Homemade Coconut Milk
Ingredients
- 2 cups unsweetened shredded coconut
- 4 cups water
- 1 teaspoon vanilla extract
- 6 drops stevia
Instructions
- Soak coconut in water for 1-2 hours (do not discard water)
- In a vitamix, combine coconut and water, along with vanilla and stevia
- Process on high speed for 60 seconds
- Strain liquid through a nut milk bag, discarding solids
- Serve
I first came upon the idea of making homemade coconut milk from shredded coconut when I was flipping through Sarma Melngailis’ book
Coconut Milk is easier to make than some of my other homemade dairy-free milk recipes. With this Coconut Milk recipe there is no need to change out the soaking water. You simply blend it into the dried coconut. This is different than my Almond Milk recipe. Almonds contain phytic acid. Soaking the almonds releases their phytic acid into the water. I rinse the almonds thoroughly and discard their soaking water to get rid of the phytic acid because it’s an enzyme inhibitor that can interfere with digestion. That’s why some folks soak all of their nuts and nut products (I do not find it necessary to do so for myself and my family).
With this coconut milk, there is no need to discard the soaking water because, as far as I’ve been taught, coconut does not contain enzyme inhibitors. This recipe only takes a few minutes to make. It’s much easier than cracking open a fresh coconut and scooping out the coconut to make milk. Making fresh coconut milk also helps avoid canned products.
Here are some of my other incredible dairy-free milk recipes:
Tenina says
You can also use fresh baby coconut, add water and blend to oblivion using a Thermomix or Vitamix, strain as directed. Actually healthier than a dried coconut option as the additives they use to preserve dried coconut are quite scary!
Beth says
I will also be using up my canned coconut milk and switching to doing it this way.
What a great idea!
Todd says
This recipe is perfect for me. I LOVE coconut milk to death, but am not a fan of canned goods. I have 2 cans of Thai coconut milk left. It will be a pleasure when I see those gone so I can simply make my own coconut milk with shredded coconut.
Thanks!
Brandon May says
I use to use dry shredded coconut (unsweetened) to make coconut milk. However I know take the time to shred fresh coconut these days. I have been been reading information on the effect that drying has on coconut–apparently a mould tends to form around the dried coconut (copra) and produces what are called “mycotoxins”.
These toxins have been linked to the development of cancer, autism, diabetes…the list can go on. I am trying to find some links to back up what I am saying, but the information online seems to be very limited. I know if you search “mycotoxins” on Dr. Mercola’s website, he seems to back me up by saying that copra (dried coconut) contains mycotoxins.
-MzRobare-
I’m looking at NutritionData.com and it says that coconut hasn’t a glycemic index at all, meaning it won’t raise your blood sugar levels. I kind of figured this, as the carbohydrate content is extremely low–much of the calories comes from fat.
However it is the good kind of fat! The MCFA’s (medium chained fatty acids) in coconut is a good fat that has been shown to speed up the metabolism, nourish the thyroid and aid in weight loss. If you type in “coconut oil, weight loss” in Google Scholar, you’re bound to find some studies that show this. Good luck!
MzRobare says
Do you have the nutritional values for this recipe? I’m type2 and am also trying to loose weight.
Aura says
I just wanted to add to what Brandon was saying about the link between coconut and weight loss, for those interested, Eat Fat Lose Fat by Sally Fallon and Mary Enig is a wonderful resource of information and recipes, centered around coconut and other nutrient dense foods.
Nissa says
I use my fitness pal and put in all the ingredients for a recipe to find out the nutritional content
Kara Sorensen says
Dear Elena,
I always love your posts! I’ve been stopping by for over a year and always enjoy just looking at the recipes if not making them. I was just saying this morning how I’d forgotten to buy coconut milk, and now I won’t be without it. I’m going to post a link to your site on my blog about making peace with food.
Thank you!
Kara
Rosie says
I only heard about making coconut milk from shredded coconut recently. I wish I hadn’t bought my big jar of coconut cream! Both can be used to make coconut milk, but milk made from coconut cream is supposedly grittier than using shredded coconut.
As for how much shredded coconut, is the amount you’ve listed packed or sort of a loose cup?
Michelle says
Rosie – where did you get your big jar of coconut cream? What is the brand? I’m looking for coconut cream NOT in a can – that sounds perfect for me. Thanks!
–Michelle
sas says
Tropical Traditions sells coconut cream in a jar–I just saw it on Amazon last night, and on TT’s website. hope that helps!
mc says
Am making garbanzo bean curry this evening and didn’t have coconut milk–was delighted to find this recipe. Can’t wait to get her GF cookbook!
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Chandelle says
I don’t think there’s any reason to soak your almonds if you’re using them for almond milk. The enzyme inhibitors are found in the skins, which are discarded if you strain your milk. Similarly, blanched almond flour doesn’t need to be soaked because the skins are removed.
Julia says
Hi there,
My understanding is that phytic acid is present in almond meat, as well as the skin. And therefore blanching, only takes care of part of the phytic acid problem, unfortunately…..
The Weston Price Foundation website has comprehensive directions on soaking/sprouting (specific to grains, rice, seeds, pulses), updated from the Nourishing Traditions book. The differences being longer soak times, at higher temps, with starters….
~M says
This is so fabulous, not only for BPA but also for Passover. What do you with the solids after straining/draining from your mesh painters bag?
karina says
I have just made coconut milk today. I learned (from another site) that you can save the ground up coconut flakes, give them a good squeeze with the bag to remove the water and then dehydrate. That way you will have fragrant, yummy gluten-free coconut flour.
Jennifer says
Perfect! This helps me solve the coconut milk conundrum, too. I’m also avoiding BPA lined cans and, while our grocery has started carrying unsweetened coconut milk in a carton (are they lined with BPA, too?!), it’s not organic. Many thanks, Elana, for all of your wonderful posts!