Homemade Coconut Milk — Yogurt Plus
Homemade Coconut Milk
- 1½ cups coconut – desiccated (dried) unsweetened
- 2 cups hot water
- 2 cups cold water
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- Place the coconut and 2 cups of hot water in a blender and let it sit for 30 minutes to rehydrate the coconut. Then add 2 cups of cold water and blend for 2 minutes. You may want to hold the lid of the blender with a kitchen towel to prevent spills. Let the mixture cool until you can handle touching the liquid for the next step.
- This will keep in the fridge for up to 4 weeks. Separation is normal with coconut milk so just stir it back together before consuming it if you'd like.
- To Reculture: To make a new batch, repeat these instructions, but use two tablespoons of a previous batch of your Coconut Yogurt as your starter. You also should use two tablespoons of Prebio Plus when reculturing.