Easy-3 Minute-Homemade Coconut Milk
Easy-3-Minute-Homemade Coconut Milk (From scratch)
With this quick recipe you will never have to rely on expensive canned coconut milk again! It really is SO easy to make your own homemade coconut milk and then you avoid the additives that often come with the canned or carton variety. Not to mention the BPA and other nasty stuff from the can itself. If I buy coconut milk anymore it is the Natural Value brand as it has no emulsifiers or other added ingredients. Just straight up coconut and water. It is also a BPA free can so at least that is one chemical avoided. However, I have to say for hot drinks, smoothies, over Paleo granola and even a straight up I prefer the texture and taste of the homemade variety. Don’t worry I am not going to make you fool around trying to crack coconuts…or even find them depending on where you live! For this recipe I’ve used the easy to find Nutiva brand of coconut manna (sometimes called coconut butter). This is NOT the same as coconut oil…don’t try and make coconut milk with the oil! That, some water and a pinch of salt and sweetener if you like and Bob is your uncle (He actually is my uncle too!)
Homemade Coconut Milk Recipe
- 3 cups water
- ¾ cup coconut manna/butter
- Pinch of sea salt or Himalayan rock salt
- 1/2 tsp of honey or sweetener of choice (optional – I don’t use any sweetener normally as the coconut has a natural sweetness)
Place all ingredients together in a blender. Blend on high for about 2-3 minutes. The heat produced as the blender runs helps to melt and emulsify the fat in the coconut. If your blender is like my Oster, it might just cut out at about 2.5 minutes. It seems it overheats but it gets the job done and I’m still able to use the blender again in a few minutes after it has cooled!! Just a heads up in case it happens to you too…I don’t want you to freak out!! I’ve been doing this for awhile and my blender is still working 🙂
Next you can strain if you so choose. I don’t strain mine but if you want a super smooth milk you could certainly put it through a nut milk bag without taking too much extra time. I pour mine straight into a nice mason jar and stick it in the fridge. It lasts for about 5 days in the fridge, if you keep it around that long! You could certainly whip up a couple of batches at once and have it too keep in the fridge for the week.
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I am not a medical doctor. I am a certified Holistic Nutrition Consultant, certified GAPS practitioner and certified Counsellor. My experience and personal research in order to help my son has taught me a lot about autoimmune and chronic illness from this holistic and functional medicine perspective and I want to share that information with you. This information is just that. It is for educational purposes only and is not intended to diagnose, treat or replace medical advice.