Coconut is now widely regarded as having all kinds of amazing health benefits. It is packed with healthful medium chain fatty acids and lauric acid.
However, if you purchase the canned variety, it is likely to come in BPA (or BPS) lined cans, which have been linked to health problems. Other packaged coconut milks might contain additives such as sweeteners.
We discovered a great recipe for making your own coconut milk. It’s really simple and the “base” version only needs two ingredients – shredded coconut and water!
However you can also add your own flavors and here’s where the fun begins – because you can add natural spices, fruit or superfood powders. The original article lists vanilla, strawberry or cocoa but you could also experiment with cinnamon, maca, date or whatever else you feel inclined to blend up with the coconut!
Ingredients
Instructions
- Heat water until hot, but not boiling.
- Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches. See instructions below.
- Blend on high for several minutes until thick and creamy.
- Pour through a mesh strainer to remove most of the coconut solids.
- Squeeze the strained liquid through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
- If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
- Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the “cream” of the coconut milk may separate to the top if stored in the fridge. Just shake or stir before using.
Notes
Try adding different flavor options after all coconut has been strained out!
- Vanilla coconut milk: ½ tsp vanilla extract
- Strawberry coconut milk: ½ cup pureed fresh or frozen strawberries
- Chocolate coconut milk: 2 tsp cocoa powder + ½ tsp vanilla extract
