Homemade Coconut Milk

I have always enjoyed using my kitchen tools to make life easier. Homemade coconut milk is super easy to make when you have the right tools. I use a Vitamix, but you can also use other forms of blenders for this recipe. I try to shop local and find large bags of shredded coconut or coconut flakes. Organic is best of course. You can also find shredded coconut easily on Amazon.

I use homemade coconut milk in many of my recipes like curry and white chicken chili. I also use it as the milk in scrambled eggs, french toast and much more. You will be surprised to know I am not a fan of coconut. I don’t like anything with shredded coconut or coconut flakes but I think coconut is one of the healthiest milks out there if you are lactose intolerant. If you aren’t allergic to milk products, I love to get your hands on raw milk from a local dairy farmer.

Recipe

4 cups of filtered water
1 1/2- 2 cups of shredded coconut

Blend in a blender or Vitamix until the blender makes the milk slightly warm, around 2 minutes on high.
Squeeze or strain the pulp through a cheese cloth into a glass or stainless steel container. Double recipe if you need more and do this in batches.

If the coconut milk is very warm or hot, I pour into glass canning jars and tighten the lid. If you hear a pop it is sealed and will keep longer. You can also seal your jars the traditional way if you have canning equipment. I seal them tight, let them cool, and place in the refrigerator for up to a week. You can also pour it right away into your recipe if you making a white chicken chili like this one. Or let it cool down a bit for eggs or french toast.