Tropical Traditions - Recipe - Homemade Coconut Milk

Homemade Coconut Milk

Servings: 1

Preparation time: 10 minutes

Ingredients:

1 1/2 cups water
7/8 cup dry unsweetened shredded coconut

In a medium-size kettle, heat the water, but do not bring it to a boil.
Place the coconut in a blender and add 1 cup of the hot water.
Blend for 2-3 minutes.
Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.
Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.

Makes about 1 cup

homemade-coconut-milk Untitled

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If you have a strong blender (vitamix) can you omit the straining?

# Posted By Tammy | 8/3/09 5:04 AM

No! *bellows* I have a vitamix and no matter how strong the blender you still must strain the milk. If you don't you'll end up with a bunch of glop. :)

# Posted By Sarah | 8/3/09 10:22 AM

I'll be making some of this and putting it in the freezer in ice trays to use for fruit smoothies. I'm not a big coconut fan, but this could be added to anything... :) just about.

# Posted By Miss Rachel | 10/23/09 6:06 PM

Why not just add coconut concentrate with a little water to substitute the dried flaked coconut and eleminate the straining altogether? Would that work?

# Posted By Jane | 11/16/09 8:35 AM

You can mix about 1 teaspoon of CCC to 6-8 oz of water to make coconut cream milk. This can be a substitute for coconut milk but it's not the same (gritty because of the fiber). If you want to do that just mix the two ingredients together. That's all there is to it. If you want a true coconut milk though you have to follow the above recipe exactly. Sorry, but it can't be changed.

# Posted By Sarah | 11/16/09 11:38 AM

This looks fantastic and sounds wonderful. I can't wait to try it soon. Although I am a relatively new reader, and not such a good cook, I enjoy this site very much. Thank you for the recipe.

# Posted By cookeaze | 12/13/09 6:06 AM

Thanks for the detailed explanation. I wouldn't know what to do with a fresh coconut! The coconut milk in the video looks really creamy and delicious.

# Posted By Simi | 12/14/09 7:42 PM

Instead of making homemade coconut milk, could I use the coconut milk I've found at the health food store that is unsweetened and packaged like reg milk?

# Posted By Miss Bev | 1/3/10 8:35 AM

I made this with a fresh coconut and it was really, really good. My kids loved it too. I also made it with the dried cocount and it was very good but fresh, even better and I got 1 quart of milk from 1 cocount.

# Posted By Teri | 2/2/10 5:04 PM

does this make the equivalent of full fat canned coconut milk? I am trying to make "ice cream" and can't eat guar gum, which is in all canned coconut milk.

# Posted By marisa | 2/17/10 3:30 PM

Marisa: Yes, it does.

# Posted By Sarah | 2/18/10 2:26 PM

Can you use CCC to replace milk for a baby? My grand daughter is allergic to milk and I'm worried about her drinking nothing but soy milk. Any ideas of how I can use CCC as a baby formula?

Thanks!

# Posted By Barbie | 2/25/10 1:35 PM

Can you use 7/8 cup coconut flakes rather than shredded coconut?

# Posted By Sheri | 3/25/10 4:51 AM

The measurements would be totally different as the flakes are a different shape and would fill a cup less then shredded would. I would either grind the flakes until they're finer like the shredded or double the amount of coconut, at least. I'm really not sure how much flakes would equal the shredded though, but you can experiment and see what works for you.

# Posted By Sarah | 3/25/10 6:24 PM

Can you do one blending with the coconut and water? I have a Vitamix and have never blended the pulp again. However, I blend it for 2 minutes on full high. The pulp is like flour. I dry it and use it in my granola. Why blend it twice?

# Posted By Ruth Ann | 6/2/10 10:26 PM

You blend it twice to extract all the milk so that you have a "regular" coconut milk. The first blending and straining is more like the "cream of coconut" sold in stores. The second time you blend and squeeze gives you the regular coconut milk.

# Posted By Sarah | 6/3/10 12:44 PM

Can you make this ahead of time and store in fridge, if so, how long will it keep? A week?

# Posted By Jackie | 6/15/10 12:21 AM

I tried this recipe, and it is the bomb...I buy dried coconut, from the bulk section of my grocery store, and following this recipes, have creamy coconut milk for days...I use my blender: no additives, no sugar; I strain it. I usually make enough for three days at a time, and freeze the pulp..if anyone knows any recipes, besides coconut shrimp, to use the pulp with, I would appreciate it. This is a good version, though for coconut mild...

# Posted By Ernestine | 7/15/10 2:46 PM

i understand that using CCC produces a grittier end result; is this also true if using coconut flour?
just curious! thanks!

# Posted By Taza | 7/19/10 3:36 PM

Er, coconut flour would be even worse. It's basically pure fiber. The fat and water content that makes the CCC creamy has been totally removed from the coconut flour. Therefore it won't even give you a milk. Just stick with making it as the recipe says or the CCC milk if you're in a pinch for time. :)

# Posted By Sarah | 7/19/10 11:32 PM

had a feeling this was the case. thanks so much for answering!

# Posted By Taza | 7/20/10 9:47 AM

I have been making coconut milk since I first saw the video which has been about 2 mo. and I just love it. Love it on cereal no more milk after taste. I am going to make a Chia Tapicoa pudding today with it and see how that is. My question is: Is there anything I can use the pulp for after I am finished making the milk?
I am looking forward to watching & trying your other videos and recepies.

# Posted By Renita | 7/21/10 1:16 PM

Glad you like the recipe Renita!

If you have dogs, cats, horses, etc., any pet that will eat coconut, give it to them or make pet treats by mixing the coconut with a bit of coconut oil and shaping freezing until hard. You can also use it for granola, cookie add-ins, and things like that. Do some experimenting.

# Posted By Sarah | 7/21/10 3:59 PM

I'm no expert, but it looks as if the pulp left is similar to coconut flour. I won't try using it by itself like coconut flour, but why not use it as an additive in breads, cereals and such?

# Posted By Ev | 8/14/10 6:35 PM

Hi Sarah,
Thank you for this recipe. When I've tried making coconut milk from dry shredded coconut, the oil in the milk solidifies as soon as I put it into the refrigerator. I guess I can reheat it with use, but would it go bad if I just left it out at room temp?

# Posted By Steph | 8/22/10 12:10 PM

Steph: Yes, the coconut milk will go bad fast if left at room temperature since it contains no preservatives. Even in the refrigerator I don't recommend keeping it for longer then 2 days.

# Posted By Sarah | 8/23/10 10:34 AM

I've been making coconut milk kefir (using kefir culture) for about 7 months & love it! I've been using canned coconut milk - & did try making it with coconut flour - this looks like a great option! Kefir cultures in ~ 24 hours at room temperature, & is higher in probiotics than yogurt - & is yummy besides! I'll have to experiement :)

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