Indian coconut oil is one of the few oils that you can make at home with your own coconut.
It’s easy to make, easy to store, and it tastes great.
But it’s also one of those oils that can become expensive.
Here’s how to make coconut milk at home without a big investment.
Read moreIf you’ve made coconut oil before, you probably know that you don’t need to buy coconut milk to make it.
You can get it in the coconut aisle at a supermarket or online, or from a local grocery store.
You’ll need a container with a lid that seals well, which makes it easier to store.
Coconut milk isn’t a staple in Indian cuisine.
But if you’re looking for a healthy way to add a little coconut flavor to your curry, you can’t go wrong with this recipe.
If you’re not sure if coconut milk is right for you, check out our list of the top 20 coconut-based foods to try out.
First, prepare your container of coconut milk by heating it in a pot with a little oil and water.
Let it cool, and pour the coconut milk into a blender.
Blend on high for a few minutes until it’s smooth and creamy.
If the coconut is soft, add some coconut milk that you made from scratch and blend again.
If it’s too hard to blend, use a coconut milk paste or coconut milk powder and add more coconut milk if it’s tough to blend.
When it’s blended, pour it into the container and set aside.
You can store your coconut milk in the fridge for up to a week or in the freezer for up the next several months.
This is important because it’ll be good for your skin.
You could store it in your fridge for days, or it could be ready for your next curry.
It doesn’t matter how long it’s stored, coconut milk can be used for up for 10 days in the microwave.