Whether you’re lactose intolerant, vegan or just really love the taste, coconut milk is really yummy and so easy to make at home. The reason I made it was more to get coconut flour out of the left over pulp. Coconut flour is great to make low carb and gluten free dishes and desserts. Homemade coconut milk isn’t necessarily cheaper than store bought but has a much better taste and if you use fresh coconut, it doesn’t have preservatives. Now the coconut flour is a whole lot cheaper than store bought and that’s where it’s really worth a little extra time.
I had one bag of sweetened shredded coconut at home that I needed to use. Next time I will use a fresh young coconut and scrape out the flesh. That way there won’t be any preservatives or sugar added in. You can use organic unsweetened shredded coconut flakes. You can just add stevia or your preferred sweetener unless you like it unsweetened. I used a whole 1lb bag and that got me about two cups worth of flour and 10 cups of milk. (that’s 1 pint of flour and 5 pints of milk). If using fresh or organic, there aren’t preservatives so you need to drink in 3-4 days. Also there will be a lot of separation so shake really well before drinking. It is sooooo good that I can drink it out of a glass. I cannot do that with store bought.
Homemade Coconut Milk
- 2 cups unsweetened, shredded coconut
- 4 cups hot (not boiling), pure water
- 1 teaspoon vanilla extract or 1 teaspoon almond extract (optional)
- 6 drops stevia (optional)
- Place shredded coconut in a bowl of hot (not boiling), pure water. Let soak for 1-2 hours. Do NOT discard the water.
- In the Vitamix or blender, combine coconut, soaking water, and vanilla/almond extract and stevia, if using. Blend on the highest speed for about 1-5 minutes, depending on your blender. Just make sure the flakes are very fine when done blending.
- Strain liquid through a nut milk bag, paint strainer bag or very, very fine cheesecloth, pressing/squeezing out all the liquid you can.
- Save the flesh to use for coconut flour.
- Use immediately or store in the fridge. Good for 3-4 days. Since there are no preservatives or fillers, the fat in the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.
Directions for coconut flour:
1. Take the squeezed and mostly dried coconut powder flakes and place on pan.
3. Dehydrate in 175 degree oven for about 45 minuets.