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Homemade Coconut Milk

Prep

Inactive

Total

Yield 1 2/3 cups

Ingredients

Instructions

  1. Combine the coconut and water in a saucepan and bring to a full boil over high heat. Turn off the heat, cover, and let sit for 1 hour.
  2. Pour the coconut and water into a blender. Blend on high for 2 to 5 minutes (less time for a high powered blender like a Blendtec or Vitamix, more time for other blenders), until the texture is thick and only slightly granular (place a tea towel or other cloth over the lid of the blender, and make sure to keep your hand over the top while the blender is running).
  3. Pour the pulp into a nut-milk bag, yogurt-cheese bag, paint-straining bag, or fine-mesh strainer suspended over a glass bowl, mason jar, or measuring cup. (If using a nut-milk bag or paint-straining bag, it is easier to handle if you place the bag inside a sieve or strainer.)
  4. Either let the coconut milk strain out by gravity or squeeze the pulp through the nut-milk bag.
  5. If not using immediately, store the coconut milk in a glass jar in the fridge for up to 2 weeks or in the freezer for up to 1 year. Shake well, blend, or gently warm before using.

Recipe by The Paleo Mom at https://www.thepaleomom.com/homemade-coconut-milk-revisited/