Homemade Coconut Milk

coconut milk

Nothing is more refreshing and satisfying than homemade coconut milk. You have to try it to believe it. The hardest part about making it is getting to the meat of the coconut; trying to get the darn thing open is a pain. I leave this task to the male in the house. But once open you get the reward of drinking the pure coconut water inside. Then once you’ve separated the meat from the shell its as simple as putting the meat in a blender, adding water, blend for a minute or so then strain in a nut milk bag. You are left with this oh-so-creamy delicious milk. This milk will keep in the fridge for up to 4 days; if you don’t consume it all before then. You can also use the leftover pulp for many recipes including many raw desserts.

canon 3 151

Not only is coconut milk delicious to drink, but it also has many health benefits along with it.

Some of the health benefits of coconut are their heart healthy fats. Yes, coconut contains saturated fats but they are in the form of medium chain triglycerides. Our bodies use these fats for immediate energy instead of being stored in our fat cells, which also help with metabolism and weight loss. Coconut also contains lauric acid which exhibits antiviral, antimicrobial, antiprotozoal and antifungal properties*.

So not only delicious but a very healthy fat to incorporate into your diet. If you can’t get the coconut open or have someone in your house that can. You can also use raw unsweetened shredded coconut in a blender with water to make coconut milk as well, experiment with the amounts of coconut to water until you get a desired consistency. Coconut oil is also a favourite oil of mine for cooking with, it can safely be heated at higher temperatures than other oils.

Homemade Coconut Milk
By changing the amount of water you use, you can make coconut cream with less water or milk by adding more water. Either way, it is delicious and healthy.
  • 1 coconut (with brown husk on it)
  • filtered water
  • 1 nut milk bag
  1. Open coconut (smash, hammer, machete it open). Careful not to lose the water inside it
  2. Drink delicious water inside
  3. Pry out the meat and place in a high powered blender (I used a vitamix)
  4. Add filtered water to cover, less for more of a cream and less for more of a milky texture
  5. Blend well
  6. Over a large bowl, pour mixture from blender in a nut milk bag and squeeze out all the goodness
  7. Use the pulp for cookies add to smoothies or use in baking.


canon 3 167

milking coconut1

source * http://www.naturalnews.com/026819_lauric_acid_coconut_oil.html#ixzz2iaQZy7Sp

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *