Coconut milk is a deliciously creamy alternative to dairy. While it’s available in most grocery stores, you can easily make your own. It lasts up to 5 days and is free of any additives.
Homemade Coconut Milk
4 cups water
2 cups unsweetened shredded coconut
- Heat water in a pot until hot (but not yet boiling).
- Remove from the heat, add in the shredded coconut, and allow to cool for 20 minutes.
- Carefully transfer to a blender. If all of the water won’t fit, you can add it in two batches.
- Blend on high for several minutes until thick and creamy.
- Strain the pulp from the liquid into a mason jar or other lidded glass container, using a cheesecloth or nut milk bag.
- Refrigerate before serving. Fresh coconut milk should be used within 5 days of making it for the best flavor and texture.
The coconut cream will rise to the top once refrigerated.
You can use that in banana ice cream, smoothies, oatmeal, on top of (gluten-free!) pancakes, or wherever you want a richer flavor and texture. Or you can warm it up and stir it into the rest of the liquid.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.