Sweet Coconut Milk
Fresh coconut blended and strained into a lightly sweet, creamy drink with cardamom. This simple Indian-style coconut milk is soothing, fragrant, and lovely served chilled in small portions alongside a meal or as a festive sip.
For 4 servings
- prep
Prepare the coconut.
Break the coconuts, remove the white flesh, and chop it into small pieces for easier blending.
- mix · ~2 min
Blend the first extract.
1.Add the chopped coconut to a blender.2.Pour in 3 cups water.3.Blend until the mixture looks creamy and the coconut is very finely ground. - assemble
Strain the coconut milk.
Pour the blended mixture through a fine strainer or clean cloth into a bowl. Press well to extract as much thick coconut milk as possible.
- mix · ~2 min
Blend the second extract.
1.Return the strained coconut solids to the blender.2.Add the remaining 2 cups water.3.Blend again until smooth.4.Strain once more into the same bowl. - boil · ~2 min
Melt the jaggery.
Heat the jaggery with 2 tbsp of the coconut milk in a small pan just until dissolved. Do not boil it hard.
TIPGentle heat keeps the jaggery from turning bitter and helps it dissolve smoothly. - mix
Sweeten and flavor the milk.
Cool the jaggery syrup slightly, then stir it into the coconut milk. Add cardamom powder and a pinch of salt, then mix well.
- rest · ~30 min
Chill the coconut milk before serving.
- serve
Serve the sweet coconut milk chilled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mature coconut with thick white flesh; tender coconut will taste weak and watery here.
- 2Blend in short bursts and stop once the coconut looks very fine, or excess heat can dull the fresh flavor.
- 3Press the pulp firmly through a cloth for the first extract, but don't force coarse bits through the strainer.
- 4If your jaggery has grit, melt it separately and strain the syrup before adding it to the coconut milk.
- 5Let the jaggery syrup cool slightly before mixing in, so the coconut milk stays smooth and doesn't split.
- 6Chill well before serving, then stir again, since natural coconut cream may rise and separate in the fridge.
- 7Best enjoyed the same day; refrigerate leftovers and use within 1 day for the freshest taste.
Adapt it for your goals.
Vegan-festive
Top each glass with a few toasted coconut slivers and an extra pinch of cardamom for a more celebratory serving.
less sweetLess-sweet
Reduce the jaggery for a lighter, more refreshing drink that lets the fresh coconut taste stand out.
spicedSpiced
Add a tiny pinch of dry ginger or crushed saffron along with the cardamom for a warmer, more aromatic finish.
strained smoothStrained-smooth
Strain twice through muslin for an extra silky texture if you want a cleaner, more delicate drink.
Why this is on our healthy list.
Naturally Dairy-Free
This drink gets its creamy body from fresh coconut, making it suitable for people who avoid dairy.
Contains Beneficial Fats
Fresh coconut contributes satisfying fats that add richness and help this small drink feel nourishing.
Less Refined Sweetening
Jaggery is a traditional sweetener that offers a deeper flavor than plain white sugar in this preparation.
Frequently asked questions
Yes, but the taste is best with fresh mature coconut. If using frozen coconut, thaw it fully before blending for better extraction.
