Homemade Coconut Milk

If you are looking for an alternative to dairy that tastes good and is packed with nutrients, look no more. This homemade coconut milk recipe is easy to make and is a tasty alternative to store-bought coconut milk. You can quickly boil or heat it and add it to your favorite beverages as a healthy substitute for dairy.

Coconut contains manganese, copper, and zinc. The fats found in its products are very digestible and contain antifungal, antiviral, and antibacterial properties. 

As Chris Kresser mentions in this article, store-bought coconut milk contains emulsifiers like guar gum and xanthan gum to keep the water and coconut combined. While these are generally safe ingredients, they may cause gastrointestinal issues such as gas and bloating in those with preexisting GI conditions. 

Ingredients

Servings: 1.5 cups

Prep Time: 10 minutes

Utensils: Blender, cheesecloth, storage jars

1 1/2 cups shredded, unsweetened organic coconut flakes

3 cups boiling water

Pinch of sea salt

1 tbsp organic coconut butter or manna (optional - I love it because it adds creaminess to the recipe)

Method

1. Place all the ingredients into a blender and blend on high for several minutes. I usually let it go for about 4-5 minutes, take breaks if the motor needs it.

2. Let the liquid cool until it is safe to handle.

3. Strain through a cheesecloth into a bowl or directly into a jar.

4. Squeeze the cloth to get the maximum amount of coconut milk out.

Enjoy a deliciously frothy morning latte!

The coconut milk will last in the refrigerator for 3-4 days. Recipe can be doubled if you want to prepare a bigger batch.