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
Ingredients
- 4 cups water
- 1½-2 cups unsweetened shredded coconut
Instructions
- 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.
Notes
Nutrition
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Ever made coconut milk before? Planning to try sometime? Offer your favorite tips below!
The Slippery Slope of Soap
how long does it last in shampoo…. first time I made it, hair was great on first wash, since my hair is sticky, per say. I should be past this stage
I’ve used this recipe for atleast 5 years if not more. Since I’m not on a family budget, I use 2 cups of tropical traditions (healthy traditions now) shredded coconut. It comes out perfect every time.
What is the reason for soaking in the very HOT water in making the milk? I have seen recipes that call for this and recipes that soak at room temp, and recipes that don’t soak at all. I’m trying to find one that is simple and good tasting.
350 kcal per cup? Is that right?
There was a glitch in the recipe markup. It is for the whole batch! Should be fixed now.
Could one use a juicer instead of blending/straining?
I really enjoyed making my own coconut milk for some homemade golden milk latte. The directions were simple and clear and the milk turned out great! Ive made it twice since and plan on continuing to use this recipe in the future.