Here's A Clever Way To Use Leftover Coconut Milk That You'll Want To Try ASAP - Tasting Table

"An open can of coconut milk will only last for three to four days when stored in the fridge, and 10 days when refrigerated in a tightly sealed container. However, freezing increases its lifespan to a month. All you have to do is pour the leftover coconut milk into an ice cube tray and stick that in the freezer. You can then transfer the solidified cubes into a freezer-friendly ziplock bag."

"The addition of coconut milk not only offers a healthy mix of vitamins and nutrients, such as Vitamin C, magnesium, and iron, but it can also serve as a great plant-based milk to add to smoothies for people with lactose intolerance or who want to avoid dairy. Moreover, it adds a flavor of its own to smoothies, infusing them with a subtle sweet and nutty flavor. Coconut milk also gives your smoothies a thick and creamy texture."

"Usually, you'd want to thaw coconut milk and then blend it before adding it to your recipes. The cream present in the coconut milk can separate from the water upon freezing, resulting in a gritty liquid. Blending helps to reintegrate all of it together so that the coconut milk lends your dishes a creamy finish instead of a watery one. However, the great thing about using frozen coconut milk in smoothies is that you can skip this step"

Freezing leftover coconut milk extends its shelf life from three to four days in the fridge (ten days in a sealed container) to about a month in the freezer. Pour leftover coconut milk into an ice cube tray, freeze, then transfer the solid cubes to a freezer-safe ziplock bag for storage. Frozen coconut milk cubes add vitamins like Vitamin C, magnesium, and iron, and provide plant-based, lactose-free creaminess, subtle sweet and nutty flavor, and thick texture to smoothies. Thawing and blending normally reintegrates separated cream and water, but blending can be skipped when using frozen cubes in smoothies.

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