Homemade Coconut Milk
Making homemade coconut milk is a creamy, easy, and dairy-free DIY. Plus, you can make this versatile plant-based ingredient from fresh coconut OR coconut flakes. An excellent addition to soups, stews, curries, smoothies, and baked goods. Fresh with rich taste and very versatile!
Are you feeling adventurous and wanting tropical vibes for your curry? Or maybe you’re looking for an alternative to dairy without sacrificing that creamy texture. Then this recipe is what you’re looking for.
I started making coconut milk for my family when I was about 12 years old because they love coconut rice. Oh, how I dreaded this process. We had to crack open the coconuts and grate them. Needless to say, it’s NOT one of my favorite things to do. So as an adult, I completely wiped out this process from my memory, resorting to canned coconut milk for all my cooking and baking needs.
Why DIY Is Best
But our past seems to haunt us on the most odd occasions. As I was opening a carton of coconut milk, I casually glanced at the ingredients. Seriously? Emulsifiers and thickening agents are a red flag for me because this stuff is perfect as is. And so I went back to my roots and started making my own coconut milk again. That’s not to say I don’t take a shortcut once in a while with an organic version from the store.
How to Make Coconut Milk
Here’s how we usually do it back in Cameroon.
- Crack open the coconut using the blunt side of a cleaver or hammer, and then split it into two. (Drain the coconut water first for a refreshing electrolyte drink.)
- Coconut – You can manually carve the coconut meat from the shell OR bake it in a 350℉ (180 ℃) oven for about 10 minutes to loosen the flesh from the shell.
- Chop the coconut meat, add water, and blend until a fine, smooth consistency.
- Strain it through a cheesecloth or nut milk bag. Squeeze hard to extract all the milk possible. And there you go!
Tips and Tricks
- Please don’t waste the pulp because you can dry it and use it for flour. Or use it straightaway in a recipe without bothering to dehydrate it.
- If you want cream, pour the milk into a quart-sized glass jar and refrigerate it for several hours (overnight is good). The cold will help the cream rise and solidify it, making it easier to separate.
Make-Ahead and Storage Instructions
Make a big batch to save on cleanup; you’ll make as big a mess for a quart as you will for a gallon. Besides, it freezes well and will last in the fridge for a week or longer.
Delicious Recipes That Call for Coconut Milk
More Amazing DIY Recipes
Watch How to Make It
[adthrive-in-post-video-player video-id=”ONIMrOfL” upload-date=”2019-11-12T03:13:16.000Z” name=”Homemade Coconut Milk” description=”Homemade Coconut Flour and Milk – homemade coconut milk and flour made from fresh coconut OR coconut flakes. Fresh, tasty and so versatile!”]
This blog post was originally published in January 2020 and has been updated with additional tips, new photos, and a video.
Homemade Coconut Milk
Ingredients
Fresh Coconut
- 1 coconut (use more coconuts for more milk)
- 1½-2 cups (350-470ml) water (see notes)
Coconut Flakes
- 2 cups (120g) coconut flakes (see notes)
- 4 cups (940ml) hot water
Instructions
Fresh Coconut
- Hit the middle of a coconut hard with the blunt side of a cleaver or hammer, just enough to crack it. Drain the water for later. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will eventually split in half at the center.
- Place it in a 350℉ (180℃) oven for about 10 minutes to facilitate the removal of the flesh from the shell. Let it cool. Remove the coconut from the shell with a sturdy spoon.
- Using a sharp knife or a potato peeler, peel the skin off the coconut, or you can chop it without peeling.
Coconut Flakes
- Soak the coconut flakes in hot water for 2-4 hours (the ratio of coconut to water is one cup of coconut flakes and two cups of water).
- Blend coconut in a blender (a Blendtec or Vitamix does a better job) on high until smooth.
- Strain the coconut mixture with a cheesecloth or nut bag. Squeeze really tight to extract all the milk. Save the milk and use the pulp as you would coconut flour.
Tips & Notes:
- Start with less water and add more for the desired consistency. You can always add more, but you can’t take it back out.
- Dessicated coconut sometimes has a lower fat content and may result in less flavorful milk. Coconut flakes tend to be less processed for a richer flavor.
- Use hot water to soften the fat in coconut flakes for easier blending.
- Please keep in mind that nutritional information is a rough estimate and can vary considerably based on the ingredients used.
Nutrition Information:
