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Homemade Coconut Milk
This homemade coconut milk recipe is rich and creamy, and has the consistency of conventional canned coconut milk but contains a lot more nutrition.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Ingredients
- 3 cups raw coconut water (3 young Thai coconuts)
- 1 cup young Thai coconut meat
- 2 tablespoons melted virgin coconut oil (optional)
- 1 teaspoon natural vanilla extract (optional)
- 3 to 6 pitted dates (or 3 tablespoons pure maple syrup. For sugar-free option, see recipe notes)
- Pinch of Celtic sea salt
Instructions
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Crack open the young thai coconuts. (I use a Coco-Jack tool, which is the best way to crack coconuts. This tool opens them with one easy move.)
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Empty the coconut water and strain it using a fine mesh strainer. Scoop out the coconut meat from the coconuts, and cut the brown husk off the meat to clean it. Set aside 1 cup of coconut meat and 3 cups of coconut water. (You can freeze any remaining coconut water and coconut meat in separate containers for use later.)
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Throw the coconut meat, coconut water, salt, coconut oil, vanilla, and sweetener into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
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Transfer the milk to a sealed container in the fridge for about 3 hours to thicken. (Thickened, it will have a consistency similar to full-fat canned coconut milk.) The milk will keep in the fridge for about 3 days.
Recipe Notes
For sugar-free coconut milk: Omit the dates, and substitute 2 teaspoons powdered birch xylitol + 1/8 teaspoon alcohol-free liquid stevia.
Learn more about making homemade milks
Photo by Trent Lanz; styling by Alicia Buszczak