You know how it is. You reach to the cupboard for a tin of coconut milk only to find you must have used it some while ago and alas didn't add it to your next shopping list.

But don't despair if you have shredded coconut in the back of the cupboard. A bag or two is always a good standby and it's a bonus if you happen to have a carton of coconut water too but don't worry too much about that either as plain water will do.

How to Make Home Made Coconut Milk

It is simple.

Ingredients:

• 200ml dried shredded coconut
• 450ml boiled coconut water or plain water

Method:

1. Combine the shredded coconut and water in a blender.
2. Whizz for 5 minutes.
3. Pour the mixture through a fine sieve or muslin, squeezing out as much liquid as you can.
4. Keep the leftover pulp – don't throw it away, it makes home-made coconut flour.

Footnote:
Don't throw away the leftover pulp – it's the start of my Home-Made Coconut Flour, gluten-free and good for nothing going to waste.

This recipe is part of my food and recipes collection. Wonky photos, proper food, genuine adventures – The Flexible Chef.