How To Make Homemade Coconut Milk

How-To-Make-Homemade-Coconut-MilkHere is a really simple recipe to make 100% pure Homemade Coconut Milk with your Vitamix.

I’ve had quite a journey over the past several years in trying to find the best non-dairy milk alternative.

Here’s how my choices have evolved:

  1. Organic Soy Milk (carton)
  2. Organic Almond  Milk (boxed)
  3. Organic Coconut Milk (boxed)
  4. Organic Homemade Almond Milk & Organic Homemade Coconut Milk

I transitioned away from soy because of the health concerns of soy.

Then I transitioned away from the boxed almond and coconut milks because of the questionable additives carrageegan and Vitamin A Palimate.

Now I’ve recently realized that I really had no reason to not make my own coconut milk because I already had a Vitamix and coconut flakes are fairly inexpensive, especially if you buy them in bulk.

So now I enjoy making my own milk and you can too!

When making your milk don’t forget to use the purest water you can.  You don’t want to use regular tap water to make your healthy, pure milk.  I always use my Berkey for anything that requires water.

Other than that, just make sure your coconut chips/flakes are organic and you’ll be good to go.

Super easy and 100% organic, pure coconut milk!

5 Fast Facts About Coconut Chips/Flakes:

  • excellent source of manganese (60% dv) and iron (11% dv)
  • high in lauric acid
  • can help lower cholesterol
  • healthy source of medium-chain fatty acids
  • great source of fiber (2 tablespoons = 4.6 g fiber)

 

 

How-To-Make-Homemade-Coconut-Milk

How-To-Make-Homemade-Coconut-Milk

How-To-Make-Homemade-Coconut-Milk

How-To-Make-Homemade-Coconut-Milk

How-To-Make-Homemade-Coconut-Milk

How-To-Make-Homemade-Coconut-Milk

 

Where to Buy:  I buy my coconut chips/flakes in bulk but you can also order online from Amazon and have them delivered straight to your door and you’ll be supporting The Healthy Family and Home website at the same time!

 

Tip #1:  The first time I made it, I didn’t follow the recipe in full (I increased the amount of coconut chips/flakes and didn’t do the second round of blending/straining) because I didn’t see the point of doing it twice.  But then I went back and read the comments and then I realized why it was important to do both steps.  Here is why:   “You blend it twice to extract all the milk so that you have a “regular” coconut milk. The first blending and straining is more like the “cream of coconut” sold in stores. The second time you blend and squeeze gives you the regular coconut milk”.  – Posted By Sarah | 6/3/10 12:44 PM (source)

 

Tip #2:  I used the large chip/flake coconut and increased the amount to 1 cup but didn’t realize it wasn’t the same as using shredded coconut until I read this comment:   “The measurements would be totally different as the flakes are a different shape and would fill a cup less then shredded would. I would either grind the flakes until they’re finer like the shredded or double the amount of coconut, at least. I’m really not sure how much flakes would equal the shredded though, but you can experiment and see what works for you“.  – Posted By Sarah | 3/25/10 6:24 PM (source)

Tip #3:  I store my coconut milk in an air-tight, glass container.

Tip #4:  I buy my coconut chips/flakes in bulk to save money.  If you’ll be making coconut milk on a regular basis, this is your best option.  Here’s where you can buy a 1 gallon container:

1-Gallon Pail – Coconut Flakes

 

 

 

How To Make Homemade Coconut Milk

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 1 1/2 cup purified or distilled water
  • 1 cup organic dry coconut flakes

Directions

Step 1 Heat the water, but do not bring it to a boil.

Put 1 cup of the hot water and all the coconut flakes in a Vitamix and blend for approximately 2 - 3 minutes or until well blended.

1st Strain: Pour the coconut milk through a nut/milk bag into a bowl, squeezing all of the liquid out with your hands.

Put the coconut pulp from the first strain and remaining 1/2 cup of hot water back into the Vitamix and blend for another 2 - 3 minutes.

2nd Strain: Pour the coconut milk through a nut/milk bag into a bowl, squeezing all of the liquid out with your hands.

Store coconut milk in an air-tight glass container.

Keep refrigerated and best if used within 2 days.

Enjoy!

Note

Recipe source:  http://www.freecoconutrecipes.com/index.cfm/2009/12/11/homemade-coconut-milk


Simple Meal Planning - Plan to Eat

 

 

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8 comments to How To Make Homemade Coconut Milk

  • Homemade non-dairy milk is really delicious, so easy and a lot of fun to make. I don’t have a Vitamix, but if I get one I would love to make coconut milk and coconut sour cream.

  • Stephen

    Hello Karielyn,

    I made coconut milk tonight for the first time using a food processor (11 cup Cuisinart), and it looked and tasted great until I placed it in the fridge. Once in the fridge, I had 2 inches of solidified “matter” (it looked like coconut oil). I had to use a wooden spoon to plunge through to ge the liquid.

    Have you experienced this same issue?

    • Karielyn

      Hi Stephen! Yes, when I refrigerate my coconut milk it separates into a 1-2 inch disk of solidified fat on top of the actual liquid milk.

      It is actually good thing to happen and it’s because the homemade coconut milk doesn’t contain any emulsifiers or additives.

      What I do is just set it on the counter at room temperature right before I need to use it and stir it up really good with a spoon and it’s back to it’s normal state.

      I’m glad to know that you had success with a food processor since some readers might not have a Vitamix to use.

      So your coconut milk is a-ok and thanks for a great question :)

  • Oriel

    Do you happen to know of any natural preservatives you could use in the milk to retard spoilage? If not, how long does this keep fresh in the fridge before spoiling?

    Thanks!

    • Karielyn

      Hi Oriel! I’m sorry, I sure don’t know of anything that you could add to the milk to make it last longer.

      I always make small batches (2 -3 cups) at a time and usually use it up within a day or so, so I pretty much make a fresh batch every other day.

      I’ve never kept mine longer than a couple of days so you would be safe for at least 48 hours.

      Don’t be alarmed if it separates after it’s been in the refrigerator because the fat will rise to the top and harden a little.

      It’s ok, just leave it on the counter at room temperature until it melts or run your glass container under some warm water to help it melt faster. Then just shake or stir it up and your’re good to go.

      One of the good things about making homemade milk is it doesn’t have all the preservatives and additives but it doesn’t last as long as boxed milk.

      I hope that helps and that you enjoy your homemade coconut milk :)

  • Cindie

    I’ve made hazelnut milk with my Nutribullet. Will I be able to do the same with coconut milk?

    • Karielyn

      Hi Cindie! I’m afraid I’m not familiar with the Nutribullet, but I would think if it was able to make nut milk, it should be able to make coconut milk since the coconut flakes are definitely softer than nuts.

      You would just need to make sure you blended it until it became a liquid, like with the nut milk.

      I would give it a try and see. Coconut flakes are fairly expensive (you can get them in the bulk section at Whole Foods) and if it doesn’t work, you’ll still have the flakes you could use to make something else.

      I’d love if you’d let me know if it works if you try it out :)

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