Homemade Coconut Milk
Ingredients (yields about 800 ml)
• 200 g unsweetened shredded coconut
• 700 g (ml) hot water (not boiling)
• A pinch of sea salt (optional, enhances the flavor)
• 1 teaspoon pure vanilla extract or honey (optional, for a soft sweet taste)
Preparation
1️⃣ Soften the coconut
• Place the shredded coconut in a high-speed blender or food processor.
• Add the hot water (it should be hot to the touch but not boiling).
• Let it sit for 5–10 minutes to soften the coconut fibers.
2️⃣ Blend
• Blend for 2–3 minutes until the mixture looks white, foamy, and smooth.
• If you wish, add the vanilla extract or honey at this stage.
3️⃣ Strain
• Strain the mixture using a nut milk bag, a fine cloth, or a clean cheesecloth.
• Squeeze well to extract all the liquid.
• Save the remaining pulp — it can be reused in cookies, smoothies, or natural exfoliating scrubs.
4️⃣ Store
• Pour the milk into a glass jar with a lid.
• Refrigerate for up to 3–4 days.
• Shake or stir well before each use, as the natural coconut fat tends to separate.
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🌿 Benefits
• 100% natural and preservative-free, perfect for those avoiding industrial additives.
• Rich in healthy fats (lauric acid) that support the immune system and nourish the skin.
• Versatile: ideal for smoothies, desserts, soups, baking, or even as a base for natural skincare recipes.