Keep it in an airtight container in the fridge for 4-7 days and shake before use.
Add more or less water or shredded coconut depending on your taste or on what will you be using your coconut milk for.
For a thicker, creamier milk, use 3 cups of water (750 ml) and the same amount of shredded coconut.
For a thinner texture, use 1 cup of shredded coconut (250 ml) and the same amount of water.
If you want your coconut milk sweet, feel free to add any sweetener you want once the milk is ready. If you use dates, add the milk and the dates to a high-speed blender and blend until smooth. If you use other sweeteners, just stir until well combined or shake the bottle or container until well mixed.
I’ve tried to make coconut milk with water at room temperature, but it’s not the same, although it’s a good alternative if you’re in a hurry. The boiling water softens and steeps the shredded coconut, resulting in an easier blending and better flavor.
Classic coconut milk is made with fresh coconuts, but I find shredded coconut to be more convenient and the process is also cleaner and simpler. Feel free to use fresh coconuts if you want to.
Nutritional info is not accurate, as I discarded part of the pulp.
Serving Size:1/8 of the recipe (1/2 cup or 125 ml approx)