Make your own coconut milk once, and I bet it will be hard for you to go back to the store bought version. Homemade coconut milk taste SO much better – and as a bonus it’s free from the long list of additives you’ll find in most brands.
If you’re not yet familiar with coconut milk as a non-dairy milk, you might want to become, because it is freaking DELICIOUS. And healthy.
Healthwise coconut contains a unique kind of fatty acid (medium-chain triglycerides) which has shown to help speed up weight loss (1) and decrease high LDL-cholesterol (2). It’s also high in lauric acids which is known to be antiviral and antibacterial.
If you like to limit your sugar intake, coconut milk is an excellent choice with a sugar content below 2 g. pr cup. In comparison, rice milk has 14g. of sugar pr. cup, oat milk and cow milk 9g. pr cup. If you want more info, Dr. Axe has written a great article on the health benefits of coconutmilk.
Use it as you would use any other plant-based milk; solo, in smoothies, lattes, bakings, on your cereal etc.
Ways of making coconut milk.
While there are several ways to make coconut milk, I like to use raw coconut flakes, or when I have a little more time, the meat from a brown coconut. Other ways include using coconut manna, or the thick coconut milk from a can. The latter I do not recomment because of the BPA found in most cans which is linked to several health problems (3).
Opening a brown coconut can be a little work, but when you get the technique right, it is easy to do. If you have not opened a brown coconut before, check out this tutorial on how to open a brown coconut.
The Recipe: Raw Coconut Milk
- Coconut meat from 1/2 brown coconut. You can substitute this with 50g of shredded coconut (equals 1,5dl. or 3/4 a cup).
- 500ml warm water (not boiling – handwarm). The water needs to be warm as this help the fats from the coconut mix with the water. If you use cold water, the fat will stick to the sieve or nutmilk bag.
Here’s how you do it:
- Warm up the water until hand-warm (not boiling) and add it and the coconut meat (or flakes) to the blender. Make sure that your blender can handle warm water.
- Blend for about 30-45sec. Let the blender rest for 10 seconds and repeat 2 times.
- Place the nutmilk bag or sieve in a bowl and pour the milk through to seperate the coconut pulp from the milk. A nutmilk bag gives the best results as this removes all the pulp, but if you do not have one, a sieve will remove most of the pulp as well.
- Enjoy your fresh made coconut milk and store the rest in the fridge. The milk will last several days in the fridge.
- Instead of throwing out the coconut pulp, you can dry it in the oven at 200C for around 30-45 minutes until it’s dry and voilá you have your own high-fiber shredded coconut that you can use in breads, cakes, smoothies, on top of your cereal, or in vegetarian steaks.
When the milk gets cold, the fat will seperate from the water and join together in the top of the container. This is normal and means the milk just needs a good shake.
If shaking does not help, you can take the milk out of the fridge before you drink it and let it rest for a little until the solid part mealts. When you heat up the coconut milk the solid part melts as well.
What is your favorite plant-based milk and why??