Creamy and sweet homemade coconut milk that is quick and simple.
This recipe is made using shredded coconut but you can also use coconut flakes or even fresh coconut meat straight from the coconut itself. It is so easy to make with minimal ingredients and can be transformed into a creation of your own.
Coconuts have a natural sweetness to them. The meat of a coconut is high in fibre. It is also rich in vitamins E, C, B1, B3, B5, and B6 and minerals such as magnesium, iron, phosphorous, calcium, sodium, and selenium. Coconuts contain medium-chain triglycerides (MCT) which stimulates energy. One of the lipids it contains is called lauric acid, which the body converts to monolaurin, an anti-fungal, anti-bacterial, and anti-viral component that kill off disease-causing organisms. This lipid is also known to be anti-inflammatory.
I add a dried pitted Medjool date to my blend because I generally use this milk when specifically wanting more sweetness, and dates are good for you too. Even though they are sweet, they have been listed low on the glycemic index, meaning they are unlikely to significantly affect a person’s blood sugar levels (as long as they are eaten in moderation that is). Being high in fibre, dates can also help with digestion. They contain vitamin B6 and minerals such as copper, iron, magnesium, potassium, and calcium. They are also an antioxidant.
I use a high-speed blender but you could still make this in a regular blender. You just may not extract as much from the coconut and the results may not be as rich. I blend mine using the Smoothie setting on my Vitamix. I do this twice, about 1.5 minutes. I then place my nut-milk bag into my large measuring cup and pour the mixture into the bag. I then lift the bag up and gently squeeze the milk out until I feel like I can’t get much more. Cheesecloth can also be used by placing a few layers over a bowl to strain the milk. The bonus is that it also nourishes my hands and makes them so soft! Coconut milk can be used to treat dry skin conditions all while removing harmful bacteria. Another great use is in your hair, especially if you have dry hair!
Coconut milk is versatile and can be added to cereal, oatmeal, smoothies, curries, soups, and more. The pulp that is left over can also be added to these recipes so that nothing goes to waste. It can also be used to make coconut flour or even added to baked goods such as cookies, muffins, cakes, and macaroons. I either keep my pulp in the fridge or in the freezer if I don’t think I will use it soon.
Coconut Milk
Creamy and sweet homemade coconut milk that is quick and simple.
- high speed blender
- nut milk bag
- 4 cups water ((3 to 4 is a good start))
- 2 cups unsweetened shredded coconut ((or flakes, or even fresh coconut meat))
Add water and shredded coconut to a high-speed blender and blend for 1 to 2 minutes.
Place your nut-milk bag over a bowl or measuring cup and pour the mixture into the bag.
Lift the nut milk bag and gently squeeze to help the liquid come out.
Pour coconut milk into desired sealed container.
- Optional add-ins:
- 1 dried pitted Medjool date or 1 tbsp of maple syrup for sweetness
- a pinch of sea salt
- 1 tsp vanilla for flavour
- 2 tbsp of cocoa for a chocolate version
- 1/4 cup of berries
- Save the coconut pulp for your smoothies, oatmeal, baked goods, or pancakes. You can even freeze it.
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