Posted: Jan 01, 2014 7:00 AM
 
If you've never had a glass of homemade coconut milk, you're missing out. Made from the meat of a coconut, it's richly satisfying and a great alternative to soy and dairy milk. This tutorial will show you how to make coconut milk so you never have to buy it from the store again.

Coconut milk can be used in a variety of ways. Not only is it a staple in many dishes that come from India, Thailand and other countries, it can also be enjoyed as a beverage, in cereal, smoothies and as the base for non-dairy ice cream. Plus, coconuts are a superfood and are filled with health benefits, so why not enjoy them in your diet in as many ways as possible?

There are two different ways to make homemade coconut milk. One requires two whole coconuts, a hammer and your time. The other needs only shredded coconut, hot water and few minutes. While the latter is the easier way to go, it doesn't have the same flavor or health benefits as the first method. We'll give you steps for both methods and you can decide how you want to make your own coconut milk.

Homemade coconut milk

Makes approximately 32 ounces

Ingredients:

  • 2 coconuts
  • 2 cups hot water

Directions:

  1. Locate the soft eyes of the coconut and insert a screwdriver or a nail into one of the eyes. Using a hammer, carefully drive the screwdriver or nail into the eye to create a hole. Pull the screwdriver or nail out and drain the coconut water into a high speed blender. Do this for both of the coconuts.
  2. After draining the coconut, wrap it in a small dish towel and hit it with a hammer to crack open the husk or outer shell.
  3. With a sharp knife, carefully remove the coconut meat from the husk. Using a potato peeler or a small knife, remove the brown inner husk from the coconut meat.
  4. Repeat steps 2 and 3 for both coconuts.
  5. Once the husk is removed, rinse the coconut meat with water and add it to the blender with the coconut water.
  6. Add 2 cups of hot water to the blender and blend on high until the coconut and water are thoroughly blended. This might take several minutes depending on the blender you are using. The consistency should be of a fine slushy.
  7. Pour the coconut mixture into a nut milk bag or cheesecloth over a large measuring cup or bowl. Squeeze the bag as needed to extract all of the milk from the coconut.
  8. Pour the coconut milk into a large glass bottle with an airtight lid. Store in the fridge and shake gently before using. The coconut milk should last for about a week.

Easy homemade coconut milk

Makes approximately 32 ounces

Ingredients:

  • 2 cups unsweetened, shredded coconut
  • 4 cups hot water

Directions:

  1. Add all ingredients into a high-speed blender. Blend on high until the coconut and water are thoroughly blended. This might take several minutes depending on the blender you are using. The consistency should be of a fine slushy.
  2. Pour the coconut mixture into a nut milk bag or cheesecloth over a large measuring cup or bowl. Squeeze the bag as needed to extract all of the milk from the coconut.
  3. Pour the coconut milk into a large glass bottle with an airtight lid. Store in the fridge and shake gently before using. The coconut milk should last for about a week.

Tip^ Don't toss the leftover coconut. Instead, spread it out on a cookie sheet and bake at 275 degrees F for an hour or two until it is dried out and a nice golden color. Then you can use it to make coconut macaroons or other coconut treats!

allParenting homemade coconut milk

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