Homemade Coconut Milk

This homemade coconut milk is a wonderful alternative to store-bought non-dairy milk with additives. I love how it is super easy and quick to make!

This recipe works great in soups (like my Tom Kha Gai Soup), granola, or in other recipes that call for “milk”. However, this coconut milk will not work for making whipped coconut cream.

If you wish, you can reserve coconut pulp to use in recipes that call for “homemade coconut flour” or “coconut pulp”.

Ingredients

Directions:

1. Pour hot water over coconut flakes in a glass jar or high-speed blender. Let it soak for a few minutes.
2. Blend on high for one minute. Let cool after blending so you don’t burn your hands when straining through a nut milk bag or another filtering device.
3. Hold a nut milk bag over a bowl, and pour blended coconut and water into the bag, allowing the milk to flow through into the bowl.
4. This homemade coconut milk is best enjoyed when made fresh, as after chilling in the refrigerator a thick layer of coconut fat will usually separate to the top. After refrigerating, you can re-blend it, or warm it up to make it smooth and creamy again.