I have been using coconut products for years and now you can find everything from coconut cream to coconut flour in your grocery store baking corridor. Coconut milk is a great alternative to wheat milk or rice, almonds, soy, or other plant-based milk and you can find it at most stores.
Unfortunately, canned coconut milk in the store usually has BPA in the can lining. Newer types of refrigerated cartons are a bit better, but they can also be more expensive and include desserts or preservatives. Not to mention the cost and packaging generated for this item – let’s face it – mostly water!
Fortunately, making coconut milk at home is very easy and cheap! In my opinion, home-made coconut milk costs less than $ 1 per batch. We use it for smoothies, curries, ice cream, or self drinks. It can also be flavored with natural vanilla, strawberry or cocoa powder. (I am!)
How to make coconut milk from scratch
Coconut is rich in medium fatty acids and lauric acid, which has many health benefits. This is one reason why coconut oil has become so popular. My kids can’t get enough of it and I love that it’s full of healthy fats which is especially good for growing bodies.
Best of all, you only need two ingredients to make coconut milk and one of them is self-stabilizing! Grab some unripe dried coconut from the pantry, mix some hot water and a blender, and sound – fresh coconut milk!
Another bonus: this prescription takes minimal pre-time and cleaning. You don’t need to have a rotating lantern milk bag, (although it’s a good idea if you often make it by scraping coconut or almond milk). I used a towel or some cloth in a pinch.
I’m experimenting with creative ways to use coconut pulp when done; let me know in the comments if you’ve found a favorite way to use it!
Try coconut milk recipes
Coconut milk works great for vegan, dairy-free, or pale diets. Here are some tips to try out your newly created creation!
Try this inexpensive way to make coconut milk:
Homemade coconut milk recipe
Homemade coconut milk from sliced coconut as an alternative to healthy and cheap milk.
Heat water until hot, but do not boil.
Put the chopped coconut in a blender or vitamin and add hot water. If all the water doesn’t fit, it can be done in batches. See instructions below.
Blend for several minutes until thick and creamy.
Pour through a lame sieve to remove most of the coconut solids.
Squeeze the strained liquid with a towel or several thicknesses of cheesecloth to remove the remaining pieces of coconut.
If you have to split the water in half, put the coconut you planted in a blender, add the rest of the water, and repeat.
Drink immediately for the best taste and texture or keep in the fridge for 3-4 days. Since there are no preservatives or fillers, the “cream” of coconut milk may separate from the top if stored in the refrigerator. Just shake or stir before use.
- Vanilla Coconut Milk: 2 tablespoons vanilla extract
- Strawberry Coconut Milk: 1 cup pure fresh or frozen strawberries
- Chocolate Coconut Milk: 2 tbsp cocoa powder + 2 tbsp vanilla extract
Service: 1Cup | Calories: 586kcal | Carbohydrates: 21Yes | Protein: 6Yes | Fat: 57Yes | Saturated fat: 51Yes | Sodium: 45But | Potassium: 482But | Fiber: 14Yes | Sugar: 7Yes | Vitamin C: 1But | Calcium: 30But | Iron: 3But
Ever made coconut milk before? Intending to try for a while? Submit your favorite hints below!