So far behind in cooking…but oh well!
Much like my search for books about the Solomon Islands, my quest for recipes did not turn up much. I kept running into the same three recipes from other global cooking blogs; we all seem to like the same food.
So…I combined a few things and here we are: I made homemade coconut milk and then whipped up some soup, using that very fresh ingredient. Easy peasy.
First up: Lots of coconuts in the Solomon Islands…coconut milk seemed like a natural thing to make.
Homemade Coconut Milk
This is really straight-forward stuff, and once you make it, you won’t want to use store-bought again.
What you’ll need:
- 1 8oz bag Dried coconut (flakes, shredded, whatever).
- I’ve always used non-frozen shredded; I would imagine frozen would be just fine, thawed
- 4 cups Hot water (not boiling; remember – you will be touching it with your hands in just a few)
- Cheesecloth or nut milk bag
- Bowl (lined with cheesecloth)
- Medium size Mason jar (to put your awesome coconut milk in)
What you’ll do:
- Dump the whole bag of dried coconut into the blender
- Pour all the water directly on to the coconut
- Let sit for a few (maybe 5-10 minutes)
- Puree 1-2 minutes
- Pour into the cheesecloth/nut milk bag
- Most of the liquid should go right through; make sure you squeeze out the rest
- Transfer to your Mason jar
- Store in the fridge for up to 4 days, or frozen for 3 months
- Coconut oils solidify in cool temps really quickly. Just shake for a few minutes, and you are ready to go
- Use it where ever you normally use coconut milk and/or any other kind of milk.
I love this stuff. So simple, so inexpensive, so good. And you can make soup! More on that tomorrow…