Homemade Coconut Milk Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings4
Ingredients
- 4 cups water
- 2 cups shredded coconut unsweetened
Instructions
- Heat water in a pot until hot (but not yet boiling).
- Remove from the heat, add in the shredded coconut, and allow to cool for 20 minutes.
- Carefully transfer to a blender
- (If all of the water won’t fit, you can add it in two batches.)
- Blend on high for several minutes until thick and creamy.
- Strain the pulp from the liquid into a mason jar or other lidded glass container, using a cheese cloth or nut milk bag.
- Refrigerate before serving. Fresh coconut milk should be used within 5 days of making it for the best flavor and texture.
Recipe Notes
The coconut cream will rise to the top once refrigerated.
You can use that in banana ice cream, smoothies, oatmeal, on top of (gluten-free!) pancakes, or wherever you want a richer flavor and texture. Or you can warm it up and stir it into the rest of the liquid.
You can use that in banana ice cream, smoothies, oatmeal, on top of (gluten-free!) pancakes, or wherever you want a richer flavor and texture. Or you can warm it up and stir it into the rest of the liquid.
Did you make this recipe?
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