If you don’t know already, I LOVE coconut. I use coconut milk, oil, cream, flakes and butter on everything that I can. I consume at least 2 TBS of coconut fat everyday and sometimes probably closer to 1-2 cups. It is just one of those fats that does so many good things for you that it is a no brainer to add into your diet. Well, I always buy my coconut milk at Trader Joes. I buy the light coconut milk in a can for $.99. This week they were out of their coconut milk and didn’t know when it was going to be back in. What!!! That is a huge staple in our house for our smoothie’s everyday, adding to sauces, homemade crepes, ice cream and more. I decided that I needed to attempt to make this from scratch. Like most of these kinds of recipes, once you make it, you think, “That’s it? Seriously, that is all that is in coconut milk? Why didn’t I do this sooner?” Easy peezy sister!!

Here is a quick video. You also get to meet my little boys, 9 of them to be exact. Sorry about the footage. It might make you a little dizzy watching.

Here is the recipe:
Homemade Coconut Milk

Prep time
5 mins
Cook time
5 mins
Total time
10 mins

Homemade coconut milk from shredded coconut for a healthy and inexpensive milk alternative.
Author: Wellness Mama
Recipe type: Drinks
Serves: 4-6
4 cups of water
1.5-2 cups of unsweetened shredded coconut
Heat water, but don’t boil. It should be hot, but not scalding.
Put coconut in blender or Vitamix and add water. (If all water won’t fit, you can add the water in two batches.)
Blend on high for several minutes until thick and creamy.
Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.
If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
Flavor options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.
Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the “cream” of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.