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Laden with the creamy richness of coconut, this Unsweetened Coconut Milk recipe is not just refreshing—it’s also a healthy alternative that fits effortlessly into any diet, whether you’re vegan, lactose-intolerant, or simply cutting down on processed sugars.
Table of Contents
How to make Unsweetened Coconut Milk
Unsweetened coconut milk is a dairy-free liquid made from the flesh of mature coconuts and water, without added sugars. It has a rich, creamy texture and a naturally mild coconut flavor. It is commonly used in cooking, baking, and beverages, especially in Southeast Asian, Indian, and Caribbean cuisines.
Ingredients:
- 2 cups (160g) of unsweetened shredded coconut (organic if possible)
- 4 cups of hot water (not boiling, just under)
Equipment:
- Blender or food processor
- Large bowl
- Nut milk bag or cheesecloth
- Measuring cups and spoons
- Airtight container for storage
Instructions:
- Prepare the Coconut: Start by placing the shredded coconut in your blender or food processor.
- Add Water: Pour the hot water over the coconut. Ensure the water is hot but not boiling as too high a temperature can break down some of the natural oils and alter the flavor.
- Blend the Mixture: Place the lid on your blender or food processor and blend on high for several minutes until the mixture appears milky and the coconut is finely ground. This usually takes about 2-5 minutes depending on the power of your blender.
- Strain the Milk: Place a nut milk bag or a double layer of cheesecloth over a large bowl. Pour the coconut mixture through the strainer. Gather the cloth or bag and squeeze out as much milk as possible. You’ll want to extract as much liquid as possible.
- Transfer and Store: Pour the strained coconut milk into an airtight container or glass bottle and store it in the refrigerator. For the best quality and freshness, use coconut milk within 4-5 days.
- Extra Flavor (Optional): For those who prefer a slight hint of sweetness or flavor, consider adding a touch of vanilla extract or a couple of dates during the blending process. A tablespoon of maple syrup can work wonders for a touch of sweetness without flavor alteration.
Tips for Making Perfect Coconut Milk:
- Temperature Matters: Avoid using boiling water as it can degrade the quality of the coconut’s natural oils and flavors.
- Blend Well: Ensure that you blend the coconut thoroughly to get the most flavor and creaminess.
- Press Thoroughly: When straining, really press down on the coconut in the cheesecloth or nut milk bag, as a lot of the richness lies within the milk you can press out.
- Shake Before Use: Coconut milk naturally separates upon standing. Just give it a good shake before using it to make sure it’s well combined.
- Leftover Pulp Usage: Don’t toss the leftover coconut pulp! It can be used in baking, added to smoothies, or dried out and used as coconut flour.
- Sanitation: Always use clean utensils and storage containers to extend the shelf life of your homemade milk.
What to serve with
Homemade unsweetened coconut milk is a versatile ingredient that can complement various dishes and beverages. Its creamy texture and subtle tropical flavor make it a delightful addition to your culinary repertoire.
Breakfast Options
- Smoothies and Smoothie Bowls: Blend unsweetened coconut milk with your choice of fruits, such as bananas, berries, or mango, for a creamy and nutritious start to your day. Top your smoothie bowls with nuts, seeds, and a drizzle of honey for extra goodness.
- Oatmeal and Porridge: Cook your morning oats in coconut milk for a creamy texture and a subtle coconut flavor. Add cinnamon, maple syrup, and fresh fruits for a wholesome breakfast.
- Pancakes and Waffles: Use unsweetened coconut milk as a dairy substitute in your batter to add a light, tropical flavor. Serve with a splash of maple syrup and fresh fruits for a delightful meal.
Lunch and Dinner
- Curries and Soups: Coconut milk is a staple in many Asian and tropical cuisines. Use it as a base for creamy curries, vegetable soups, and stews. It pairs beautifully with spices, absorbing and enhancing flavors.
- Rice Dishes: Cook your rice in coconut milk to imbue it with a creamy texture and rich flavor. This method is perfect for making dishes like coconut rice, risotto, or even sushi rice for an exotic twist.
- Sauces and Dressings: Use unsweetened coconut milk as the base to create creamy, dairy-free sauces and salad dressings. It’s great for Alfredo sauce, Thai peanut sauce, or a simple dressing for a fresh salad.
Desserts
- Ice Cream and Frozen Treats: Homemade coconut milk ice cream is a dairy-free alternative that’s rich, creamy, and customizable with your favorite flavors and mix-ins.
- Puddings and Custards: Use unsweetened coconut milk to prepare velvety puddings, custards, and mousse. The coconut milk adds richness without overwhelming sweetness, allowing the primary flavors to shine.
- Baking: To add moisture and a hint of coconut flavor, substitute coconut milk for dairy milk in cakes, muffins, and other baked goods.
Final Thoughts
Regardless of the form, unsweetened coconut milk can be a versatile ingredient for those seeking dairy-free or vegan options or simply looking to enjoy the flavor of coconut in their dishes and beverages without additional sweetness.
More Coconut Recipes:
Ingredients
- 2 cups (160g) of unsweetened shredded coconut
- 4 cups of hot water (not boiling, just under)
Instructions
- Prepare the Coconut: Start by placing the shredded coconut in your blender or food processor.
- Add Water: Pour the hot water over the coconut. Ensure the water is hot but not boiling as too high a temperature can break down some of the natural oils and alter the flavor.
- Blend the Mixture: Place the lid on your blender or food processor and blend on high for several minutes until the mixture appears milky and the coconut is finely ground. This usually takes about 2-5 minutes depending on the power of your blender.
- Strain the Milk: Place a nut milk bag or a double layer of cheesecloth over a large bowl. Pour the coconut mixture through the strainer. Gather the cloth or bag and squeeze out as much milk as possible. You’ll want to extract as much liquid as possible.
- Transfer and Store: Pour the strained coconut milk into an airtight container or glass bottle and store it in the refrigerator. For the best quality and freshness, use coconut milk within 4-5 days.
- Extra Flavor (Optional): For those who prefer a slight hint of sweetness or flavor, consider adding a touch of vanilla extract or a couple of dates during the blending process. A tablespoon of maple syrup can work wonders for a touch of sweetness without flavor alteration.
