From Scratch: Homemade Coconut Milk

From Scratch: Homemade Coconut Milk |

Last summer when I attempted to do the Clean Cleanse, I stopped drinking milk for awhile. When I began drinking it again, I realized that it made me feel kind of crummy, so I swapped out regular milk for Coconut and Almond Milk. When I’d read the ingredients on the carton, it bothered me a little bit that in addition to the coconut where a lot of extra ingredients. When I saw this recipe for homemade coconut milk, I decided to try it out.


  • 1/2 cup shredded, unsweetened coconut
  • 4 cups filtered water, hot

In the blender, quickly pulse (about 20 times) the coconut and 1 cup of the water. Then strain the coconut out of the water. I use a spoon and this strainer to squeeze out as much of the water as I can. Then put the coconut back in the blender with another cup of water. Repeat the process, one cup of water at a time. Be warned, unless you have a really large blender, don’t attempt to do more than one cup at a time; you might end up with coconut all over the bottom of your kitchen cabinets (not that I have any first hand knowledge of that). My strainer still allows a bit of coconut to get through so I do a final strain through my tea diffuser. I have found that these Weck Juice Jars are perfect for one recipe of milk (Fishs Eddy has the best price I’ve found; if you order some I recommend getting the plastic lids too). I usually put 1 Tablespoon of vanilla extract in the jar before I add my milk.

This coconut milk is probably my favorite “From Scratch” so far. It tastes better than the store bought and is a lot less expensive. I use it in recipes that call for milk, in my morning coffee, and even occasionally drink a glass. Y.U.M.

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