Make Your Own Coconut Milk
Enjoy a cold glass of coconut milk, or taste the difference coconut milk makes in your cooking and baking.
You can make coconut milk as creamy or as thin as you desire (think homogenized milk vs. skim). It’s all whatever tastes good to you!
Coconut Milk
You can make coconut milk as creamy or as thin as you desire (think homogenized milk vs. skim). It’s all whatever tastes good to you!
Ingredients
- ¼ - 1 whole coconut depending on creaminess desired
- 4 cups water room temperature
Equipment Needed
- Hammer
- Flat head screwdriver or oyster shucker
- Vitamix or regular blender
- Nut-Milk Bag nylon stocking, or strainer/cheesecloth
- Pitcher
Instructions
- Using the hammer, smash the coconut into several pieces (you won’t need the liquid inside the coconut for this recipe).
- Use the screwdriver to separate the coconut meat from the shell. Place meat into bowl.
- Add water to blender, and coconut meat (using ¼ of the meat will make it taste like skim milk, while using all of the coconut meat would be more like homogenized milk). Process on high for about 1 minute.
- Place nut-milk bag into a pitcher and pour mixture in. Squeeze bag to separate liquid from fiber. If you don’t have a nut-milk bag, pour mixture though a sieve, then through a cheesecloth lined sieve. Trying to remove as much fiber and particulates as possible.
- Store in fridge, shake as needed before using.
Notes
Reason’s why your milk may separate:
Using a regular blender. Because it cannot reach the speed of a Vitamix style blender, your milk may not be able to stay in emulsion.
Also water temperature will also play a part in its separation – too cold and it will separate. However, separated coconut milk does not affect the taste, and can easily be mixed back up by shaking it before using.
Using a regular blender. Because it cannot reach the speed of a Vitamix style blender, your milk may not be able to stay in emulsion.
Also water temperature will also play a part in its separation – too cold and it will separate. However, separated coconut milk does not affect the taste, and can easily be mixed back up by shaking it before using.
Tried this recipe?Let us know how it was!
As a 80 plus year old that has just become gluten intolerant your recipes are a delight. I have had to change my way of cooking and you have made it so easy. Thank you
How many cups does this recipe make?
4 cups
Thanks for fixing the problem. I Love your site. Thanks for making it easier for those that are gf.
Is there anything left over after you strain it. and if there is, can you do anything with it?
All the pulp, or coconut fiber is what is left over. You could add it to cakes or muffins if you like to add more fiber to your diet – although I wouldn’t add anymore than 1/4 cup, as it might change the recipe’s composition too much. You can always put the fiber in the compost.
Dry the pulp out and then put it in the food processor to make coconut flour.
That is a fantastic idea!!!