Coconut Milk (Homemade from Fresh Coconut)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesCoconutMilkFromScratchHomemadeVeganDairyFreeRichCreamy
Nutrition (per serving)
445Calories
5 gProtein
13 gCarbs
48 gFat
6 gSugar
30 mgSalt
Ingredients
- 2 large (or 400 g coconut meat) Fresh mature coconut
- 500–800 ml (adjust for thickness) Warm water
Method
- Crack coconuts → drain coconut water (save for drinking).
- Scoop out white coconut meat → remove brown skin with peeler → chop into small pieces.
- Blend coconut meat with 500 ml warm water in high-powered blender 2–3 minutes until very smooth.
- Strain mixture through fine cheesecloth or nut milk bag → squeeze firmly to extract maximum milk (discard pulp or save for baking).
- For thicker milk: use less water (400 ml) or second press pulp with additional 300 ml water → combine both pressings.
- Let milk sit 30 minutes → skim cream from top if desired (for coconut cream).
- Shake well before use → store in glass jar in fridge up to 4–5 days (shake as it separates).
- Makes ≈800 ml — rich, creamy homemade coconut milk for curries, smoothies, or coffee.
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