How to make creamy, roasted coconut milk of your dreams


Let me start by saying, if you already make your own dairy products at home, you have to try this. I mean – walk into your kitchen, turn the oven selector and take some coconut there. You have to trust me here. I started making homemade coconut milk a few months ago and became one of my favorite things. It is creamy, rich, dry and intense. I like too much on my own and as an ingredient in other preparations. It's a real punch flavor. Imagine all the ways you can use it to make some of your favorite preparations even better. It is wonderful in chai, in the morning oatmeal, baked oatmeal (!). You can use it in a wild range of sweets, but it's also good as a way to add a little is ne sais quoi, in broths, soups and candies a week.

You can see how it comes along in a video of the process here, and you can find the recipe down below as well as some notes. Please let me know if you do, and if you do, please let me know how you use it!

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A couple notes. If you want to trick your way, you play with your coconut toast. If you coconut deep, you will have a different profile than a lightly chopped coconut. I tend to drive the dark side of the spectrum, but the difference between a milk made with slightly toasted and dark is wild. So delicious, so different.

Toasted coconut milk

Toasted coconut milk

Also, like all pure coconut milk, it will be split. And solidified in the fridge. Use it as you would with the coconut milk cans and wait for it to behave similarly (ie you may need to heat it a little and give it a good stirring before using it) …