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I’ve enjoyed making my own Creamy Coconut Milk from finely shredded coconut flakes at home for years, but my method of using hot water in the blender has had me reconsidering whether there was another way. And then I thought… instead of steeping the flakes in hot water, perhaps I could cook them in the Instant Pot, and then allow them to cool before blending? Well, I tried it, and the product is even creamier than my original version!
You can use this method to make coconut milk to drink outright, if you like that sort of thing (I’ve included a note for a slightly sweetened version for this purpose), or to use in curries, sauces, or soups. Note that because this recipe doesn’t use thickeners, it will separate in the refrigerator, but a quick/gentle reheat and a good stir is all that is needed to combine it again. Enjoy!
- 2 cups finely shredded coconut flakes
- 6 cups filtered water
- pinch sea salt
- Place all ingredients in your Instant Pot. Close and lock the lid.
- Cook on manual, high pressure for 12 minutes. When the timer goes off, use a wet rag to quick release the pressure through the steam valve. Carefully remove the lid and allow to cool for an hour, until lukewarm (alternatively, you can transfer the pot to a cool water bath in the sink to cool more rapidly, but make sure it doesn't get cold as this will solidify the fats and make it impossible to strain well).
- When the mixture is warm to the touch (but not hot), transfer to your blender and blend on high speed for a minute or so, taking breaks for the motor if needed.
- Strain through a cheesecloth or nut milk bag into a container.
VARIATION: If I'm going to be serving this with cookies or using it to drink as a beverage, I'll add 1 tablespoon maple syrup and 1 teaspoon vanilla extract.