I’ve been using coconut products for years, especially coconut oil. Coconut milk is a wonderful alternative to pasteurized cow’s milk or to rice, soy, or other processed milks. Unfortunately, the cans of most store bought versions of coconut milk are lined with BPA. New refrigerated carton varieties are somewhat better, but can be expensive and many have added sweeteners or preservatives.
Fortunately, making coconut milk at home is simple and very inexpensive. From my calculations, homemade coconut milk costs less than $1 per batch, and it can be used in smoothies, recipes, or just to drink by itself. It can also be flavored with natural vanilla, strawberries, or cocoa powder.
Coconut is packed with medium chain fatty acids and lauric acid. It has many health promoting benefits and is especially good for kids. Try this inexpensive way to make coconut milk:
Homemade Coconut Milk Recipe
- 4 cups water
- 1½-2 cups unsweetened shredded coconut
- Heat water until hot, but not boiling.
- Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches. See instructions below.
- Blend on high for several minutes until thick and creamy.
- First, pour through a mesh strainer to remove most of the coconut solids. Then squeeze through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
- If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
- Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.
Ever made coconut milk before? Planning to try sometime? Offer your favorite tips below!