Recipe: Homemade Coconut Milk
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Recipe: Homemade Coconut Milk

by Chris Kresser

Last updated on

Homemade coconut milk is without a doubt better than canned. It's also GAPS friendly. The thick and creamy consistency depends on the quantity of water used, so experiment to find the consistency that you prefer.

This post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your unique needs.

Type of dish: Fundamentals, Beverages
Servings: makes about 1½ quarts
Equipment: blender, cheesecloth

Ingredients:

  • 3 cups unsweetened coconut flakes
  • 3 – 6 cups filtered water

Directions:

  1. Place water and coconut in a blender and blend at high speed for 3 to 5 minutes to make a thin pulp.
  2. Using a cheesecloth, squeeze as much coconut milk out as possible.
  3. If you have a centrifugal juicer all the better.
  4. Should this recipe be used in cooking, it can be thickened by slow cooking/reduction in a saucepan on low heat. Keep refrigerated.

Enjoy!

For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator.

  1. Coconut milk is a super easy way to make . But i have the same problem Of Demon, tried this method with a couple of different brands of coconut flakes but it’s not as rich and full flavored as I would like. There does not seem to be enough fat in the dried flakes. Please tell me what i can do now

  2. Use coconut butter, add warm water, mix and you will have coconut milk. No need to strain and no coconut meat that go to waste. 1/2 coconut butter with 31/2 cup of warm water gives a very rich milk. You can use less coconut butter for a lighter milk.

  3. I’ve tried this method with a couple of different brands of coconut flakes but it’s not as rich and full flavored as I would like. There does not seem to be enough fat in the dried flakes.

    • Coconut flakes are “shaved”. Either flakes or shredded can be used, though shredded may be easier to find (and perhaps cheaper). The important point is that both should be unsweetened.

    • If using for ice cream reduce the amount of water by one third. The more concentrated the better. Also too much water will increase crystallization.

  4. Can it be made in large batches to be frozen? What are the refrigerated shelf lives , as well as frozen, if freezing is allowed?

    • You can make this recipe in any quantity you prefer. Coconut milk freezes well and can be kept for 3 months (most frozen food shouldn’t be kept for longer than that). Refrigerated 2 – 3 weeks is about right.

  5. Is there any reason to avoid leaving the coconut meat mixed in with the milk and eating it together? Obviously it is more gritty, but presumably that is good fiber.

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