Coconut Milk

5 from 1 vote

Coconut milk has definitely become a dairy-free milk substitute for recipes, beverages, and pastries. What’s great about homemade coconut milk is that it’s completely organic and free from any preservatives or additives.

Prep Time10

Total Time15

Course: Drinks

Cuisine: Southeast Asia

Keyword: Coconut, Coconut drink, Coconut milk, healthy milk, homemade, Milk alternative, vegan

Servings:

Calories: 62kcal

Equipment

Ingredients

2 coconuts (peeled and chopped)
½ cup coconut water
1½ cup water

US Customary - Metric

Instructions

Open the coconut.
Pour the coconut water into a container.
Then, scrape off the coconut meat.
Use a knife to dice the coconut meat.
Add the coconut meat and water to a blender or food processor.
Blend the contents until smooth.
Filter the milk with a sieve or cheesecloth.
Press the pulp against the sieve with a spoon.
Finally, the coconut milk is ready to use or store!

Video

Notes

Remember not to let the coconut milk sit at room temperature for 2 hours.
Store it in an airtight bottle for later use. And refrain from giving coconut milk to a baby until he or she turns a year old.
Use the meat and water to strengthen the flavor of the coconut milk and to make it a creamy consistency.
Add water according to how thick you want the milk to be. The more water you put in, the thinner the consistency will be.
The hammering will later cause a fracture in the coconut to break it apart. Exert force in this step because the exterior can be tough to break.
To thaw, let milk defrost in the fridge overnight or for a few hours. It can also be placed in a container to undergo a cold water bath to thaw. Alternatively, put some frozen coconut milk cubes in a glass and heat it in the microwave for several minutes.

Nutrition