Raw Vegan Cooking/ Vegan Recipes

Homemade Coconut Milk

Coconut milk

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 recipe

Homemade Coconut Milk

Though you can buy pre-made coconut milk beverages in stores, I love making my own, and it only takes a few minutes.
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Course: Beverage
Cuisine: Raw / healthy
Diet: Vegan, Vegetarian
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 4
Author: Veg Kitchen

Ingredients

  • 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

Instructions

  • 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.

homemade coconut milk recipe

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