A delicious two-ingredient homemade coconut milk recipe, without any synthetic vitamins or additives! Keto, paleo, Whole30, vegan, animal-based.
A simple and healthy milk alternative
I’m currently on a gut-healing protocol to address some of my underlying health issues, and there are so many things I can’t eat at the moment, including gums and thickeners.
If you go to the grocery store in search of milk alternatives, then you know how many preservatives, thickeners and synthetic vitamins are added to everything these days.
Luckily, it’s actually really easy to make homemade coconut milk, and it only requires two very simple ingredients! You will be amazed at how simple and delicious this recipe is.
It’s a perfect substitute for a carton of milk in basically any recipe, plus you can either leave it unsweetened for savory recipes, or add a bit of stevia and vanilla extract for sweet recipes.
Easy to make, and with zero added preservatives!
To make this recipe, you’ll need a few simple items. First, you’ll need a high-powered blender, or an immersion blender if that is all you have. Second, you’ll need a fine mesh filter or a nut milk bag.
You’ll want to start by adding water and unsweetened coconut flakes to the high-powdered blender, and blending for 1-2 minutes, or until the coconut flakes have broken down. Pour the mixture through the fine mesh strainer or nut milk bag to remove the leftover coconut flakes.
Add in stevia and vanilla extract, if desired, and mix well. Use right away or store in the fridge for 2-3 days. Since there are no preservatives, the coconut milk won’t last long, even in the fridge.
Can I follow this same recipe to make nut milk also?
You sure can! The one difference I would make is to be sure to soak your nuts first. This helps to help improve digestibility, and it also makes the nuts easier to blend.
Can I use sweetener other than stevia? How about granulated sweetener?
Yes, you can. This will, however, take a bit more work because granulated sweetener does not like to dissolve in room temperature and cold liquids easily. You will need to add the coconut milk to a pot over medium low heat, and stir in the granulated sweetener of your choice.
Once fully dissolved, remove from the heat and allow to cool before pouring into a container for storage. Be sure to recalculate the macros due to the added sweetener!
If you give this homemade coconut milk a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Homemade Coconut Milk
Equipment
- Nut milk bag or fine mesh strainer
- High-speed blender. An immersion blender would also work.
Ingredients
- 2 cups water (16 oz)
- 1/2 cup unsweetened coconut flakes (30 g)
- optional: liquid stevia drops, 5-10 drops (or to taste) omit for Whole30
- 1/2 teaspoon optional: vanilla extract
Instructions
- Add water and unsweetened coconut flakes to a high-speed blender. Blend for 1-2 minutes, or until the coconut flakes have broken down. Pour mixture through a fine mesh strainer or nut milk bag to filter out the remaining coconut flakes. The flakes can be stored in the fridge and saved for another recipe.
- Pour the liquid into a container and mix in stevia and vanilla extract, if desired. Use immediately, or store in the fridge for 2-3 days. There are no preservatives, so be sure to use quickly!
