Homemade Coconut Milk
Servings: 4 cups
Coconut milk is a great milk alternative for anyone on Paleo or AIP, cutting down on nuts/seeds, or who have allergies to nuts or seeds. It’s just 2 ingredients and comes together in minutes. This is a guar gum- free and carrageenan-free version too, making it great for diets like AIP and Whole30 and anyone avoiding additives. Plus you save MONEY :-)
Ingredients
- 2 cups Shredded, Unsweetened Coconut
- 4 cups Water
Instructions
- Put the coconut and water into a blender. Blend on high for about 3 minutes, or until no chunks remain.
- Pour the mixture through a nut milk bag, cheesecloth, or fine mesh sieve. Squeeze and knead to get all of the milk out.
- Pour into a glass storage container and refrigerate until needed. Keep in the fridge for up to a week, shaking to mix any separation that may occur.
Notes
Equipment needed: Blender and Nut milk bag/cheesecloth/or fine mesh sieve for straining the milk
Make Ahead: You can store this homemade coconut milk in the fridge for up to a week, but note that it will separate. Just simply shake it before serving or using. You can also freeze the coconut milk for later. I recommend freezing in an ice cube tray and then removing from the tray once frozen and then storing it in a plastic bag or another freezer-safe container.
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