Coconut milk may be the darling of health-conscious cooks, but tinned products contain a cocktail of undesirable additives and preservatives.
The good news is that making your own is a breeze — and then you don't even need to worry about recycling the can.
For a rich additive-free milk, take one cup of flaked coconut and cover with one cup of hot water (use twice the water for a milk that you can pour in your coffee).
Soak for as little as one hour at a pinch, or let steep overnight.
Pour the whole lot into a blender and blitz for two minutes until thick and creamy. Strain through a fine-mesh sieve or cheesecloth and you are ready to go.
Your homemade milk will keep two to three days in the fridge — plenty of time to add a creamy swirl to your favourite curry or to whip up that dairy-free smoothie.
Because there is nothing added, the milk will tend to separate on standing so give it a good shake before use. You can also dry the remaining pulp in a very cool oven to make homemade desiccated coconut.