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Creamy, rich, and fragrant homemade coconut milk made from fresh coconuts. Perfect for adding a luscious base to curries, soups, and desserts. It's surprisingly easy and tastes far superior to canned versions.
For 4 servings
Prepare the Coconut (Approx. 5 minutes)
First Press for Thick Milk (Approx. 5 minutes)
Creamy, rich, and fragrant homemade coconut milk made from fresh coconuts. Perfect for adding a luscious base to curries, soups, and desserts. It's surprisingly easy and tastes far superior to canned versions.
This indian recipe takes 15 minutes to prepare and yields 4 servings. At 159.3 calories per serving with 1.49g of protein, it's a beginner-friendly recipe perfect for beverage.
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Second Press for Thin Milk (Approx. 3 minutes)
Store the Coconut Milk (Approx. 2 minutes)
For a sweet beverage, blend the final milk with 1-2 pitted dates, a teaspoon of maple syrup, or a small piece of jaggery until smooth.
Add a pinch of ground cardamom, cinnamon, or a drop of vanilla extract to the blender for a fragrant, spiced version perfect for desserts or warm drinks.
If you can't find fresh coconut, you can rehydrate 2 cups of unsweetened desiccated coconut in 4 cups of hot water for 30 minutes, then blend and strain as directed.
Coconut milk is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily metabolized by the body for energy compared to other fats.
Being completely plant-based, it is a fantastic milk alternative for those with lactose intolerance or dairy allergies, and fits perfectly into vegan diets.
It contains essential minerals like manganese, which is vital for bone health and metabolism, as well as copper, magnesium, and iron.
One cup (240g) of combined homemade coconut milk contains approximately 350-400 calories, primarily from fat. The first press (thick milk) will be higher in calories and fat than the second press (thin milk).
Yes, in moderation. It's a great source of healthy medium-chain triglycerides (MCTs), which can provide energy. It's also dairy-free, vegan, and free from the preservatives and thickeners found in canned versions. However, it is high in saturated fat and calories, so portion control is important.
Freshly made coconut milk should be stored in an airtight container in the refrigerator and will last for about 3-4 days. It does not contain preservatives, so it spoils faster than store-bought varieties.
Separation is a natural and expected process for homemade coconut milk. The high-fat cream will rise to the top, leaving the thinner water at the bottom. Simply shake the jar or stir the milk well before each use to recombine it.
Yes, you can freeze it for longer storage. Pour the milk into ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag. It can be stored for up to 3 months. Note that the texture may change slightly upon thawing.
Thick milk (first press) is made by blending coconut meat with a small amount of water, resulting in a rich, creamy liquid with a high fat content. Thin milk (second press) is made by re-blending the leftover pulp with more water, resulting in a more watery, lower-fat milk.
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