Easy Homemade Coconut Milk

5 from 4 votes

This Easy Homemade Coconut Milk recipe is the perfect plant-based milk option and can be achieved in TWO ways for the greatest ease. Completely versatile and enjoyed in anything that requires milk, this recipe is one that will be the staple for everyone involved, with a hint of vanilla and sweetness. This plant-based milk boasts clean ingredients and is fresher than store-bought alternatives with an ultra-smooth and creamy texture! Completely Gluten-Free, Nut-free, and Vegan!

Prep Time10

Total Time10

Course: Drinks

Keyword: blender, breakfast, coconut, coconut milk, dairy-free, drinks, easy, milk, quick, vanilla

Servings: servings

Calories: 297kcal

Author: Shanika

Ingredients

OPTION #1:

5 cups filtered water
2 cups organic coconut flakes, unsweetened
1 teaspoon vanilla extract
1-2 Tbsps pure maple syrup

OPTION #2:

2-3 fresh young coconuts, broken w/ meat scooped out
6 cups filtered water, boiled + cooled
1 teaspoon vanilla
1-2 Tbsps pure maple syrup

US Customary - Metric

Instructions

TO MAKE COCONUT MILK (OPTION #1):

Add all ingredients to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend; Adjust sweetness as needed.**
Once done, slowly strain (using a cheesecloth or nut bag) milk into a pitcher, squeezing the coconut 'pulp' to ensure that all milk is extracted.
Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
Sip and Enjoy!

TO MAKE COCONUT MILK (OPTION #2):

Once the coconuts are split open and the meat (inside of the coconut) is scooped out, rinse and set aside. NOTE: You want to ensure that they are completely clean without any brown lining or outer part attached.
Add the coconut meat, water, vanilla, and maple syrup to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend; Adjust sweetness as needed.**
Once done, slowly strain (using a cheesecloth or nut bag) milk into a pitcher, squeezing the coconut 'pulp' to ensure that all milk is extracted.
Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
Sip and Enjoy!

Notes

STORAGE: When properly stored in the refrigerator, coconut milk lasts for up to 1 week, at best. Usually, I like to consume my batch within the first 2-3 days.
SERVING: To make less milk, cut ingredient measurements in half. To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
SWEETENER: Instead of maple syrup, you can use substitute sweeteners like Agave, dates, or date syrup, if preferred.
USES: Coconut milk's light consistency makes it perfect in lattes, cappuccinos, smoothies, soups, and baked goods. Can also be used as regular milk for cereal, etc.
NUTRITION: Facts are calculated for Option 1.

Nutrition