Coconut is an amazing food with a long list of benefits, including preventing heart disease, cancer, inflammation, and infection. This delicious and creamy Homemade Coconut Milk requires only 2 ingredients- coconut flakes and water. It’s super fast, easy, and inexpensive to make.
When we discovered that my youngest son couldn’t tolerate dairy, I started searching for alternatives to milk. I had used canned coconut milk before, but then found out that most cans of coconut milk found in stores are lined with a harmful chemical called BPA. Sometimes difficulties can be a blessing in disguise, as I was delighted to find that homemade coconut milk is healthier, cheaper, and much better tasting than the canned milk.
We love to use this milk in:
- fruit smoothies (our favorite is with frozen strawberries and banana)
- hot chocolate
- curries
- over Double Chocolate Granola
- in Chocolate Coconut Ice Cream
Homemade Coconut Milk
Servings 6 people
Ingredients
- 3 cups coconut flakes unsweetened
- 6 cups water
Instructions
- Heat water. Add coconut flakes and hot (but not boiling) water to your blender and blend for several minutes until smooth.
- For extra flavor, you can add vanilla, strawberries, or cocoa powder to the milk.
- Allow to cool slightly.
- Pour the milk through a colander lined with a thin towel, white t-shirt, or several layers of cheesecloth.
- Squeeze out all the remaining milk. My son likes to help me with this step and says he is "milking the cow."
- Store in the fridge for up to 3 days. The cream may separate from the milk, just stir before using.