paleo dressing
Drinks

The Best Homemade Coconut Milk

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You only need two ingredients to make your very own coconut milk at home. It is a simple and inexpensive recipe that takes minutes to prepare. I use coconut milk often in my kitchen, from smoothies to curries. Its flavor can enhance many different kinds of recipes, or it can be enjoyed as a replacement to dairy milk.

The Best Homemade Coconut Milk- you will never buy store-bought coconut milk again!
Serving Size
1
Calories/Serving
140

The Best Homemade Coconut Milk- you will never buy store-bought coconut milk again!



Coconut milk is a wonderful alternative for people who are lactose intolerant or allergic to soy – or for people following the Paleo diet. Coconut milk also carries certain health benefits. The high fat content of coconut milk is composed of short and medium chain fatty acids, which contain lauric acid. Lauric acid is effective at ridding the body of viruses thanks to its antibacterial and antiviral properties. In addition, coconut milk contains magnesium, potassium, and phosphorous.

Coconut milk also works well in soups, stews, desserts of course, or even baked goods. I always used to buy coconut milk in a can – that is, until I learned how easy it was to make at home. Furthermore, by making the milk at home I can be sure that there are no unwanted additives in the milk I am consuming.

coconut

paleo muffins

The first step to making your very own coconut milk is to place the shredded coconut flakes and hot water into a blender. Make sure to use unsweetened fresh shredded coconut, and the water should be hot – not quite boiling. Pour the water over the coconut and allow it to rest for a few minutes. This will soften the coconut for the next step, which is to blend. Blend the mixture on high for 1-2 minutes until it looks milky.

blending the coconut

From the blender, pour the coconut mixture into a nut milk bag while holding the bag over a bowl. I prefer a nut milk bag because it is less messy and yields a bit more milk, but you could also use several layers of cheesecloth instead. Try to squeeze out as much milk as you possibly can. The process will leave coconut pulp in the bag, which you can discard of (or you can make coconut flour with it if you own a dehydrator!). Place the milk into a jar or another airtight container. It will keep for up to four days in the refrigerator, and might separate – but just give it a shake before serving. That’s all there is to it! Your first bottle of coconut milk will be ready to enjoy.


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

    • 3 cups unsweetened shredded coconut
    • 4 cups hot water

Directions

  1. Place the shredded coconut and hot water into a blender. Let sit for 2-3 minutes to soften, then blend for 1-2 minutes until the mixture is milky.
  2. Pour the mixture into a nut milk bag or cheesecloth over a bowl. Squeeze as much milk out of the bag as possible. Discard of the leftover pulp. Transfer the milk to an airtight bottle or container and store in the refrigerator.

Servings

Serving Size

1

Servings/Recipe

12

paleo brownies

Nutrition Information

Calories

140

Carbohydrates

5 g

Fat

13.7 g

Sugar

1.6 g

Protein

1.5 g

Fiber

3.5 g

Calories 140 kcal
Potassium 115.4 mg
Vitamin C 0.3 mg
Folic Acid (B9) 1.9 µg
Sodium 11 mg

Print Recipe

  1. Can you use bagged shredded coconut for this or do you have to shred your own? What’s the easiest way to shred your own?

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