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How to Make Coconut Milk from Shredded Coconut

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Coconut milk is a delicious and nutritious alternative to cow’s milk and it’s easy and healthier to make at home without added preservatives, artificial sweeteners and chemicals.

Ingredients

Scale
  • 1 cup Shredded Coconut
  • 4 cups hot water (filtered is best)
  • Optional, for flavor: 1 to 2 teaspoons organic or homemade vanilla extract (like Rodelle Pure Organic Vanilla Extract (where to buy), 1-2 tablespoons raw organic honey
  • Blender (I like my Vitamix)
  • 1 Nut Milk Bag (canvas ones are the best, cheesecloth is another option). A nut milk bag is really nice to have if you will do this on a regular basis as it is sturdy and can be used, reused and washed.
  • 12 quart sized Mason jars or other glass storage containers
  • A large bowl

Instructions

  1. Bring the 4 cups of water to a light boil. Remove from heat and let cool about 5 minutes so it’s no longer a roving boil, but still hot. Basically, you’re creating your own hot, distilled water.
  2. Pour the water and all the ingredients into your blender (again, make sure it has cooled down some or the pressure from the boiling water will cause the water to explode out of your blender!)
  3. Blend for about 2-3 minutes to really break apart the coconut to extract the meat from it. If you have a really high-powered blender, it might go faster.
  4. Let cool to warm, since the water was hot.
  5. Then, gather your large bowl and nut milk bag.
  6. Pour the coconut milk into the nut milk bag while it’s OVER the bowl.
  7. The milk will start to strain immediately, then close the bag and squeeze out as much of the liquid as you can (it may take several minutes).
  8. Keep squeezing until the coconut inside the bag is mealy and nearly dry.
  9. Pour into your milk container and enjoy!