Easy Homemade Coconut Milk
Making your own coconut milk from scratch is easy and it tastes delicious. All it takes is measure, blend and strain and you’re ready to go.
Now, you might wonder why would I want to make my own instead of just buying a carton of coconut milk at the grocery store? Here’s why: by making it from scratch you know exactly what is and more importantly is not in it. The cartons at the grocery store typically contain an emulsifier called carageenan, which is a known carcinogen. If you want to read more about this I suggest you take a look here.
For now, let’s keep carageenan out of our smoothies.
When we make coconut milk from scratch, the fat and liquid will separate since we are not adding an emulsifying ingredient, but a simple shake will solve that!
This recipe is a great option for a dairy-free, nut-free milk. It is a thinner milk that is great served over some homemade granola, added to smoothies, or as a dairy replacement in a cup of coffee (trust me). Think replacement for cow’s milk or almond milk, rather than a replacement for canned coconut milk used in sauces/curries. I still use a good quality BPA-free can of coconut milk for those applications as the canned versions do not contain carageenan.
- 2 cups dried shredded coconut (sulphite-free)
- 4 cups water
- Put coconut and water in blender and blend on high for about two minutes. Strain blended mixture through a clean nut milk bag or fine mesh sieve and enjoy. Store in a sealed mason jar in the fridge for 3-4 days. The fat may separate once chilled. Simply shake before serving to re-incorporate.
If you make this recipe, I would love to know how you chose to enjoy your coconut milk. Did you use it in a smoothie, drink it straight up, or something else entirely?