Homemade Coconut Milk

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Recipe: Homemade Coconut Milk

on JUNE 1, 2015 by CHRIS KRESSER 12 comments

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Homemade coconut milk is without a doubt better than canned. It's also GAPS friendly. The thick and creamy consistency depends on the quantity of water used, so experiment to find the consistency that you prefer.

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Type of dish: Fundamentals, Beverages

Servings: makes about 1½ quarts

Equipment: blender, cheesecloth

Ingredients:

• 3 cups unsweetened coconut flakes
• 3 – 6 cups filtered water

Directions:

1. Place water and coconut in a blender and blend at high speed for 3 to 5 minutes to make a thin pulp.
2. Using a cheesecloth, squeeze as much coconut milk out as possible.
3. If you have a centrifugal juicer all the better.
4. Should this recipe be used in cooking, it can be thickened by slow cooking/reduction in a saucepan on low heat. Keep refrigerated.

Enjoy!

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