Homemade Coconut Milk

Without added ingredients or thickeners.

I can blend up a batch of coconut milk in about 5 minutes.

You will need:

4 cups filtered water
1 cup organic, unsweetened shredded coconut (desiccated) No additives. No preservatives.
2 dates, pitted (optional)
pinch of sea salt (optional)

That’s it!

In a blender, add filtered water.

2 pitted dates…or more…or none.  I like a little sweetness.

Throw in a pinch of sea salt for a little flavor…or not.

add the unsweetened coconut.

Turn blender on high speed and blend for about 3 minutes.

While the coconut milk in blending, place a strainer over a large bowl and line strainer with cheese cloth or a clean dish cloth.  A nut bag may be used as well.

Pour mixture into the lined strainer.

Stir the coconut milk to allow the milk to strain through to the bowl.  Once most of the liquid is drained.  Squeeze out remaining milk.

I have found that a tightly woven cotton dish cloth works great.  I like it because I can squeeze it and the pulp will not squeeze through the fibers.

I can squeeze the daylight out of this cloth and get alot of milk out of the pulp.

As you can see the coconut is pretty dry.  You can use the pulp in cooking, smoothies or compost it.

There you go coconut milk in 5 minutes.  No additives or thickeners.  No preservatives.

Pour into a container and store in refrigerator.

Note:  The coconut milk will separate while chilled and a thicker layer of coconut milk may form on top.  Just give the jar a good shake to mix.

Did I mention it’s great poured over chocolate granola.  In place of almonds in the recipe I used hazelnuts.  Be still my heart.

5 from 2 votes

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Homemade Coconut Milk

Making your own coconut milk at home is quite simple and you can control the ingredients.

Course Drinks

Cuisine American

Keyword coconut milk recipe, homemade coconut milk, how to make coconut milk

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 cups

Calories 163 kcal

Author Janet Barton

Ingredients

• 4 cups filtered water
• 1 cup organic unsweetened shredded coconut (desiccated) No additives. No preservatives.
• 2 dates pitted (optional)
• pinch of sea salt optional

Instructions

1. Place all ingredients in a blender and blend on high for 3-4 minutes.  Strain through cheesecloth or nut bag.  Store in refrigerator.  Makes 4 cups.

Recipe Notes

The coconut milk will separate while chilled and a thicker layer of coconut milk may form on top.  Just give the jar a good shake to mix.

Nutrition Facts

Homemade Coconut Milk

Amount Per Serving

Calories 163 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 13g 65%

Cholesterol 0mg 0%

Sodium 21mg 1%

Potassium 149mg 4%

Total Carbohydrates 8g 3%

Dietary Fiber 4g 16%

Sugars 3g

Protein 1g 2%

Vitamin C 0.4%

Calcium 1.4%

Iron 4.3%

* Percent Daily Values are based on a 2000 calorie diet.