Homemade Coconut Milk
Customizable, simple, cheap and delicious homemade coconut milk. A super healthy, GF, low-carb, vegan-friendly alternative with just two ingredients.
- 1 cup unsweetened shredded coconut
- 3 cups hot water
OPTIONALS*
- 1-2 dates
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp pure vanilla extract
- 1 tsp carob powder
Place the shredded coconut in a high-speed blender.
Heat the water until it’s hot, not boiling, and pour it over the coconut shreds.
Let the mixture sit for 10 – 15 minutes; then blend it on high for a minute or two.
Strain the mixture using a milk bag or a thin piece of cloth. Make sure to squeeze out all the liquid.
Store the coconut milk in a glass bottle in the fridge for up to 4 days.
Enjoy!
* Some of my favorite suggestions, in case you want to add a little flavor to your coconut milk. Pick one or use a combination of 2 or 3. For example, if you want your coconut milk to taste a little bit like caramel, add dates, vanilla and carob powder to the mixture. SO YUM. Or if you want your milk with a little spice, add turmeric and cinnamon.
** This recipe is an adaptation/combination of a lot of coconut milk recipes from other food bloggers.