Creamy Coconut Bliss in a Jar
Enjoy the rich and creamy essence of homemade coconut milk, perfectly preserved in pint jars. This easy pressure canning recipe transforms fresh coconuts into a luscious, plant-based beverage that complements smoothies, desserts, and baking. Elevate your culinary creations with this vegan-friendly, gluten-free alternative that bursts with natural coconut flavor!
ingredients
- 2 medium fresh coconuts
- 6 cups filtered water
- 1 tablespoon pure vanilla extract (optional)
- 1/4 cup maple syrup or agave (optional)
- 1 teaspoon sea salt
steps
- 1.
Start by cracking the coconuts open. Pour the coconut water into a measuring cup and reserve for another use.
- 2.
Scoop out the coconut meat and place it in a blender.
- 3.
Add 6 cups of filtered water to the blender with the coconut meat. Blend on high for about 2-3 minutes until smooth and creamy.
- 4.
Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl, separating the coconut milk from the pulp.
- 5.
If desired, return the pulp to the blender, add more water, and blend again for a second extraction.
- 6.
Mix in the vanilla extract, maple syrup, and sea salt, adjusting to taste.
- 7.
Pour the coconut milk into clean pint jars, leaving about 1 inch of headspace at the top.
- 8.
Wipe the jar rims to ensure a good seal, then screw on the lids.
- 9.
Process the jars in a pressure canner at 10-15 PSI for 40 minutes (adjust time based on altitude).
- 10.
Allow the jars to cool completely before storing in a cool, dark place.
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