Homemade Coconut Milk — The best you’ll ever try!
I started making my own coconut milk a few years ago because it’s cheaper, tastes better, and is so much healthier. It contains no additives, fillers, or preservatives, and it’s far more nutritious than the canned or boxed versions.
Those store-bought options go through a heat treatment (called pasteurization) to extend shelf life, but unfortunately, this process destroys some nutrients and can oxidize the healthy fats, reducing their overall benefits.
I love using homemade coconut milk in soups, stews, smoothies, and lattes, there are so many ways to use it!
The benefits of homemade coconut milk:
Coconut milk is rich in healthy fats known as medium-chain triglycerides (MCTs), which are quickly used by the body for energy and can support metabolism and balanced blood sugar. These nourishing fats also play an important role in hormone health, helping your body produce and regulate key hormones naturally. MCTs are an excellent source of fuel for the brain, promoting focus, clarity, and steady energy. Coconut milk also supports gut health with its gentle antimicrobial properties that help balance gut bacteria, while its main fatty acid, lauric acid, provides powerful anti-inflammatory and immune-supporting benefits.
RECIPE — Makes about 3.5 cups:
Ingredients:
1 cup unsweetened shredded coconut — MUST be unsweetened
3½ cups filtered water
Will need a nut milk bag to separate the liquid from the pulp — these can be found on Amazon or health food stores.
Instructions:
Add the shredded coconut and filtered water to a high-speed blender.
Blend for about 1–2 minutes.
Pour the mixture through a nut milk bag (you can find these easily on Amazon) into a bowl.
Gently squeeze out all the liquid and discard the pulp (you can use it for baking)
Store your homemade coconut milk in a sealed glass jar in the fridge.
Storage Tips:
It will stay fresh for up to 3 days in the refrigerator.
The healthy fats will naturally separate and harden when chilled — this is completely normal!
