Dairy free coconut milk is SO delicious and versatile. Use it for creamy smoothies, lattes and even savory curry dishes. You can even save the pulp to make your own gluten free coconut flour too! Check out this simple and cheap recipe below. YAY for plant based milks!
I just posted last week my recipe for homemade oat milk and I was so excited about it, I decided to try more dairy free milks. If you missed that post check it out here. There’s more info there on why I don’t like store bought milks and what ingredients to be on the lookout for if you do buy it.
This recipe is SO delicious and super cheap and accessible while I’m here in Guatemala. If coconuts aren’t available in your area, then I’m really, really sorry for you and you’re missing out on life :) Just kidding! I’ve seen a lot of people posting similar recipes so I’m sure you can find some too!
First things first, you’ve got to drink that delicious coconut water. Full of electrolytes, nutrients and antioxidants, this sweet water will have you feeling fresh and rejuvenated. I LOVE coconut water and have done a few coconut water fasts too. (Maybe I’ll blog about that soon!)
Slurp it up, then crack open the coconut. It’s hard to resists eating all the meat right then and there, so we had to buy three or four coconuts so I could save some for the milk.
Carefully cut out the meat and peel off the skin using a vegetable peeler. I cut it up a little bit and then let is soak in HOT water for an hour. Using hot water allows the oils to come out even more, making this a thick and creamy milk. For two coconuts I added 3 cups of water. After an hour, blend on high for a few minutes then strain.
You don’t need a cheesecloth for this recipe either, I fine mesh strainer will work! I like to keep the milk simple, with no added ingredients because I am using it mostly for cooking savory, creamy curry dishes. If you will use it for smoothies or lattes, after you strain it, you can throw it back into the blender add vanilla, cinnamon, sweetener and any other flavoring you'd like. Store in an airtight jar in the fridge and enjoy!
Save the pulp and throw it in the oven to dry it. Spread it out on a thin layer on a baking sheet and heat on low until it feels totally dry. You leave leave it shredded as is, or use a coffee grinder to make a fine powder. This can be your coconut flour that you can use to make gluten free goodies! It’s great topped on smoothie bowls too. Or just eaten by the handful… YUM.
The only down side to making this milk is that it doesn’t last very long. I’d give it 3 days max. I haven't tried it myself, but you could also pour leftover milk into ice cube trays and save it for later use! Throw a few cubes right into your blender for a creamy smoothie or add it to a savory dish for cooking.
Comment below if you try it out and let me know how it goes!
Prep time: 90 Mins
Total time: 95 Mins
Yield: 3 cups
2 fresh coconuts
3 cups water
Optional add ins for flavor:
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon of honey or maple syrup (can also use 2 pitted dates instead)
dash of salt
Crack open the fresh coconut and enjoy the coconut water :)
Cut out the meat and peel off the skin with a vegetable peeler.
Soak the coconut in 3 cups of hot water for one hour (I just did this right in the blender).
Add the coconut and water to the blender if it isn’t already in there.
Blend on high speed for a few minutes until it is smooth.
Strain through a very fine strainer or cheesecloth. It may take a few batches to do this and you’ll need to push around the liquid.
Save the coconut pulp to make coconut flour.
Optional: Pour the liquid back into the blender and add vanilla, cinnamon, sweetener of choice and salt. (I use my coconut milk for cooking and savory dishes so I don’t add anything!)
Blend for another 30 seconds.
Pour the delicious milk into a jar, store it in the fridge and enjoy it within the next 2 days.
Natural separation is normal, give it a shake before drinking. For the coconut flour:
Spread the shredded coconut into a thin layer on a baking sheet with parchment paper.
Bake on low heat until it feels completely dry.
Grind in a coffee grinder or food processor until your get a fine powder.