Soooooo, we didn’t know you could make coconut milk. True story. We’ve made almond milk, cashew milk, hazelnut milk, but for some reason, we just had it in our heads that coconut milk came from a can. It wasn’t until I visited the incredible Surya Ayurvedic Spa in L.A. where I learned about homemade coconut mylk.
It’s so easy to make and so much better for you than the pre-made version. Think about it, you don’t really want to be eating something that’s been sitting in a metal can for months, do you? All you need is 15 minutes (or less), a cheese cloth, and some organic shredded coconut. That’s it.
Coconut MylkMakes 4 cups
4 cups water
12 oz shredded or flaked coconut
Heat water on the stove. Just before it gets to boiling, remove from heat. Pour shredded coconut into blender and add warmed water. Let sit for 5 minutes and then blend on high speed.
Place cheese cloth over a large bowl, and pour the blended coconut on top. Gather the cheese cloth like a pouch and squeeze all of the coconut mylk out. This might take a couple of batches. Store coconut milk in mason jars or a bottle until ready to use. It will stay good for 2-3 days.
Photo by Sally Griffiths
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