Are you tired of paying so much for organic canned coconut milk? My homemade coconut milk only takes three simple steps to make and will save you money!
My son and I are both dairy free due to some food allergies, so we go through a lot of canned coconut milk in our house! I use it for my coffee, put it in my smoothies, use it for baking, and we even eat coconut milk yogurt! If you are dairy free and are looking for a healthy alternative to nut milks, rice milk, or soy; coconut milk is a great option. It is high in beneficial fats and has a wonderful creamy texture and is a great substitute in my baking. But even if you aren’t dairy free, coconut is a very healthy food and I encourage you to consider adding it to your diet so you can experience the health benefits that it provides.
“Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of coconut milk may help protect the body from infections and viruses.” http://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk
Coconut also is thought to help boost metabolism and promote improved gut health, and who doesn’t need help in either of those areas? The reasons to eat more coconut and drink more coconut milk are numerous! If you want to cut the cost of your coconut milk consumption as well as avoid BPA and fillers in the canned stuff, this coconut milk recipe is a great option for you! This is an easy recipe that requires shredded coconut and water, and very little active time in the kitchen. Plus, it is not only healthier, but it is fun and empowering to make it homemade!:)
These are the ingredients and tools you will need to make your own:
- Shredded Coconut (organic is best). I bought mine on amazon. Each recipe takes 2 cups and will yield approximately 30 ounces of coconut milk. If you do a second batch with the same coconut, you can get even more value for your $$. This is the kind of coconut I buy from Amazon buy here
- 4 cups of hot water
- Nut milk bag or mesh bag to strain the coconut pulp from the milk. I bought this one on Amazon. A friend of mine said she uses a clean pair of pantyhose in a pinch, and if you don’t want to buy a mesh bag you could try that or some cheesecloth.
- Powerful blender such as a Vitamix
Here are my step by step instructions on how to make this homemade coconut milk recipe.
Step 1: Soak
Measure 2 cups of shredded coconut into a medium size glass bowl. Pour 4 cups of boiling hot water over the coconut and let sit for 2-12 hours. Cover and place it in the refrigerator if you are soaking it for more than a few hours.
Step 2: Blend
Pour the soaked coconut mixture into the pitcher of your vitamix or high powered blender. Blend on high for 3-5 minutes or until the shredded coconut is broken down well.
Step 3: Strain
Place the mesh bag over a clean bowl, pitcher, or jar, and pour the coconut mixture into the bag. With clean hands squeeze the mesh bag until you have gotten every last drop of milk out of the coconut pulp.
Step 4: Enjoy!
The fresh squeezed coconut milk can be used immediately as is, or stored in the refrigerator for later use and it will keep for at least 3-4 days. It can also be sweetened with raw honey or flavored with cinnamon or any other desired spices. Due to the fat content of this coconut milk, it is likely to separate when stored. Simply shake or stir the mixture back together.
Step 5: Make another batch
Simply repeat the steps above to get a second batch of thinner coconut milk. I find the first batch is full fat and is suitable for using as creamer in my coffee, and the second batch is definitely more of a watery skim milk that can be used for cereal, smoothies, etc.
The remaining coconut pulp can be spread on a baking sheet and baked at a low temperature in the oven until completely dried and turned into coconut flour (it might need a whir in a food processor to get a finer texture), or, could be used in baking. Once I experiment with either of these I will update this recipe with specific instructions. In the meantime, this coconut macaroon recipe sounds like a winning way to use up that pulp!
What are my savings?
The savings will vary depending on if you are purchasing all organic ingredients, how much you spend on your shredded coconut, as well as if you do the optional 2nd batch of milk with the pulp, and use the pulp in any additional baking. My rough calculations put me at saving well over 50% compared to the cost of the canned coconut milk that I buy. Where I plan to experience the most value for my $$ is to make homemade coconut milk yogurt. At $2.50-$3 for an itty bitty container, I will save a lot of money and be able to sweeten it myself and turn it into a healthier food.
Are you ready to make homemade coconut milk? Be sure to let me know how you like it! And as always, please “like” and “share” my recipes with friends so that they can be empowered with natural solutions! 🙂