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Homemade Coconut Milk

Homemade Coconut Milk

Homemade Coconut Milk - creamy white non-dairy coconut milk made from fresh coconut OR with coconut flakes. A great addition to soups, stews, curries, smoothies and even baked goods. Fresh with rich taste and very versatile!

Course Breakfast
Cuisine African
Keyword coconut milk
Prep Time 2 hours
Total Time 2 hours
Author Imma

Ingredients

Using fresh coconut

  • 1 coconut
  • 1 ½ - 2 cups water

Using Coconut flakes

  • 2 cups coconut flakes
  • 4 cups water
  • Blender
  • Coffee grinder
  • cheese cloth
US Customary - Metric

Instructions

Coconut Milk

  1. Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center.

  2. Place it in the oven for about 10 minutes at 350 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.

  3. Using a sharp knife or a potato peeler, peel the skin off the coconut or you can chop it without peeling.
  4. If using coconut flakes, soak coconut flakes with warm water for about 2 -4 hours and continue with the next steps. Ratio of coconut is one cup coconut flakes and two cups water.

  5. Blend coconut in a blender (Blendtec or Vitamix preferably) on high into a fine consistency.

  6. Sieve the coconut mixture using a cheesecloth. Squeeze really tight to extract all the milk. Save the milk.