Prep 0 mins
Cook 10 mins
This recipe is from the cookbook "How It All Vegan".
- In a blender or food processor, puree the water and coconut until well incorporated.
- Strain out the coconut bits and chill.
This is how I grew up making coconut milk. Use less water for a richer end result and more water for a less rich end result. We always use it to cook with or make coconut block (a frozen treat) Very delicious :).
Exactly what I needed for a coconut rice recipe! If I didn't know I made it, I would not have known the difference! It works great on sweetened shredded coconut that is starting to dry out also! The strained coconut can then be used in other recipes such as coconut filled brownies. Yummy!
I used half a recipe in Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce. Very easy to do.