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. 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

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.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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