Homemade Coconut Milk and Leftover Coconut PulpBy
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So every morning I make coconut milk, if it is needed for the day. Then I return the coconut pulp to the blender and make a big batch of smoothie. I pour the smoothie into our popsicle molds and then pour the rest into cups. We drink the cups and eat the popsicles later in the day. No waste and all of the coconut gets used.
If I’m not making a smoothie that day, I just press it flat into a container and pop the coconut pulp into the freezer. When I do need to make a smoothie, I take it out and break the frozen sheet of coconut pulp up into pieces and put it in the blender.
You don’t have to have a vitamix to use this recipe. I make my coconut milk in a regular blender with good results.
1 cup shredded coconut
1 3/4 cups boiling water
Clean, lint-free kitchen towel
Spread your towel across the top of your sieve, set the sieve into the bowl and set aside.
Place the coconut into your blender and add 1 cup of boiling water. Cover and blend on high for 5 minutes. Pour into the towel-covered bowl and allow to cool slightly. Pick up the towel to form a bundle around the coconut pulp and twist the top of the bundle, squeezing out all of the liquid into the bowl.
Return the pulp to the blender and spread the towel back over top of the sieve. Add the remaining 3/4 cups boiling water to the blender and blend again for 5 minutes. Again, place the pulp into the towel and squeeze the liquid out into the bowl.
Add any remaining pulp to your next smoothie.
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KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods. Intentionally Domestic is the home of the longest running real food meal plan on the internet, now in its eighth volume.
KerryAnn has over eleven years of real food experience. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Independent Distributor and she loves that crazy wrap thing!
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