I wasn’t planning on this recipe. It happened by accident, because I’d run out of almonds and cashews and Brazil nuts and basically all of the other nuts and seeds I usually use to make homemade plant milk. (Note to self: it’s time for a visit to the bulk bins.) I’ve used shredded coconut to make homemade coconut butter before, and I got to thinking: what if making homemade coconut milk with shredded coconut is just as easy?
As it turns out, it is every bit as easy, and it’s also absolutely delicious. If you’ve got a powerful blender, you can whip up your own coconut milk in no time, and you may actually find that it’s easier than making almond milk because you don’t have to pre-soak anything.
My typical formula for homemade almond milk is 4 cups water : 1 cup soaked raw almonds. Since coconut is fluffier and a bit less dense than almonds, I used a ratio of 4 cups water : 1 1/2 cups shredded, unsweetened coconut. It was perfect. If you wanted a creamier milk, you could certainly use 2 cups (I may try that next time) or skip the straining step. I don’t always strain cashew milk, but otherwise, I prefer straining homemade nut milks — I just find it to be a nicer texture.
One thing I noticed as I was making this recipe and wanted to point out is that it actually took a while for things to blend up as creamily and completely as I wanted. Shredded coconut is pretty firm to begin with, and the very fine texture actually makes blending a little harder. I’m not totally sure a regular blender would work — if you do use one, be sure to blend for a good long time. You could also try soaking the coconut first (though that’s not necessary for a high speed blender).
I sweetened this recipe with four pitted dates, sea salt and vanilla. You could of course use stevia, agave, maple syrup, or no sweetener at all. The coconut adds a lot of great flavor on its own.
Of course, after I made the coconut milk, I was left with coconut pulp. Though I would imagine that this would be absolutely spectacular in place of almond pulp in the almond and pumpkin breakfast porridge I recently shared, I wanted to try something new, so I went with biscotti.
Tasty, crunchy, raw vegan biscotti! Here’s how I made them.
If you’re wondering if you can make these with regular almond pulp, the answer is yes! Any pulp from any nut or seed milk will do. Unfortunately, I’m not sure how these would turn out in the oven, so I don’t want to give an oven option and risk any readers having poor results. If you don’t have a dehydrator, I really recommend the “porridge” idea — it’s a new favorite breakfast in my home.
Whether you make the biscotti, I hope you give this coconut milk a try. It’s not quite thick and creamy and rich the way canned coconut milk is; its texture resembles boxed coconut milk more closely. But the taste of coconut is definitely there, as well as some of the richness you’d expect from this recipe. I can’t wait to make it again (and maybe put some in my coffee!).
I hope the start of your week is delightful,