Fresh coconut milk lasts up to five days in the refrigerator and can last up to a week if sweetened with honey.
When making this recipe, adjust the ratio of water to coconut according to desired consistency. The less water you use, the thicker and more cream-like the milk will be.
Coconut Milk or Coconut Cream
PREP TIME05 min
COOK TIME05 min
2 cups shredded coconut (dried or fresh)
or 1 cup young coconut meat
4 cups water (more or less*)
Pinch of sea salt
Scrapings from ½ vanilla bean or 1 teaspoon vanilla extract (optional)
1 tablespoon coconut nectar or coconut honey or 2 dates (optional)
1 tablespoon lecithin (optional, to prevent separation)
Blend all ingredients until smooth.
Run through a fine mesh strainer to remove solids.