Description
Fresh, creamy homemade coconut milk with just coconut and water! Healthier, tastier, and more versatile than store-bought.
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 4 cups hot water (170-180°F or 77-82°C)
- Optional: Pinch of sea salt
Instructions
- Combine Coconut and Water: In a high-speed blender, combine the shredded coconut and hot water.
- Blend Thoroughly: Blend on high speed for 2-3 minutes, until the mixture is milky and opaque. Stop and scrape down the sides if needed.
- Prepare Straining Setup: Place a nut milk bag, cheesecloth (several layers), or a fine-mesh sieve lined with cheesecloth over a large bowl or pitcher.
- Pour the Mixture: Carefully pour the blended coconut mixture into the prepared strainer.
- Extract the Milk: Gently squeeze the bag or cheesecloth to extract the milk. Avoid over-squeezing at the end.
- Repeat if Necessary: For smoother milk, strain a second time.
- Add Salt (Optional): Add a pinch of sea salt and stir well.
- Sweeten (Optional): Add your favorite sweetener to taste.
- Vanilla Extract (Optional): Add a tiny splash of vanilla extract for the best results.
- Transfer to a Container: Pour the strained coconut milk into a clean, airtight container.
- Refrigerate Immediately: It’s important to refrigerate the coconut milk immediately after straining.
- Storage Time: Homemade coconut milk will typically last for 3-5 days in the refrigerator. Be sure to check for any signs of spoilage before using it. If it smells sour or looks discolored, discard it.
- Separation is Normal: Over time, the coconut milk may separate in the refrigerator. This is perfectly normal. The cream will rise to the top, and the water will settle at the bottom. Simply shake or stir the milk well before using it to recombine the layers.
- Freezing (Optional): You can also freeze coconut milk for longer storage. Pour the milk into ice cube trays or freezer-safe containers, leaving some headspace for expansion. Frozen coconut milk can be stored for up to 2-3 months. When you’re ready to use it, thaw it in the refrigerator overnight. Keep in mind that the texture may change slightly after freezing and thawing.
Notes
- Use hot (but not boiling) water to release the coconut’s oils and flavors.
- Don’t discard the leftover coconut pulp! Use it to make coconut flour, add it to smoothies, use it in baking, make coconut butter, or compost it.
- Separation is normal; shake or stir before using.
- Adjust sweetness and flavor to your preference.
- For toasted coconut milk, toast the shredded coconut in a dry skillet over medium heat until it’s lightly golden brown. Let it cool completely before blending it with the hot water.
- For chocolate coconut milk, add a tablespoon or two of cocoa powder to the blender along with the coconut and water. You may also want to add a touch of sweetener to balance the bitterness of the cocoa.
- For spiced coconut milk, add a pinch of cinnamon, nutmeg, or cardamom to the blender for a warm, spiced flavor.
- For vanilla bean coconut milk, scrape the seeds from a vanilla bean and add them to the blender along with the coconut and water.
- Prep Time: 5 minutes
- Cook Time: 3 minutes