Coconut Milk

Coconut Milk

Rich, creamy coconut milk made at home from shredded coconut and hot water.

Total 25 min Makes 16 oz Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Homemade coconut milk is thicker and fresher-tasting than most canned versions, with a clean coconut flavor and no stabilizers. Blending shredded coconut with hot water and straining through cheesecloth produces a versatile base for curries, soups, rice, and desserts. Leftover coconut pulp can be saved for baking or discarded.

Ingredients

  • 3 cups unsweetened shredded coconut
  • 3 cups hot water
  • 1/4 teaspoon salt

Method

  1. Place the shredded coconut in a blender and pour in the hot water.

  2. Let the mixture sit for 5 minutes to soften the coconut and allow the flavor to infuse.

  3. Blend on high speed for 1 to 2 minutes, until the mixture is milky and the coconut is finely broken down.

  4. Add the salt and pulse briefly to combine.

  5. Line a fine-mesh strainer with cheesecloth and set it over a large bowl or pitcher. Pour the coconut mixture through, letting it strain naturally.

  6. Gather the edges of the cheesecloth and squeeze firmly to extract as much milk as possible from the pulp.

  7. Transfer the coconut milk to a sealed jar or pitcher and refrigerate. Shake well before each use, as the milk will separate.

Rate this recipe

★ 3.2 (1)

Coconut Milk

Homemade coconut milk is thicker and fresher-tasting than most canned versions, with a clean coconut flavor and no stabilizers. Blending shredded coconut with hot water and straining through cheesecloth produces a versatile base for curries, soups, rice, and desserts. Leftover coconut pulp can be saved for baking or discarded.

25 min 16 oz 180 cal

Ingredients

  • 3 cups unsweetened shredded coconut
  • 3 cups hot water
  • 1/4 teaspoon salt

Method

  1. 1

    Place the shredded coconut in a blender and pour in the hot water.

  2. 2

    Let the mixture sit for 5 minutes to soften the coconut and allow the flavor to infuse.

  3. 3

    Blend on high speed for 1 to 2 minutes, until the mixture is milky and the coconut is finely broken down.

  4. 4

    Add the salt and pulse briefly to combine.

  5. 5

    Line a fine-mesh strainer with cheesecloth and set it over a large bowl or pitcher. Pour the coconut mixture through, letting it strain naturally.

  6. 6

    Gather the edges of the cheesecloth and squeeze firmly to extract as much milk as possible from the pulp.

  7. 7

    Transfer the coconut milk to a sealed jar or pitcher and refrigerate. Shake well before each use, as the milk will separate.