Coconut milk contains less fat than the regular dairy milk and people who are lactose intolerant would love it due to it’s sweetness and flavor. Coconut milk made from scratch may not be as thick as the store bought coconut milk. It also depends on the type of coconut you find to buy. The fleshier the coconut, the creamier the milk. I also find that the home made coconut milk has more oil than the store bought version.
INGREDIENTS
1 Large Coconut
2 cup of Hot water
DIRECTION
Break your coconut open, drain the water and remove from shell.
To make it easier, place your coconut in the oven for about 15-20 minutes or till it cracks open.
Grate your coconut pieces and pour in your hot water.
Allow to seat for about 15- 20 minutes.
Squeeze the grated coconut to release the milk.
You can pour more hot water to release more milk as needed.
