The Creamiest Coconut Milk You’ll Ever Taste
Tired of the additives and preservatives in store-bought coconut milk? Making your own is not only incredibly simple but also a game-changer for flavor and creaminess. Have you ever spotted a great deal on fresh coconuts at the store and wondered what to do with them? This is it! Turning a fresh coconut into a quart of pure, delicious milk is surprisingly easy and so rewarding. Don’t be intimidated by that hard shell; for a super quick shortcut, you can often find fresh, pre-cut coconut flesh in the produce section. Get ready for the best coconut milk of your life!
Ingredients
• 10 ounces / 285 g fresh coconut flesh
• 4 cups / 950 ml water
• ¼ cup / 25 g unflavored MCT oil powder, optional
• 1½ teaspoons vanilla extract, optional
Instructions
1. Place the coconut flesh and water into a high-speed blender. Blend on high for 1 to 2 minutes, until the coconut is completely broken down and the mixture is white and creamy.2. Set a fine-mesh strainer over a large bowl, or line the bowl with a few layers of cheesecloth. Slowly pour the coconut mixture through the strainer.3. Press the pulp with a spoon or gather the cheesecloth and squeeze firmly to extract all the liquid. Don’t leave any of that creamy goodness behind!4. If using the optional add-ins, pour the strained milk back into the clean blender. Add the MCT oil powder and/or vanilla and blend on low for 10 seconds, just until combined.5. Transfer the milk to a 1-quart / 950-ml airtight container and store in the refrigerator.
Nutritional Information
• Per 1-cup / 240-ml serving, without optional add-ins
• Calories: 46
• Total Fat: 4.5 g
• Net Carbs: 1.2 g
• Protein: 0.2 g
• Per 1-cup / 240-ml serving, with MCT oil powder
• Calories: 63
• Total Fat: 6.3 g
• Net Carbs: 1.2 g
• Protein: 0.4 g
Pro Tips
• To easily open a fresh coconut, drain the water, then bake it at 375°F / 190°C for 10 minutes until a crack appears. This makes the shell much easier to break open.
• Stock up when coconuts are on sale! You can freeze the fresh coconut meat for later use, or freeze the finished coconut milk in ice cube trays for up to a month.
• Don’t discard the liquid from inside the coconut! This coconut water is packed with electrolytes and is perfect for adding to smoothies or your post-workout drink.
• Save the leftover coconut pulp after straining. Spread it on a baking sheet and dry it in a low-temperature oven to make homemade coconut flour, or add it to baked goods for a fiber boost.
• Homemade coconut milk will naturally separate in the fridge. Simply give it a good shake before each use to recombine. It keeps for up to 4 days.
FAQ
Q: How long does homemade coconut milk last
A: This homemade coconut milk will keep for up to 4 days when stored in an airtight container in the refrigerator. It will naturally separate, so be sure to give it a good shake before each use.
Q: Can I freeze this coconut milk
A: Yes, you can freeze this coconut milk for later use. For easy portioning, pour the milk into ice cube trays and freeze. It can be stored in the freezer for up to one month.
Q: What can I do with the leftover coconut pulp
A: Don’t throw away the leftover coconut pulp! You can spread it on a baking sheet and dry it in a low-temperature oven to create your own coconut flour. Alternatively, you can add it to baked goods like muffins or cookies for a boost of fiber.
Q: Do I have to use a whole fresh coconut
A: This recipe is designed for fresh coconut flesh to achieve the creamiest texture and purest flavor. For a convenient shortcut, you can often find pre-cut fresh coconut meat in the produce section of your grocery store.
