How to make coconut milk

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Learn how to make coconut milk, a delicious and creamy kind of plant milk. It requires only 2 ingredients and it’s ready in just 5 minutes.

Photo of 2 glass bottles of coconut milk

Have you ever wondered how to make coconut milk? It’s actually a pretty easy recipe that requires simple ingredients. It’s so creamy, delicious, and nutritious I really love it!

This homemade version is healthier than the store-bought ones, as it’s made with all-natural ingredients and doesn’t contain any additives or preservatives. And it’s also more affordable than other types of plant milk!

Besides, what’s great about making your own plant milk at home is that you can use the leftover pulp to prepare other recipes. In this case, I’d suggest you use it to make coconut flour or just add it to your smoothies, energy balls, and oatmeal.

Coconut milk, a super creamy kind of vegetable milk with an amazing flavor. To make it you only need 2 ingredients and 5 minutes; it’s simple, tasty, and wonderfully good!

How to make coconut milk – Step by step

Step-by-step photos of how to make coconut milk
  • Add the shredded coconut and boiling water to a high-speed blender (photo 1).
  • Blend on high until the coconut is puréed and the mixture seems well combined (photo 2), for about 1 to 2 minutes.
  • Allow to cool and pour the mixture into a nut milk bag, a napkin, a cheesecloth, or even a fine mesh strainer (photo 3).
  • Squeeze all the liquid out of the coconut until you’ve extracted as much of the milk as possible (photo 4).
  • Serve it hot or cold.

Pro tips

  • Add more or less water or shredded coconut depending on your taste or on what will you be using your coconut milk for.
  • For a thicker, creamier milk, use 3 cups of water (750 ml) and the same amount of shredded coconut.
  • For a thinner texture, use 1 cup of shredded coconut (250 ml) and the same amount of water.
  • In case you want your coconut milk sweet, feel free to add any sweetener you want once the milk is ready. If you use dates, add the milk and the dates to a high-speed blender and blend until smooth. If you use other sweeteners, just stir until well combined or shake the bottle or container until well mixed.
  • I’ve tried to make coconut milk with water at room temperature, but it’s not the same, although it’s a good alternative if you’re in a hurry. The boiling water softens and steeps the shredded coconut, resulting in an easier blending and better flavor.
  • Classic coconut milk is made with fresh coconuts, but I find shredded coconut to be more convenient and the process is also cleaner and simpler. Feel free to use fresh coconuts if you want to.
Photo of a bottle of coconut milk pouring the milk into a glass

How long will this coconut milk last?

As it’s homemade, this recipe doesn’t contain any additives or preservatives. That’s why you should keep it in an airtight container in the fridge and it will last for 4-7 days.

What can I do with the coconut milk’s leftover pulp?

You can prepare plenty of different recipes with the leftover pulp! Feel free to make coconut flour, add it to some vegan chocolate chip cookies, or your morning vegan oatmeal, or you can even make some delicious energy balls with it.

What recipes can I make with coconut milk?

You can use it just like any other kind of plant milk. Feel free to add it to your mango smoothie or matcha latte, and it will also work for making vegan pancakes or vegan brownies.

Looking for more plant milk recipes?

Photo of a glass of homemade coconut milk

Did you make this coconut milk recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of two glass bottles of coconut milk

Coconut Milk

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 4 cups or 1 liter (approx) 1x
  • How to, Drinks
  • American
  • Vegan

Servings 4 cups or 1 liter (approx) 1x

Scale Tap or hover over number to scale servings

Learn how to make coconut milk, a delicious and creamy kind of plant milk. It requires only 2 ingredients and it’s ready in just 5 minutes.

Ingredients

  • 2 cups shredded coconut (190 g), unsweetened and dried
  • 4 cups boiling water (1 liter)

Instructions

  1. Add the shredded coconut and boiling water to a high-speed blender.
  2. Blend on high until the coconut is puréed and the mixture seems well combined, for about 1 to 2 minutes.
  3. Allow to cool and pour the mixture into a nut milk bag, a napkin, a cheesecloth, or even a fine-mesh strainer.
  4. Squeeze all the liquid out of the coconut. Squeeze until you’ve extracted as much of the milk as possible.
  5. Use the leftover pulp to make coconut flour, vegan chocolate chip cookies, vegan oatmeal, or energy balls.
  6. Coconut milk is great for making mango smoothie, matcha latte, vegan pancakes, and vegan brownies.
  7. Keep it in an airtight container in the fridge for 4-7 days and shake before use.

Notes

  • Add more or less water or shredded coconut depending on your taste or on what will you be using your coconut milk for.
  • For a thicker, creamier milk, use 3 cups of water (750 ml) and the same amount of shredded coconut.
  • For a thinner texture, use 1 cup of shredded coconut (250 ml) and the same amount of water.
  • If you want your coconut milk sweet, feel free to add any sweetener you want once the milk is ready. If you use dates, add the milk and the dates to a high-speed blender and blend until smooth. If you use other sweeteners, just stir until well combined or shake the bottle or container until well mixed.
  • I’ve tried to make coconut milk with water at room temperature, but it’s not the same, although it’s a good alternative if you’re in a hurry. The boiling water softens and steeps the shredded coconut, resulting in an easier blending and better flavor.
  • Classic coconut milk is made with fresh coconuts, but I find shredded coconut to be more convenient and the process is also cleaner and simpler. Feel free to use fresh coconuts if you want to.
  • Nutritional info is not accurate, as I discarded part of the pulp.

Nutrition

  • Serving Size: 1/8 of the recipe (1/2 cup or 125 ml approx)
  • Calories: 84
  • Sugar: 1.5 g
  • Sodium: 5 mg
  • Fat: 7.9 g
  • Saturated Fat: 7 g
  • Carbohydrates: 3.6 g
  • Fiber: 2.1 g
  • Protein: 0.8 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in January of 2019, but was republished with new photos, step by step instructions and tips in August of 2020.



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