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.

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.

5 from 1 vote

Print Pin Rate

Course: Beverage

Cuisine: Raw / healthy

Diet: Vegan, Vegetarian

Keyword: Homemade Coconut Milk, how to make coconut milk

Prep Time: 35

Total Time: 35

Servings:

Calories: 226kcal

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

US Customary - Metric

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.