And another quick post brought to you by traveling! Need something to cool that hot sauce fire in your mouth? Don’t want to spend oodles of money on canned coconut milk?Yep, it’s homemade coconut milk! This was posted in the Improv Cooking Basics: Thai Vegetable Curry recipe, so now it’s here for your convenience. Enjoy!

Homemade Coconut Milk

The basic ratio is 1 cup coconut for every 2 cups water (or 1.5 cups, if you want super creamy coconut milk). This recipe will make about 3-4 cups coconut milk.

You will need:

• 2 c unsweetened shredded coconut
• 3-4 c warm water
• optional: 1-2 tsp demerara sugar, dissolved in warm water

Directions:

1. Combine coconut, water, and sugar (if using) in a blender. Blend on medium speed for 2-4 minutes until well combined and a bit frothy.
2. Drain mixture through a clean kitchen towel or cheesecloth into a measuring cup or other container, squeezing the milk through the towel to get as much liquid as possible. Compost the coconut solids, or add some to your curry!