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DIY – Coconut Milk with Step by Step Photos

 

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I don’t believe there is any kosher for passover coconut milk on the market yet, at least I haven’t found it.  I remember last year there was a big deal over Almond milk that was certified.  It is so nice to be able to make non dairy desserts without using chemical filled artificial creamers.  Almond milk is a great option, but it can get pricey and sometimes the flavor is not ideal or you might need something with a little more fat.  That is when I turn to coconut milk.   On passover coconut is a big part of many desserts, think macaroons, how could there not be kosher for passover coconut milk.

Then I happen to be talking to a woman from Ghiana who told me she always makes her own coconut milk and it is not a big deal.  Especially if you start with already grated, which of course she doesn’t.  Then I remembered that our food blogger friend, Shoshana gave us a recipe last year for Passover pudding where she tells us how it is done.  Shoshana says to pour boiling water over the coconut and then puree in a blender and strain it in cheesecloth.  However, many recipes on line suggest soaking it in warm water and then straining it and that you can even go through the process twice with the second batch being thinner.  I thought that would be even easier, not to have to puree it, but I was not happy with the results. I think if you can get fresh coconut and grate it yourself you would not have to puree it.  But if you want to go the easy way we will still with Shoshana and here is how it is done.

Start with a bag of unsweetened shredded coconut and measure it into a bowl.

For every 1 cup of coconut you will need 1 cup of boiling water.  Pour the boiling water over the coconut in a blender (do not use a food processor, it won’t work).  I used 2 1/2 cups coconut milk and 2 1/2 cups water.

Puree for 2-3 minute.  Line a bowl with cheesecloth and pout coconut mixture into cheesecloth.

Squeeze out all the liquid from the coconut by picking up the cheese cloth and squeezing.

That is it, store in the fridge

As mentioned above I got the best results when using a blender and blenders can be pretty cheap and useful to have on Passover, but if you don’t have one, you can get a decent product with the food processor and then second best would be no blending at all, you will still get a thinner coconut milk.

Fresh coconut milk should be used within 2 or 3 days and should be refrigerated.

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

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5 Responses to DIY – Coconut Milk with Step by Step Photos

  1. I do this Tamar! Because I use a lot of coconut milk. Perfect for pareve dishes and especially for creamy sauces and gravies during Passover. Boiling water and blender work best for sure. Nice article! Btw, I have an article on coconut milk coming out Thursday in Media–News Hearst newspapers with some yummy Passover recipes.

  2. wonderful, I love how easy this is.

  3. avatar says: pauline

    is there anything that can be substituted for coconut milk on passover. My son is allergic to all forms of nuts.

    • If you can’t do any nut milks or coconut milk, then the only option would probably be Rich’s Whip – non dairy creamer, it is not the healthiest choice, but you can’t do soy or rice milk so I can’t think of anything else.

  4. avatar says: Deborah

    Thank you so much! This is a lifesaver.

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