Growing up, I was kind of a picky eater.
I would go to great lengths to avoid certain foods, including onions, potatoes, and squash of any sort. To be honest, there weren’t many vegetables I could stomach. Peas and raw carrots were the extent of it.
My mom was not the best cook (sorry mom!), but she did try to give us healthy meals. They typically consisted of a hamburger patty, some boiled red potatoes, and a vegetable of some sort.
Sometimes, she got a bit fancy and added a plate of lettuce topped with cottage cheese and canned peaches, but she didn’t delve into casseroles, soups, or even rice dishes very often.
Dinner was definitely NOT the meal I looked forward to!
Aside from vegetables, I also had a strong distaste for anything coconut.
I actually think my hatred for the fruit came from seeing someone on TV express their disdain for it, and I just followed suit.
These days, my mind is much more my own, and I adore the tropical sphere!…in most cases.
I love the oil, the cream, and the milk, but I’m not the biggest fan of just the shreds (unless they’re blended with something, but then I think that’s actually butter?…). I digress.
Up until recently, I’d been buying Trader Joe’s Light Coconut Milk, but these last few months, I noticed that it seemed to be causing me some digestive and eczema trouble, so I promptly stopped.
Allergies can be weird in that way. One day I’m eating peanut butter and banana shakes, and the next, my eczema is lighting up like fireworks because of it. Very frustrating.
Anyhow, this new turn of events all led me on a mission to create my own coconut milk.
Now, this isn’t your typical watered down rice milk-ish drink, but rather a thick, luxurious beverage that would be delicious in any dessert, smoothie, or even on its own!
Thick and creamy homemade coconut milk made with just two ingredients!
- 4 c . water
- 2 c . unsweetened coconut shreds
Blend the coconut and water together in a high-speed blender for 30-45 seconds.
Strain the coconut pulp in a nut milk bag.
- Pour the milk into a container with a fitted lid.
- Refrigerate and use as you would any other milk.
Nutrition facts are based on two cups of unsweetened coconut. WW points (new system): 4
Notes:
Add 1-2 teaspoons of vanilla if you like.
I like this nut milk bag for making all my dairy-free milks.
I’m happy to report that I tolerate this homemade version without any trouble so far! 🙂 It just goes to show you how finicky your body can be. Perhaps with TJ’s milk, I was reacting to the can?…or something in the canning process? I never know.
Do you enjoy coconut? What foods did you hate as a child?
Shared with: Allergy-Free Wednesday , Full Plate Thursday, Healthy Vegan Friday
Tan says
October 31, 2017 at 2:18 pmHi Lauren, I just wondered when you say coconut shreds, do you mean like descisted coconut? As in the unsweetened grated tiny stuff? Or do you mean the bigger flakes kind of? Sorry, I’m UK based, so not sure if there’s a difference cause that sometimes happens.
Thanks!
Lauren says
November 2, 2017 at 6:29 pmYou can actually use either!
Katie says
November 7, 2016 at 12:16 pmThis is officially my go-to milk! I just made it a few minutes ago and was blown away by how easy and delicious it is.
I like dairy-free milks, but not so much the additives and preservatives you get from the store-bought variety. Lately I’ve been messing around with homemade cashew milk, but remembering to soak the nuts is like a chore to me, and let’s face it – nuts are expensive, especially on a college budget. Thanks so much for this recipe!
Only thing is, I have to figure out what to do with all this leftover pulp… hmm
Lauren says
November 8, 2016 at 3:51 pmSo happy you like it Katie!
Miz Helen says
January 25, 2016 at 11:04 amGreat directions and post. Thanks so much for sharing with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen
June says
January 20, 2016 at 9:29 amI used your recipe this morning and made the most delicious coconut milk…far superior to coconut milk in a carton! I am looking forward to a wonderful shake for lunch.
Thank you for sharing, Lauren.
Lauren says
January 20, 2016 at 6:42 pmYay, I’m so happy you liked it June, it’s my favorite. 🙂
Lawrence Winkler says
July 12, 2014 at 6:37 pmI just made my first batch of coconut milk with this recipe (actually first time that I made my own) I’m hooked this is absolutely delicious!
Lauren says
July 13, 2014 at 1:37 pmThat’s great, Lawrence! I’m so happy you enjoyed the milk! 🙂
catherine says
May 27, 2014 at 8:27 amI like to make my own coconut milk for several reasons:
-you can make the milk more or less thick and rich by adjusting the amount of water
-you can use organic coconut
– the leftover pulp, once dried (i put mine in a dehydrator or in the oven a low temp) and grinded in a coffee mill of blender, is actually coconut flour! So you get coconut milk and flour and it’s much less expensive than buying both.
Lauren says
May 27, 2014 at 9:02 amThat’s awesome about the coconut flour, I’ll definitely have to try that!
anon. says
May 26, 2014 at 5:32 amJust curious how you came up with the calorie count? I’ve always been confused trying to figure out how much is in homemade almond and coconut milk, since you strain the pulp out!
Lauren says
May 26, 2014 at 7:34 amIt would be pretty difficult to figure out, don’t you think? These numbers are based on keeping everything in the mix, so you can guess-timate that it would be somewhat lower with the pulp removed.
Chantelle says
May 25, 2014 at 8:40 amWow this is awesome, i never knew making coconut milk was such a simple process, thanks Lauren!
Mary @ Fit and Fed says
May 24, 2014 at 4:06 pmHomemade coconut milk is one I haven’t yet tried, thanks for the nudge in that direction!
Matt Robinson says
May 23, 2014 at 11:04 pmI can’t believe how easy this is to make, love it! Will be making this for my boys soon. Thanks!
Mike@TheIronYou says
May 23, 2014 at 1:48 pmMaking coconut milk at home is something I always wanted to do. You’ve inspired me Lauren, I’m gonna give this a try during the weekend!
Lauren says
May 23, 2014 at 5:10 pmThanks Mike, I hope you like it if you try it! 🙂
amber says
May 23, 2014 at 9:30 amYay! Great recipe, Lauren! I am going to try. Have a great weekend.
xo,
–Amber
Dana says
May 23, 2014 at 8:54 amI just made this same recipe this past weekend. I made the mistake of putting it in a tall bottle with a tapered top. I didn’t realize that a thick layer of coconut oil would coagulate at the top. The top of the bottle was so narrow that the only thing that would fit into it was a fondue fork. I had to poke through the layer of oil to get the milk out. Or let is sit out long enough for it to soften. Live and learn. I used the leftover coconut pulp to make some dessert bars. I definitely will be making this again.
melissa says
May 23, 2014 at 5:29 amThanks for the step by step! I’ve made regular nut milks before but had never tried making coconut milk. Looks wonderful, think I’ll try it this weekend! Do you do anything with the leftover pulp? Or just throw it away?
Lauren says
May 23, 2014 at 7:25 amI’ve just been tossing it, but it might be nice in muffins or anywhere you’d use coconut shreds (except making coconut butter since the fat has been removed). 🙂
TVFB says
May 23, 2014 at 3:48 pmIt’s definitely worth keeping to put into baking of cakes/muffins etc. I do the same when I make Almond milk, I keep the left overs and add them to muffins as there is still alot of goodness in them (And it seems a waste to throw it away!)