If you’ve tried store bought dairy alternatives, you’ll know that they often come short when replicating the creamy qualities. You’ll understand my pleasant surprise when I tasted this creamy milk alternative. Homemade nut milks are great, but this coconut milk is heavenly. You might use it in recipes, but it shines as a beverage. I imagine however that it could be great in chai tea, coffee, or with some cacao powder.
A blender is best because it will grind the coconut much finer than a food processor will, however, you may still use a food processor for this recipe.
Place the coconut shreds into the blender then add the hot water. Blend on high for 5 minutes or until the mixture is well pureed. Be careful of overheating the blender or the liquid and be careful of burning your skin. The milk may be boiling after blending on high for so long.
Allow to cool for 10 minutes or so.
Strain the milk through a cheesecloth or nut milk bag into a container. Press the pulp until all the milk has drained out and the pulp is thoroughly dry. You might keep the pulp for other recipes.
Keep in an airtight container and store in the refrigerator for up to a week. The pulp can last in the refrigerator for about 3 days.