Though you can buy pre-made coconut milk beverages in stores, I love making my own, and it only takes a few minutes. Plus, this doesn’t have carrageenan and other questionable thickeners and emulsifiers. Instead, I use sunflower lecithin powder to keep the coconut fat from separating and hardening. Also, make sure to use only unsweetened and preservative-free shredded coconut. Note that this is not the same thing as canned coconut milk, which is very concentrated. This recipe makes about 4 cups (1 quart). Recipe and photo from Raw and Simple Detox by Judita Wignall, @2015 Quarry Books, reprinted by permission.
Homemade Coconut Milk
- 4 cups very warm water
- 2 cups shredded coconut
- 1 tablespoon lecithin powder or granules
For a sweetened vanilla milk (optional)
- Few drops of liquid stevia or our favorite sweetener
- Pinch of vanilla powder or 1 tablespoon vanilla extract
- In a medium-size bowl, soak the coconut in water for thirty minutes and then transfer to a blender and process for 1 minute.
- Strain the coconut milk through a nut milk bag.
- Rinse out the blender container and return the strained milk. Add the lecithin and blend again. For the sweetened vanilla milk option, add the stevia and vanilla as well.
- Store in an airtight glass jar in the refrigerator for to days. Shake well before using.
Here are more of our raw and almost-raw recipes.