This is a super simple how-to for delicious homemade coconut milk, a great dairy-free option using 100% fresh coconut, takes less than 10 minutes to make and you’ll never want to buy store-bought again!
From my Coconut Shreds, Chips & Bowls , a coconut based golden milk, This Vegan Thai Green Curry, Homemade bounty bars … to this super simple DIY homemade coconut milk, I LOVE to use coconut. And this coconut milk is a delicious 2 ingredient, 10 minutes, dairy-free option.
In fact, I love coconut so much that I’m in the process of moving over my virgin coconut oil, coconut yogurt and coconut cream recipes over from my Instagram so , watch this space!
Coconut milk is so super versatile and can be used in so many recipes including smoothies, curries, as a non-dairy milk alternative in many recipes including with cereal, oats , pancakes and other baking recipes. Coconut milk can also be used within sauces and soups, as part of a marinade, and in a whole array of desserts and snacks including chia pudding, mousse etc! Honestly, the list is endless!
When buying store-bough coconut milk it can get very pricey quickly and , sometimes, you’ll find that your product comes with a whole bunch of unneccessary ‘additional’ ingredients. This homemade coconut milk is made from two base ingredients; Coconut and water. This can then be flavoured with vanilla for an additional sweet touch.
This homemade coconut milk is also very affordable and can save you a lot of money if this is an ingedient that you use alot!
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The DIY Homemade Coconut Milk Recipe:
- 1 coconut – flesh
- 3 cups of filtered water
- 1 vanilla bean (for vanilla flavour)
- Make 2 or 3 holes and pour out the coconut water. *
- To crack it open, simply bash it along the middle line/equator) a few times with a hammer - this will allow you to split the coconut in 2.
- Collect the flesh. I used a special coconut tool to do this, however you can also just use a knife.
- Blend the coconut flesh with the 3 cups of water in a high-power food processor/blender. Optional here is to add vanilla for flavour.
- Pour the mixture into a nut milk bag and squeeze out all the liquid **
- Pour into a glass container and keep in the fridge for up to 3-4 days ***
- Can use any type of fresh coconut
- * Can use the coconut water as well, substituting for part of the filtered water. I prefer to drink the coconut water as soon as I open the coconut.
- ** You can use the leftover coconut flesh to make cookies or other baked goodies.
- *** when you place it the fridge, it's possible to see the water separate. that's completely normal as there are no preservatives or emulsifiers. Just shake well before you use it.