How To Make Your Own Coconut Milk
Makes 4 cups
Ingredients
- 1 (8-ounce) package unsweetened shredded coconut
- 4 cups hot (near boiling) water
Equipment
- Measuring cup
- Blender
- Nut milk bag (see Recipe Note)
- Medium bowl
- Mason jars (for storage)
Instructions
Combine the coconut and hot water in a blender. It may seem like a lot of coconut, but it is just enough to get the job done.
Let the coconut and hot water sit in the blender for a few minutes to give the coconut time to soften before continuing onto the next step.
Blend on high until the coconut is puréed and the mixture looks milky, 1 to 2 minutes. You will still have flecks of coconut in the mixture.
Open the nut bag and arrange it inside a medium bowl. Pour the coconut mixture from the blender into the nut milk bag.
Cinch the nut milk bag shut. Take the bag in both hands and squeeze it out over the bowl. The finished milk should easily pass through the bag. Continue to squeeze and wring out your bag until you've extracted as much of the milk as possible. You can discard or compost the leftover coconut pulp in the nut bag; if you have a dehydrator, the pulp can be dried and used as coconut flour.
Transfer the coconut milk into a storage vessel of your choice, like large mason jars, swing top jars, or other air-tight container. This milk can be used right away.
Recipe Notes
Nut milk bags: You can find nut milk bags at many natural food stores or on Amazon.
Storing and using homemade coconut milk: Store for up to 4 days in the refrigerator in an airtight container, or freeze for up to 3 months. Your coconut milk will separate after being refrigerated (or when thawed after being frozen) — this is normal! Just give it a good shake and it should be ready to use. Use homemade coconut milk as you would any other coconut milk.