Unlock the smooth and luscious flavor of homemade Creamy Coconut Milk with this quick and easy recipe that’s perfect for dairy-free diets and rich, tropical dishes. Made with just unsweetened shredded coconut and hot water, this recipe ensures maximum freshness and flavor, while optional vanilla extract and a pinch of salt add a subtle, customizable twist. With only 10 minutes of prep time and no cooking required, this plant-based milk alternative is ideal for everything from smoothies to curries or as a creamy coffee creamer. Strain it through a fine mesh for a velvety texture, and enjoy it fresh for up to five days. Simple, budget-friendly, and irresistibly creamy—this homemade coconut milk is sure to become a staple in your kitchen!
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In a blender, combine the unsweetened shredded coconut and hot water.
Blend on high for 2-3 minutes or until the mixture becomes creamy and frothy.
If desired, add vanilla extract and a pinch of salt to enhance the flavor, and blend again briefly.
Place a fine mesh strainer or nut milk bag over a bowl or large measuring cup.
Carefully pour the blended mixture through the strainer or nut milk bag to separate the liquid from the coconut pulp.
Use a spoon or your hands to press and squeeze out as much milk as possible from the pulp.
Transfer the creamy coconut milk to a clean container or bottle with a lid for storage.
Refrigerate the coconut milk and use within 4-5 days, shaking well before use as it may naturally separate.
Serving size | (560.5g) |
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Amount per serving | % Daily Value* |
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Calories | 561.6 |
Total Fat 54.1g | 0% |
Saturated Fat 48.0g | 0% |
Cholesterol 0mg | 0% |
Sodium 199.6mg | 0% |
Total Carbohydrate 21.3g | 0% |
Dietary Fiber 15.0g | 0% |
Total Sugars 6.3g | |
Protein 6.0g | 0% |
Vitamin D 0IU | 0% |
Calcium 76.3mg | 0% |
Iron 3.0mg | 0% |
Potassium 483.5mg | 0% |
Source of Calories