We’ve been making coconut milk ice cream around here like it’s going out of style. It can be difficult to find canned coconut milk that does not have starchy additives such as guar gum or xanthan gum. Fortunately, coconut milk is cheap and easy to make at home. All you need is a blender and a tea towel. The consistency of this coconut milk is similar to that of canned light coconut milk. If you desire a thicker consistency, use a higher ratio of coconut to water.
Makes about 3.5 cups of coconut milk
2 c dried unsweetened coconut
1 Tbsp honey
1 Tbsp vanilla
Place coconut in a large bowl and cover with 4 cups of freshly boiled water. Cover and allow to sit for 1-2 hours to rehydrate the coconut. Place the hydrated coconut and water in a blender and blend for about 5 minutes until thick and frothy. Place a clean tea towel (or several lengths of cheesecloth folded over) inside a colander over a large bowl. Pour the coconut milk into the colander to strain out the coconut pulp. Squeeze the towel to get out any excess liquid. Stir in the honey and vanilla. Store in the refrigerator and use within a week. You may find that some of the coconut solids will separate and harden in the refrigerator. You can run the mixture through the blender again to remix it if desired.
Wondering what to do with that leftover coconut pulp? Tomorrow I will have a recipe for peanut butter macaroons that will put it to good use.