Homemade Coconut Milk (Edit recipe)

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Making coconut milk at home is a simple process. You don’t need a lot of equipment or time. It requires minimal cleanup, which we all love! Plus it saves a lot of money and cuts out a lot of the additivies that are included in canned coocnut milk.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

2

Serves: 4

Ingredients

3 cups Water, warm, but not boiling
1 cup Coconut, shredded (unsweetened)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix 1 cup of desiccated coconut with 3 cups of warm water.
Blend the mixture for anywhere between 3 and 5 minutes.
Pour the mixture into the sieve and let the milk drip into a bowl.
Strain it using either a cheesecloth, nut milk bag or using your hands.
Pour the coconut milk back into the jar and seal it. Store in the refrigerator.
Optional: run the used pulp through another round using fresh warm water to extract more milk. Makes for a thinner milk to be used in lattes or other drinks.

Notes

As the milk cools, the coconut fat will separate at the top, and will most likely harden. This fat will melt when warmed up. Mash it up and shake it up before use.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	220
Fat:	20 g
Carbohydrates:	8 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	4 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.