The Best Homemade Creamy Coconut Milk – 2 Ways {GF, Vegan, Paleo, Primal}

Up until my understanding of what is healthy and what is not turned upside down, I tried store bought coconut milk and did not like it one bit. Well, there were some that was OK I guess, but it was loaded with gums and other thickeners. I tried to make some at home but did not care for texture or taste. However, now that baby Nina has developed Allergic Colitis, Sandifer Syndrome, and other gut issues after immunization shoots, I had no choice but give it another try. Really a few tries—I should say—until I came up with a recipe that works for me. It is creamy, it is sweet, and delicious.

Buy before sharing the recipe, here are three tips that made this—onut Milk recipe stand out from the rest:

  1. Coconut shreds type. I tried several different brands and it really makes a big difference in flavor and how creamy the milk comes out. I wish I tried Terrasoul Superfoods Organic Raw Coconut Chips first so I do not have to waste money and time.
  2. Water to coconut shreds ratio. Many recipes use more then cup-to-cup ratio and that exactly what was one of the key peaches that made change my mind and really to start enjoying coconut milk.
  3. Time used to re-hydrate the coconut. During drying process all the liquid is gone which allows for coconut preservation and stable shelf life. So when we are blending coconut shreds with boiled water we are reversing that process. However, if you allow for shreds to re-hydrate properly it will really boost the flavor profile of the milk.

Recommended Tools:

  1. High speed blender. I had not one but five other different blenders before I bit the bullet and got Blendtec (this is the Blendtec model that I have). I have not used the others once since then. They also have other models that you can check out that have various options and might better suit your needs.
  2. Water purifier. It took me a while to choose one but when I can across this one it was a winner-one of the best filtration systems on the market is made by Berkeley. Their main selling point for me was that the filters I bought would not need to be replaced. They just need to be cleaned. They do offer add on filters (e.g., fluoride filter) but the main filters do not need to be replaced ever. The water taste crisp and fresh. I absolutely love it.
  3. Nut Milk Bag. This is what I use: USA Reusable Organic Nut Milk Bag. It is 100% Organic materials where it is not just the bag but also the stitching and he string. It is sturdy and does not let the small particle escape while thin enough to let you milk the coconut. 
  4. Electric Kettle. I use Cuisinart CPK-17 PerfecTemp 1.7-Liter Stainless Steel Cordless Electric Kettle. It was a wedding gift. So convenient . There are a lot of ketlles available on the market to suit any budget and need.

I have two methods here: first one I use when I am short on time and only have coconut shreds on hand and second I use when I have a little more time and only have coconut chips available in my pantry.  Both make the same creamy, rich, and luscious coconut milk.

Method 1:

Ingredients

Method:

  1. Boil 2 cups of water. (I use this handy Cuisinart electric water kettle.)
  2. Wait a couple minutes after the water boils so it is not scolding hot (just for safety).
  3. Place dried unsweetened shredded coconut (fine) a high speed blender (I use Blendtec) and add boiled water and cover with the top. Immediately without waiting a second, press the juice function and wait for the cycle to run. It will re-hydrate so fast and will be too thick to process.

Method 2:

Ingredients

Method:

  1. Boil 2 cups of water. (I use this handy Cuisinart electric water kettle.)
  2. I do recommend waiting a couple minutes after the water boils so it is not scolding hot (just for safety).
  3. Place dried unsweetened shredded coconut chips a high speed blender (I use Blendtec) and add boiled water. Press the juice function and let the cycle run. Let is rest and re-hydrate anywhere between 10-20 minutes. Then repeat 4 times alternating between rest and juicing.
  4. Let it cool of for 30 minutes since it will too hot to handle.
  5. When milk is cool to handle, poor the blended mixture into a Organic Nut Milk Bag and squeeze until all liquid is out.
  6. Keep the leftover coconut shreds to use in baked goodies and instead of breadcrumbs for cooking.
  7. Can be stored in the refrigerator for 3 days. If separated, shake before use.

Enjoy!

The Healing Kitchen Dairy