I’m a huge fan of almond milk, but I’m beginning to fall in love with my coconut milk too. After we saw the horribly bad stewardship of the almond groves in California, my husband decided he didn’t want to support the almond industry any more. We switched to a different alternative milk at the store, but surprise!.. it had some almond in it. Go figure.
I’ve been using canned coconut milk and it’s so super creamy. One of my favorite ways to use it is in some homemade ice cream. Creamy chocolate ice cream with a drizzle of naturally sweetened caramel sauce is absolutely divine. I had bought some bpa free canned coconut milk in bulk here, but I knew there had to be an even cheaper, yet still healthy/easy option.
At my local grocery store there is no shortage of alternative milk options, but unfortunately most of them have less than ideal ingredients. Gut irritants like carrageenan and other thickeners and stabilizers aren’t welcome in my house. I’ve found a brand of boxed coconut milk without those things, but for just 1 quart it costs the same as a half gallon of the carrageenan filled stuff.
I’ve discovered how to make coconut milk though, and it really couldn’t be any easier! You can jazz it up with a little vanilla and maple syrup, but it tastes just fine plain too. The cream from mine separated to the top, so you’ll want to make sure you shake well before using.
One of my favorite ways to use coconut cream though is for whipped cream. It’s vegan, paleo and even AIP approved. Use it for a topping, or add some honey and cocoa powder for a healthy whipped frosting. This recipe will give you some yummy coconut milk, but you can use the leftover coconut pulp as well to make your own coconut flour.
Coconut Milk
Ingredients
- 2 cups shredded, unsweetened coconut – get it here
- 4 cups filtered water
- 2 tsps. maple syrup
- 1.5 tsps. vanilla extract (optional) – get it here
- Nut milk bag – get it here
- Blender – the one I use
2. Strain the coconut pulp through a nut milk bag, gently squeezing to get the “milk” out.
3. Set the pulp aside and add the maple syrup and vanilla to the coconut milk if using.
4. Store your milk in the fridge for 3-4 days.
Hi Jamie,
I have been thinking about trying to make my own coconut milk and this sounds pretty simple. I mostly use the Full Fat canned organic USDA certified coconut milk in recipes but there are times that I just need the plain thinner milk and this might be a easy solution. Thanks for sharing on Real Food Fridays. Pinned & tweeted
Hi, Jamie! This looks pretty simple. I’m gonna give it a try! Do you have any ideas for what to use the leftover pulp for?
Hi TJ! I would use it just like coconut flour in recipes. These coconut jam thumbprint cookies are one of my favorite ways to use coconut flour! https://www.theherbalspoon.com/2013/12/coconut-jam-thumbprint-cookies-grain.html
Thanks for sharing on the Homestead Blog Hop! I never would have thought of making my own coconut milk!
I love making my own coconut milk! It’s so much cheaper than buying it, and like you said, free from all the “extras.” Thanks so much for sharing at Savoring Saturdays, Jamie! Hope you’ll be back again this weekend!
I’m impressed. I am always learning something new when I visit my favorite healthy living blogs. Thanks so much for sharing this over at Let’s Get Real. The Amazon links are really helpful too.
We just started making coconut milk six months or so ago. I’m so glad not to have to buy it in cans any more, and to get just coconut milk–no additives! I like your idea of adding the maple and vanilla flavorings. Sounds delicious!
I noticed one of your commenters asked about using the mash. Like you, I use it in place of coconut flour in recipes. Works quite well.
I love your easy DIY recipe for coconut milk. It’s so much better than the canned coconut milk so many people use! I just hopped by from The Sustainable Couple’s blog hop! I’m pinning and sharing this!
I often use canned organic coconut milk. I never thought to make my own. Thanks for sharing your ‘how-to’. Stopping by from the Let’s Get Real party this weekend.
I’ve tried making my own coconut milk in the past but when I refrigerated it, the cream separates and solidifies at the top of the jar! Do you have that same problem? Thanks Jamie 🙂
It does solidify for me so I have to let it sit out at room temperature for a bit if I want to use it on cereal or something. If I’m making ice cream though or baking with it, I just give it a really good shake to break up the cream.
Oh yum! I didn’t know you could actually make your own coconut milk! This is for sure on my list to do! Thank you for sharing this at my craft party! I just pinned your entry. Hope to see you again this Thursday at 7pm EST.!!
I need to give this a try! Thanks so much for sharing with the Let’s Get Real Party.