Homemade coconut milk is ‘da bomb. Even better, its SUPER easy to make. In this tutorial, I’ll teach you how to create this yourself in 5 minutes. Coconut milk has a delicious, mild flavor and is full of nutrients. If you’re trying to limit your dairy intake (not me, hee hee), homemade coconut milk is a great alternative. It’s delicious in smoothies, coffee, cocoa, tumeric tea (recipe coming soon), or as a replacement in any recipe that uses milk.
Why homemade coconut milk, you ask? Here are a few of the benefits of coconut milk: weight loss, immune health, heart health, and beautiful skin and hair. Read more details in this article.
Coconut has always been an obsession of mine. Now, its a full-blown fad and you can find it everywhere in many forms – coconut water, coconut milk, coconut oil… you get my drift. The problem is, these products can be pricey! Also, store-bought coconut milk has additives like careageenan and synthetic vitamins. Read this article from The Healthy Home Economist for more information on why these additives should be avoided.
Because of this, I like to use unsweetened shredded coconut and make my own – much cheaper than store-bought AND healthier. Double win! This shredded coconut comes in a 4-pack, with 48 ounces total. That will make a lot of coconut milk!
Ok, let’s make our homemade coconut milk!
Blender (I LOOOOOVE this blender), large mixing bowl, clean tea towel, large rubber band, jars for storing the coconut milk, shredded coconut (you can get it cheap online, this kind is great and very economical), and water.
First, boil some water and let it cool a bit. You want it to be hot, but not boiling. Add 1 cup of unsweetened shredded coconut and 2 cups of hot water to the blender. Blend on high until the coconut is in tiny pieces, like pulp (make sure the lid’s on tight).
Now, place your clean tea towel over your large bowl and secure the rubber band around it. Pour your coconut mixture through the towel, which will strain out all the coconut pulp.
Remove the rubber band and carefully squeeze any remaining liquid into the bowl (careful, it will be hot!).
There you have it! I told you, SUPER easy. Now you’ve got fresh coconut milk with no additives! It makes about 2 cups. I think this would keep just fine in the fridge for about a week, but mine never lasts that long (hee hee). You could easily double or triple this recipe. I’ve never frozen this before, but I think it would freeze well. If anyone tries freezing it, let me know how it turns out!
Don’t wanna make your own? This kind of canned coconut milk is really good, also.
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What’s your favorite kind of milk?