Here’s a simple coconut milk recipe that you can make with shredded coconut. This homemade coconut milk can be used as a liquid in green smoothies, adding a tropical tone that complements tropical fruits like pineapple, mango and papaya.
Try it with grapefruit or orange smoothies and juices to help sweeten them.
You don’t need a nut milk bag to make this recipe. I use a fine sieve and it works great. It’s easier to clean too.
- 2 cups organic shredded unsweetened coconut, soaked for 2 hours, OR 1 cup fresh coconut meat
- 4 cups filtered water
- 2 medjool dates, optional to sweeten
Step 1: Soak 2 cups of shredded, unsweetened coconut in water for two hours. Push the coconut shreds into the water to prevent it from floating on top.
Step 2: Place the soaked coconut shreds in your blender with about 4 cups of water. Add the dates.
Step 3: Blend on high for about 50 seconds or until you don’t have any more date pieces. After you are done blending, you’ll have a thick white liquid with lot of froth on top. I recommend using a high-speed blender (see my blender recommendations) for making this coconut milk recipe.
Step 4: Strain the coconut milk through a nut milk bag or use a fine sieve. Collect the white liquid in a clean container. Using a nut milk bag will allow you to get more of the milk, but it may be slightly messier.
If you are going to use a sieve, use a spoon to scrape the bottom of the sieve to remove built-up coconut pulp. Once all of the coconut milk has been drained, remove the pulp before adding more milk to be strained. You can use a large spoon to press the coconut pulp into the sieve and get more of the milk.
The finished product will yield about 4 cups of fresh coconut milk. Store in the refrigerator in a sealed glass container (mason jars are perfect for this) and try to use within a week. Give it a good shake if separation occurs.
Browse more nut milk recipes on my whole food recipes page.