As is the case with other types of nut milk, it’s super easy to make your own coconut (nut) milk – but up until just a few months ago, I was still buying coconut milk in cans. What convinced me to switch to DIY? One day, when I was preparing to make a coconut curry, the coconut cream (fat) or my organic coconut milk (which does not contain any emulsifiers) settled at the top of the can. I shook it over and over, but it refused to reintegrate into the coconut water. I got so frustrated that I ended up trying to loosen the cream with a spoon – which meant that I ended up with coconut milk all over myself and the kitchen.

It was clear: from then on, I’d be making my own coconut milk! I’d known for a long time that it’s easy to do, but I had yet to try it myself.

Anyone who’s ever opened a fresh coconut knows that it doesn’t contain any coconut milk – just coconut water and coconut meat. Canned coconut milk is produced from the meat using industrial processes; here, we do the same thing, but with a blender. In my Clean Eating Basics workshops, I show participants how to make their own coconut milk, and today I’ll show you as well.

When it comes to making coconut milk, there’s an elaborate version and a quick and easy version. Both recipes are posted below.

Homemade Coconut Milk

Elaborate Version

Homemade Coconut Milk

Rezept drucken
Rezept drucken
liter
Prep Time 10 minutes
Cook Time
Passive Time
ZUTATEN:
ANLEITUNG:
  1. Boil 1 liter of water and pour over shredded coconut.
  2. Blend for approx. 1 minute in a high-spend blender.* Allow to cool for 10 minutes.
  3. Strain through a clean kitchen towel or nut milk bag.* Pour coconut milk into a clean container.
 
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The coconut flakes can be used twice – that is, to make two liters of coconut milk. After that, the milk comes out too watery. At this point, the leftover coconut pulp can be made into energy balls or used in cakes, among other possibilities.

 

Quick Version

The Quick Version is a lot quicker and easier: you need just 1–2 minutes and your fresh coconut milk is ready. (That’s why I tend not to make extra coconut milk to store in the fridge.) All you need is coconut butter,* which you can buy at a shop or make yourself (just add shredded coconut to a blender and blend, as you would when making any nut butter).

To make the Quick Version, blend together 60–100 g coconut* for every 1000 ml of water. Be sure to use lukewarm water! If it’s too cold, your coconut milk will turn out lumpy.

Tips and hacks

Homemade coconut milk contains no additives (like emulsifiers) and fits perfectly into the Clean Eating concept. In homemade coconut milk, just as in canned coconut milk, water and coconut fat can separate, with the coconut cream settling at the top. Just shake to reintegrate. Homemade coconut milk will stay fresh in the fridge for about three days, but it can also be frozen.

I use coconut milk in curries, green smoothies, chia pudding, and my Vanilla Coconut Rice Pudding with Raspberry Sauce.

You can read more about coconut in this post – and of course in my book Coconut Cooking, where you’ll also find a ton of coconut recipes:

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