Coconut milk has been something I’ve LOVED for ages, but I’ve only recently started making my own at home. After learning how easy it is to make and how cost-effective it is, I jumped on board and began experimenting with different flavours, and have just enjoyed the refreshing drink during these hot Summer months we’ve been experiencing.
As I’ve recently taken up hiking every week, this is one of my go-to drinks to bring with me on my long walks through the bush as it is always so refreshing and gives me an extra energy boost for the long trek.
Coconut is a great alternative to cow’s milk or to soy, rice, or other processed milks. Unfortunately, the cans of most store-bought varieties of coconut milk are lined with BPA (a toxic chemical added to plastics). Refrigerated carton versions are a little better, but they tend to have preservatives and sweeteners added to them, not to mention they can be quite expensive in the long run.
Fortunately, homemade coconut milk is super easy to make (you only need 2 ingredients!) and is a cost saver over time. You can add it to soups, smoothies, recipes (like homemade shampoo), or just drink it by itself. I love trying different flavours with the coconut milk I make at home. Sometimes I’ll add cacao powder, berries, natural vanilla, or cinnamon!
Coconut has many health-promoting benefits and is packed with medium-chain fatty acids and lauric acid. Here is an easy way to make your very own coconut milk at home!
Homemade Coconut Milk
This homemade coconut milk recipe is made from shredded coconut for an inexpensive and healthy milk alternative.
- 4 cups water (I used filtered water)
- 2 cups unsweetened shredded coconut
- Heat water until hot, but not boiling.
- Place shredded coconut in blender and add the hot water.
- Blend on high for several minutes until thick and creamy.
- Pour through a mesh strainer or nut bag to remove the coconut pulp.
- Drink immediately or store in the fridge for up to 3-4 days after making for best flavour and texture. As there are no preservatives or fillers in the milk, the “cream” of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.
Note: For other flavour options, try adding these after all the coconut has been strained out: 1/2 tsp pure vanilla extract, or 1/2 cup pureed fresh or frozen berries, or 2 tsp cocoa powder + 1/2 tsp vanilla, or 1/2 tsp cinnamon.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products.
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Have you made coconut milk before? What are some tips you have? Share below in the comments!
Wells, Katie. (January 8, 2019). Homemade Coconut Milk. Wellness Mama. Retrieved from https://wellnessmama.com/2447/homemade-coconut-milk/
Eykemans, Gina. (April 2, 2014). How To Make Coconut Milk at Home. Kitchn. Retrieved from https://www.thekitchn.com/how-to-make-your-own-coconut-milk-cooking-lessons-from-the-kitchn-201774