How to make homemade coconut milk using 2 simple ingredients! Creamy, and sweet with a hint of coconut flavor, it makes the perfect dairy-free alternative for milk.
This is not only cheaper, but also healthier and tastier than any store-bought coconut milk. It’s tasty, creamy, and easy to prepare. Naturally dairy-free, gluten-free, and vegan.
What you’ll need to make this coconut milk
In terms of equipments, you’ll need
- A blender or food processor to blend the ingredients together until smooth.
- A cheesecloth or a nut milk bag, to strain everything and turn it into a smooth and creamy beverage.
For the ingredients, it couldn’t be simpler!
- Shredded coconut or coconut flakes. Make sure it’s unsweetened.
- Hot water.
Optional ingredients to bring it to the next level. You can use one of these/a combination, or all of them for extra depth of flavor.
- A pinch of sea salt to balance out the flavors
- Vanilla extract for a boost of sweetness
- Cinnamon to add depth of flavor
- Date for a touch of sweetness
How to make coconut milk from scratch
- Soak your shredded coconut in hor water for at least 10 minutes to help with the blending process.
- Blend everything until well combined.
- Strain using a nut milk bag or a cheesecloth.
- Pour your freshly made mixture in a glass bottle and refrigerate. Don’t forget to shake before use, as it can seperate.
What to do with coconut milk
You can use it to make smoothies, baked goods, desserts, lattes and much more! Here are a few recipes using coconut milk.
What you might need to make this recipe:
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How to make homemade coconut milk using 2 simple ingredients! Creamy, and sweet with a hint of coconut flavor, it makes the perfect dairy-free alternative for milk.
- 2 cup shredded unsweetened coconut or coconut flakes
- 4 cup hot water (use 3 cups for a thicker and creamier texture)
- a pinch of sea salt (optional)
- 1 tsp vanilla extract (optional)
- 1/2 tsp cinnamon (optional)
- 1 pitted date (optional)
Add 2 cups of shredded coconut and 2 cups of hot water to a blender. Soak the shredded coconut in hot water for at least 30 min. Soak longer for easier blending.
Blend your coconut and water for about 3 to 5 min or until well combined. Add a pinch of sea salt, vanilla extract, cinnamon, and/or pitted date, if using, and blend to combine.
Add the remaining 2 cups of water (or 1 cup, for creamier milk), blend until smooth.
Place your cheesecloth or nut milk bag in a strainer, and place the strainer over a mixing bowl.
Pour the coconut milk in your bowl covered with a nut milk bag or cheesecloth. Strain well using your hands to squeeze the coconut milk. Discard the pulp or save it to make coconut flour or add to granola recipes or baked goods.
Transfer the fresh coconut milk to a glass bottle and store it in the refrigerator for up to 4 days.
- This coconut milk can be kept in the fridge for up to 4 days.
- Use in smoothies, baked goods, or anywhere you would use coconut milk.
- This coconut milk can be frozen for up to 1 month.
Check out our other plant-based recipes
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