Homemade Coconut Milk
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Homemade Coconut Milk

Almond and cashew milk were my two homemade dairy free milks for some time, and I purchased canned coconut milk. In the past few years, however, the price has drastically increased. Most brands had ingredients I didn’t like but I was ok with Thai Kitchen’s organic kind or Trader Joes’ (though they still had filler ingredients, at least there weren’t preservatives and sweeteners). Discouraged with the increasing prices, I decided to see if I could make it myself and stopped buying it. Turns out, coconut milk is no more work than almond milk, and still yields that creamy, rich result which I love in the canned varieties (but without the fillers/sugars/preservatives)!

Nutrition-wise, coconut milk is great for diabetics or those on the keto diet as it is a low-carb, high-fat “milk.” Regular milk does have lactose (a dairy-based sugar) so the carbs do add up when consuming a lot of it, but nut milks tend to be a better go-to for those low-carb folks.

Coconut Milk:
2 c Dried coconut, unsweetened (flakes or shreds)
4 c Warm water

Just like almond milk, put the ingredients in your blender and let it blend for several minutes. Notice the key difference – warm water. I imagine this is because if we use very warm water, more of the fat content will come out of the pulp and into our milk. Some people start with very warm water and let the coconut soak in it for a while before blending, others use not-quite-as-warm water and blend right away. Do whichever you like, just make sure you don’t burn your hands when you strain it. I do “hot” water from the tap, rather than heating it up in the kettle and risking it being too hot and having to wait to strain my milk.

After the milk has blended on high for 2-4 minutes, pour it into a bowl or pot through a nut bag, jelly bag, or cheesecloth. Squeeze as much liquid out as possible, and reuse the pulp as desired (compost, add to smoothies, use in cookies or baked goods, throw out, etc.). It tastes better than canned, though in my experience it is much runnier (canned is super thick). Wa-la! Coconut milk ready to drink or use.

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Homemade Coconut Milk

Print Recipe
Homemade Coconut Milk
Total Time:5 minutes

Ingredients

  • 2 cups Coconut dried, unsweetened
  • 4 cups Water warm (steaming)

Instructions

  • Just like almond milk, put the ingredients in your blender and let it blend for several minutes. Notice the key difference – warm water. I imagine this is because if we use very warm water, more of the fat content will come out of the pulp and into our milk. Some people start with very warm water and let the coconut soak in it for a while before blending, others use not-quite-as-warm water and blend right away. Do whichever you like, just make sure you don't burn your hands when you strain it. I do "hot" water from the tap, rather than heating it up in the kettle and risking it being too hot and having to wait to strain my milk.
  • After the milk has blended on high for 2-4 minutes, pour it into a bowl or pot through a nut bag, jelly bag, or cheesecloth. Squeeze as much liquid out as possible, and reuse the pulp as desired (compost, add to smoothies, use in cookies or baked goods, throw out, etc.). It tastes better than canned, though in my experience it is much runnier (canned is super thick). Wa-la! Coconut milk ready to drink or use.
Servings: 4 cups

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