Learn how to make coconut milk at home with only 2 ingredients in just 5 minutes. Homemade coconut milk is economical, and you can be certain it is free from preservatives and any other weird ingredients.
If you use a lot of coconut milk - whether you are lactose intolerant, vegan or simply like the taste of it - you need this!
Here is why:
- This homemade version of coconut milk is much cheaper than buying it.
- With homemade coconut milk there are no concerns of BPA contamination, since it will never see the inside of a can.
How to Make Coconut Milk
You can use shredded coconut or coconut meat pieces to make coconut milk. Here is the ratio I use:
- 1 cup shredded coconut or 3 ounces coconut meat + 2 cups hot water
Multiply this ratio as needed and fits your blender.
Add the coconut and hot water to a blender. Run the blender on the highest setting for about 2 minutes. Remove the venting piece in your blender’s lid to let any steam pressure escape.
Strain the mixture through a nut milk bag or a sieve lined with cheesecloth. Once everything has cooled down enough to handle, squeeze out as much coconut milk as possible with your hands.
How to Store Fresh Coconut Milk
Transfer the freshly made coconut milk into a clean (glass) storage container. Fresh homemade coconut milk can be stored in the fridge for up to 1 week.
What to do with Coconut Pulp
After straining the coconut milk and squeezing out all of the liquid, you'll be left with coconut pulp in the nut milk bag or cheesecloth.
Don't discard the pulp. You can use it in baking - add to cookies in place of shredded coconut.
Recipes Using Coconut Milk
VIDEO: Homemade Coconut Milk
Watch this quick how-to video to see what the process of making homemade coconut milk looks like. Below the video you'll find detailed, written instructions.
Homemade Coconut Milk
- 2 cups unsweetened shredded coconut (organic)
- 4 cups warm water not boiling
- Add 2 cups of unsweetened, shredded coconut to a blender.
- Heat 4 cups of water (it should be quite warm but not boiling) and add to the blender as well.
- Pulse the mixture a few times and be sure to let any steam pressure escape.
- Then turn the blender to HIGH and let it run for about 2 minutes.
- Prepare a large pot with a sieve and cheesecloth or nut milk bag.
- Pour the contents of the blender through the sieve and cheese cloth.
- With the back of a wooden spoon, press the coconut pulp to extract more liquid.
- Gather up the ends of the cheese cloth and squeeze out as much liquid as you can by hand.
- Fill coconut milk into container(s) and store refrigerated for up to a week.
- Coconut cream will most likely solidify at the top. You can scoop it off to make whipped coconut cream.
- The coconut pulp can be dried and made into coconut flour. Use the flour to make healthy, grain-free desserts.
Blend shredded coconut or coconut meat with hot water, then strain the mixture through a nut milk bag or cheesecloth to extract the milk.
Yes, homemade coconut milk is more cost-effective than buying it from the store, and it ensures a preservative-free product.
Blend shredded coconut or coconut meat with hot water and then strain the mixture through a nut milk bag or cheesecloth, squeezing out as much coconut milk as possible.
Fresh homemade coconut milk can be stored in the fridge for up to 1 week.