How to Make Coconut Milk
Learn how to make coconut milk at home! You only need a few simple ingredients to make this luscious, creamy and thick plant milk.
Servings: 8 servings
To a high powered blender, add the shredded coconut flakes, room temperature water and optional maple syrup and vanilla. Blend on high for 1-2 minutes until creamy and white.
Strain the coconut milk through a nut milk bag, cheesecloth or thin tea towel over a large bowl.
Pour into containers and store in the refrigerator for 4-5 days. Separation is natural, so shake before using. It can also be frozen, if needed.
Use anywhere you would dairy milk, such as cereal or oatmeal. It's also a good substitute for store bought canned coconut milk, like in Tikka Masala or Thai Green Curry.
Serving: 1of 8 servings | Calories: 190kcal | Carbohydrates: 10g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Sodium: 10mg | Potassium: 156mg | Fiber: 4g | Sugar: 5g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg