Coconut Milk

Home Made Coconut Milk
Coconut milk is one of the easiest milks to make, is very inexpensive, and best of all, tastes like the tropics.  The coconut meat does not have to be soaked overnight, so making coconut milk doesn’t take as much planning as the other nut milks, which is nice if you’ve forgotten you need milk.  The following recipe makes approximately 1 litre, or 1 quart of coconut milk.

Ingredients:

1 1/2 cups dried, unsweetened shredded coconut
4 cups hot water

Boil four cups of filtered water, and allow to cool in the kettle for about 15 minutes.  Measure 1 1/2 cups of shredded coconut into a bowl and pour 2 cups of the hot water over the coconut, and allow to soak for about 15 minutes.  The hot water helps to soften the coconut and melt the oils, which makes it easier to blend and extract all the goodness from it.

Set a cloth-lined sieve over a large measuring cup or bowl in preparation for straining the coconut pulp.

Pour the coconut and water into your blender, and blend on the highest setting for about 2 minutes.  If you have a high-speed blender, like a Vitamix, it may not take that long to break the coconut down.

Once well blended, pour through the cloth-lined sieve into the bowl.  Once most of the water has drained through, pour the other two cups of hot water through the coconut in the sieve.  Allow this to run through, and then gather up the sides of your cloth and twist together, squeezing the coconut pulp to extract as much water as possible.  Pour your coconut milk into a glass jar and store in the refrigerator; it should keep for about 5 days to a week.

Printable Version:

Coconut Milk

Total Time 30 minutes
Servings 1 litre

Ingredients

  • 1 1/2 cups dried unsweetened, shredded coconut
  • 4 cups water

Instructions

  1. Boil four cups of filtered water, and allow to cool in the kettle for about 15 minutes. Measure 1 1/2 cups of shredded coconut into a bowl and pour 2 cups of the hot water over the coconut, and allow to soak for about 15 minutes. The hot water helps to soften the coconut and melt the oils, which makes it easier to blend and extract all the goodness from it.
  2. Set a cloth-lined sieve over a large measuring cup or bowl in preparation for straining the coconut pulp.

  3. Pour the coconut and water into your blender, and blend on the highest setting for about 2 minutes. If you have a high-speed blender, like a Vitamix, it may not take that long to break the coconut down.
  4. Once well blended, pour through the cloth-lined sieve into the bowl.
  5. Once most of the water has drained through, pour the other two cups of hot water through the coconut in the sieve.
  6. Allow this to run through, and then gather up the sides of your cloth and twist together, squeezing the coconut pulp to extract as much water as possible.
  7. Pour your coconut milk into a glass jar and store in the refrigerator; it should keep for about 5 days to a week.
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2 Responses to Coconut Milk

  1. I’ve been making this coconut milk, it is great and easy to make. After seeing all the extra stuff and synthetic vitamins they put in the store bought milk, it’s really worth making your own, and it’s delicious!

    • I’m so glad you tried it, yes it is good, isn’t it? It tastes so much better than those ones from the store too, they just taste like thickened water to me (ick)…I resent paying $3 a carton for water and weird additives! 🙂

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