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5 from 1 vote

Homemade Coconut Milk

You can use unsweetened shredded coconut or coconut flakes.
Servings: 4 cups
Calories: 307kcal

Equipment

  • 1 Blender or food processor

Ingredients

  • 2 cups unsweetened shredded coconut or coconut flakes; no additives or sweeteners
  • 4 cups hot water

Instructions

  • Soak the shredded coconut in the water for at least 10 minutes.
  • Pulse the mixture in a high-speed blender or food processor for a few minutes.
  • Use a nut milk bag (or cheesecloth or a very fine-mesh sieve) to separate the pulp from the milk.
  • Store the milk sealed in the refrigerator for a few days.

Nutrition

Calories: 307kcal | Carbohydrates: 11g | Protein: 3g | Fat: 30g | Saturated Fat: 27g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 252mg | Fiber: 8g | Sugar: 3g | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg