there, but they all make heaps (over 1L) and they only keep for 4-5 days. You can always freeze them but sometimes (OK, most of the time) we are low on freezer space. If you're after a GREAT coconut milk (which the cream separates out of really well) that you can easily use before it goes bad, this is a winner.
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 5 minutes
Makes approx 550ml
Can be frozen
- Add coconut (85g) and water (540g) to bowl. Program 3 minutes / 50C / Speed 8.
- Strain into a bowl or jug through a nut milk bag. Squeeze the liquid from the pulp.
- You can use this as is, or if you would like the coconut cream, leave the milk to set in the fridge for an hour and you can scoop the cream off the top. It will yield around 80g of cream.