Coconut Milk

5 from 1 vote

No matter how much I love my store-bought coconut milk, it doesn't even come close to fresh homemade coconut milk. The taste of fresh coconut milk is so clean, so refreshing, and so fragrant. It’s just like fresh coconut in the creamy liquid form. You can use it to enhance the flavor of a myriad of dishes - from smoothies and shakes to soups and stews - or sip it on its own.

Prep Time10

Total Time10

Course: Drinks, How-To

Cuisine: Thai

Keyword: coconut milk, coconut milk recipe, homemade coconut milk, how to make coconut milk

Servings: (½-cup) servings

Calories: 52kcal

Equipment

Ingredients

2 cups unsweetened shredded coconut
3-4 cups water

US Customary - Metric

Instructions

Blend the ingredients. Add the coconut and hot water to a high-speed blender and blend on high until the coconut has broken down and the mixture becomes frothy. The milk will look creamy but still have little coconut pieces.
Strain the coconut. Set a nut milk bag over a large bowl and pour the milk in. Bring the top of the bag together and use your hands to squeeze out as much liquid as possible. You should end up with very dry and tasteless coconut flesh.
Store. Leftover almond milk keeps well in an airtight container in the refrigerator for up to 5 days. For longer-term storage, freeze in an airtight container for up to 3 months.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition