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I drink an obscene amount of nut milk: almond, coconut, hemp, hazelnut. But I don’t love all the additives in the store-bought versions, so wherever I can (read: when I’m not feeling lazy), I make homemade almond milk and homemade coconut milk.
This recipe for homemade coconut milk uses shredded coconut and could not be easier — or faster, for that matter. Follow this recipe, and five minutes from now, you’ll have a quart of your own homemade coconut milk in hand.
Homemade Coconut Milk
This recipe for homemade coconut milk uses shredded coconut and could not be easier — or faster, for that matter
- 1 cup organic shredded coconut
- 2 cups filtered water boiled
Place coconut and boiled water in a high-powered blender.
Blend on high speed until smooth (about 1 minute).
Place a cheesecloth over a metal or glass bowl and pour the coconut milk over the cheesecloth.
Once it’s cool enough to handle, wring out the coconut milk through the cheesecloth, squeezing and twisting until all you have left in the cloth is coconut pulp.
Save the pulp for smoothies or baking (or discard).
Pour the coconut milk into a glass jar. It will keep in the fridge for 2-3 days.
For a full lesson in how to make this homemade coconut milk, watch this video: