Homemade Coconut Milk

Homemade Coconut Milk

Here is a recipe for coconut milk using unsweetened, shredded coconut. It worked well in chocolate pudding for the trifle I made today! The original recipe is here. (Once again, Wellness Mama comes to the rescue!) I changed the amounts very slightly.

Homemade Coconut Milk

Yield: 1 3/4 cup

Ingredients:
2 1/4 cups hot water
1 cup coconut
sweetener of choice
vanilla

Directions:
1. Heat up water, but do not boil.
2. Blend water and coconut in blender for a 3-4 minutes. WARNING: start with a low speed and hold the cover on tight–two out of three times I’ve made this and had hot water and coconut everywhere starting on high speed…
3. Strain milk mixture through fine mesh strainer and then through a nut bag or cheesecloth.
4. Sweeten if desired and add vanilla if using or leave it plain!

Notes:
*The milk may separate but just shake it well before using. Use within a few days (I’ve read varying ideas on how long it lasts–some say up to a week.)
*To make coconut milk for the pudding (needing 2 cups) the following recipe should work leaving you a bit of extra milk:
3 cups hot water and 1 1/3 cups coconut.

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