If you’re buying light coconut milk (say, to make Thai chicken tenders), you’re paying 2 to 3 times more than you should–it’s essentially just watered down coconut milk. Save yourself big bucks by making your own. Mix 1 to 2 parts water to 1 part coconut milk, depending on how “light” you want it to be.
And if you have extra coconut milk, it lasts for a couple months in the freezer, so you don’t need to throw it out! When you’re ready to use it, just thaw and stir to combine everything if it separates.
