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diy coconut milk

(1 rating)
BeggarsBanquetFoodie avatar
Recipe by
Victoria Meyers
@BeggarsBanquetFoodie
Hot Springs National Park, AR

As a Gluten and Casein Free family we have decided that we need to save a bit of money by making coconut milk at home. At first I was a little intimidated, but it is so easy! If you use a lot of dairy free milk you know how expensive it is, give it a try.

(1 rating)
yield 4 serving(s)
cook time 4 Hr

Ingredients For diy coconut milk

  • 2 INGREDIENTS
  • 4 c
    fresh filtered flouride free spring water
  • 2 1/2 c
    organic dried unsweetened coconut flakes
  • EQUIPMENT
  • 1
    2 qt saucepan
  • 1
    good blender
  • 1
    fine mesh strainer
  • 1
    10x10 or larger square of cheese cloth
  • 1
    1 qt or larger jug that closes tightly enough that you can shake it.
  • 1
    funnel
  • FOR DRYING THE LEFTOVER COCONUT MEAT
  • 1
    baking sheet
  • parchment paper
  • or a dehydrator *optional ( i use my oven set on 170 f)

How To Make diy coconut milk

  • 1
    Put 4 cups water into a 2 qt saucepan and bring to a boil.
  • 2
    When the water boils, turn off the heat add the coconut flakes, cover and let sit for 4-12 hours. If you let it sit 4 hours you will get a nice thin consistency, like a "Lite" version. The longer you let it sit the creamier it will be.
  • 3
    After sitting, if the mixture has gotten cold turn the stove on low just to warm it up- you want to be sure the coconut oil is liquid.
  • 4
    Pour half of the mixture into a blender and blend on "liquify" for about 2 minutes.
  • 5
    Line a fine mesh strainer with cheesecloth and pour the mixture through the strainer into a bowl. Then pick up the corners of the cheese cloth and twist and squeeze to get all the rest of the liquid and fat.
  • 6
    Then repeat with the 2nd half. - Sometimes when I start the 2nd half I find there is not enough liquid to blend nicely, no problem just pour a little of the milk from the first half back in.
  • 7
    Using a funnel pour your milk into a jug with a tight fitting lid and refrigerate. The milk will stay good for about 3-5 days. A layer of coconut fat will harden on the top, just shake it real good every time you pour.
  • 8
    I dump the leftover coconut scraps onto a parchment lined cookie sheet, spread it flat and place it in the oven at 170 F with the door left open a bit overnight. In the morning I have nicely desiccated coconut flakes and I just grind them up in a coffee grinder and store them for my gluten free baked goods.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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