Coconut Milk from Coconut Cream

To make coconut milk from coconut cream:

Blender Method: Combine 1 can (approx. 5.4 oz) of coconut cream with 2 cups of water in a blender and mix until smooth.

Blend 1 part coconut cream with 2 to 4 parts warm water until smooth. A common ratio is 1/2 cup of cream to 1 cup of water for a standard consistency. Blend for better incorporation, then optionally strain for a smoother texture.

Homemade coconut milk will last 3-5 days in the fridge.

This can be frozen for up to 1 month, if frozen right away! Defrost fully prior to use.