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Learn how simple it is to make Homemade Coconut Milk with shredded coconut! This nutritious dairy-free milk is perfect for adding to tea, coffee, hot chocolate and smoothies! Plus, it doesn't require overnight soaking, making it quick and easy.
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If you're a coconut lover, you probably have a few go-to recipes that call for coconut milk. So, you'll be glad to learn that there's a quick, easy way to make Coconut Milk right at home. Personally, I think everyone should know this handy little kitchen hack!
Benefits of Homemade Coconut Milk
Along with being quick and easy, there are plenty of benefits to making Homemade Coconut Milk. You know what's in it, for one. Plus, it's a healthy way to save some money!
Free of BPA & Additives
Although canned and boxed Coconut Milk is so convenient and quite affordable, there are some downsides. For one, can linings contain BPA (or other replacements that can be almost as harmful), which can leach into our otherwise healthy Coconut Milk.
Most boxed (or carton) Coconut Milk is often an even worse option. Many contain preservatives, emulsifiers, "flavours", binding agents and fillers.
And trust me, I get it. I myself keep canned Coconut Milk on hand for when I'm in a pinch and for certain things like coconut yogurt. However, minimizing our exposure to toxins and disease-promoting substances can greatly increase the body's capacity to do its job protecting itself against those very things.
So, that's why Homemade always wins! Thankfully, making Coconut Milk with shredded coconut is a fast, easy way to steer clear of (or minimize) all that gunk.
Cost Effective
Making Homemade Coconut Milk with shredded coconut can be more cost-effective! A bag of organic shredded coconut is about the same price as one can of coconut milk. Maybe a dollar or two more. However, you can get about five cups of coconut milk out of a 340g bag of shredded coconut. Plus, you can use the leftover coconut pulp to make healthy treats! So, you're getting a lot more bang for your buck.
Health Benefits of Coconut Milk
Coconut Milk also offers plenty of health benefits and is surprisingly heart-healthy!
Good Source of Medium-Chain Fatty Acids (MCTs)
Although coconut is a high-fat food, it is full of health-promoting medium-chain saturated fatty acids, also known as Medium Chain Triglycerides (MCTs).
Concentrated MCT oils have become all the rage because they can offer many benefits. Some of these include promoting healthy gut flora, increasing energy and aiding in weight loss. However, you don't have to buy expensive oils to get these benefits. You can also get them naturally through foods like coconut, cow and goat milk, butter, yogurt, etc. However, I should note that less is more with dairy products. Too much can overrun our system with mucus.
Increases good cholesterol. Although the fat in coconut is saturated, studies have found that due to the medium-chain fatty acids, it doesn't increase LDL (bad cholesterol) but rather HDL (good cholesterol).
Promotes healthy gut flora. Again, thanks to the MCTs, coconut milk is wonderful for balancing gut flora. It can kill off harmful gut bacteria while leaving the good guys intact!
Can aid in digestion & weight loss. Studies have found that MCTs promote the hormone ghrelin, which tells your brain you are full and satiated. This is great for preventing over-eating and all-day snacking. The fatty acids in coconut milk are also known to improve digestion. Both of which can aid in weight loss.
Great Source of Minerals
Coconut is a great source of many minerals, especially manganese, copper and molybdenum. However, it's also a good source of zinc, potassium and selenium.
Boosts Energy. Coconut milk, coconut water and coconut meat are all great for boosting energy. Thanks to the high mineral content, specifically potassium, manganese and zinc, coconut is a good source of electrolytes. On top of that, medium-chain fatty acids are also used as a source of energy for the skeletal muscles and heart.
Seasonal Benefits of Coconut
With so many benefits, Coconut Milk has something to offer in every season.
Summer - Since they grow in the tropics, it's not hard to guess that Coconut (and Coconut Milk) are great for summer! Coconut is excellent for clearing summer heat.
Harvest - Coconut offers a sweet taste which offers nourishment during the harvest season (late summer to early autumn).
Winter - The medium-chain fatty acids in Coconut Milk help to keep us warm and satiated, making it beneficial to add to soups and drinks in winter. Plus, is a great time to support the kidneys with both hydrating and naturally sodium-rich foods. Adding coconut milk to your winter soups and stews is one delicious way to do so.
How to Make Coconut Milk With Shredded Coconut
As mentioned, making homemade coconut milk with shredded coconut is so easy that everyone should know this little DIY kitchen hack!
What You Will Need
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- Blender
- Plant Milk Bag / Sieve
- Large Liquid Measuring Cup / Bowl
- Unsweetened Shredded Coconut
- Sealable Container (If Storing)
1. Soak for 5 - 10 Minutes
Place one cup of unsweetened shredded coconut in a bowl or large liquid measuring cup. Pour over two cups of warm water and allow to soak for five to ten minutes.
If you have a powerful blender, you can skip the soaking. However, blending adds more heat. So, if using a bag, you may have to let it cool before handling. That's why I prefer to simply allow it to cool as it soaks before blending. Soaking also gives a slightly larger yield of milk.
You can also use coconut water which will make it more like traditional coconut milk. I would recommend soaking the shredded coconut in one cup of regular water and then adding one cup of coconut water before blending.
2. Blend
Once your coconut has soaked and softened, you can go ahead and pour it all into your blender jug. Make sure the lid is sealed nice and tight, and blend for thirty seconds to a minute.
The longer you blend, the less pulp and more milk you will get. However, I wouldn't recommend blending for over a minute as it will start to get very hot.
3. Strain Through Plant Milk Bag (A Sieve Will Work too)
After blending the shredded coconut and water, all you have to do is strain and squeeze it through a plant milk bag. A sieve will also do the job. Although, I should note that you may not get as smooth of a milk with a sieve.
To strain through a plant milk bag, simply drape it over a large liquid measuring cup or a bowl. Next, pour the blended coconut and water in. Lift the top of the bag and keep it closed as you squeeze the milk out of the bottom. You can watch the video here to see how it's done.
Once you have squeezed all the milk out, pour your coconut milk into a sealable container or use right away. You can discard the coconut pulp (what's left in the bag) in the compost, or you can use it! It's great for making raw desserts!
How to Use Homemade Coconut Milk
Use your Homemade Coconut Milk for soups, curry sauces, baking, smoothies, hot chocolate, teas, coffee, lattes and more!
I should note, this isn't the best Coconut Milk for homemade yogurt. Full fat is your best option to get a nice thick coconut yogurt.
How Long Does Homemade Coconut Milk Last
The one downside to Homemade Coconut Milk is that it doesn't have a shelf-life like canned (unless you were to properly can it yourself). It is best used right away or within a few days. However, it can last up to three to four days in the fridge.
Uses For Homemade Coconut Milk
Why You'll Love This Recipe
Plant-based and dairy-free. Coconut Milk is a creamy and delicious non-dairy milk alternative that's suitable for plant-based and vegan diets.
Nut-Free. Coconut Milk is a great nut-free and non-dairy milk substitute.
No overnight soaking. This is one non-dairy milk that doesn't require overnight soaking and can made in less than 30 minutes!
Natural Source of MCTs. Rich in medium-chain triglycerides (healthy fats), Coconut Milk is excellent for gut, brain and joint health.
More Dairy-Free Staples You Might Enjoy
If you try this Homemade Coconut Milk recipe, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
How to Make Homemade Coconut Milk (With Shredded Coconut)
Print RecipeIngredients
- 1 cup Unsweetened Shredded Coconut (Unsweetened Coconut Flakes will also work)
- 2 cups Filtered / Spring Water
Instructions
- Place 1 cup of unsweetened shredded coconut in a bowl or large liquid measuring cup. Pour over 2 cups of warm water and allow to soak for five to ten minutes. If you have a powerful blender, you can skip the soaking. However, blending adds more heat. So, if using a bag, you may have to let it cool before handling. That's why I prefer to simply allow it to cool as it soaks before blending. Soaking also gives a slightly larger yield of milk.
- Once your coconut has soaked and softened, you can go ahead and pour it all into your blender jug. Make sure the lid is sealed nice and tight, and blend for thirty seconds to a minute.The longer you blend, the less pulp and more milk you will get. However, I wouldn't recommend blending for over a minute as it will start to get very hot.
- After blending the shredded coconut and water, all you have to do is strain and squeeze it through a plant milk bag. If you are in a pinch, a sieve will also do the job. Although I should note, you may not get as smooth of a milk with a sieve.To strain through a plant milk bag, simply drape it over a large liquid measuring cup or a bowl. Next, pour the blended coconut and water in. Lift the top of the bag and keep it closed as you squeeze the milk out of the bottom. You can watch the video here to see how it's done.Once you have squeezed all the milk out, pour your coconut milk into a sealable container or use right away. You can discard the coconut pulp (what's left in the bag) in the compost, or you can use it! It's great for making raw desserts!
- Your Homemade Coconut Milk will last up to four days in the fridge.
Notes
Watch the Video!
Nutrition
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Hi Michelle,
I made the coconut milk for the first time today and it was delicious! I used a pinch of salt, one date and 1/2 tsp of vanilla bean paste. It was a little more sweet than I expected (since I usually use the same amount of date/vanilla for 1 cup of nuts and 3 cups of water when making a nut milk).I recently decided to cut/decrease dairy because of cystic acne, so it is nice to try to make different kinds of milk. Thank you for the recipe!
Oh good, I’m so pleased to hear 🙂 Yum! What a great idea! That sounds like a delicious touch, adding the vanilla, date and salt.
Awe, I’m so glad you found the recipe helpful, Irena!
Good instructions