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Easy Coconut Milk Recipe

If you spend any length of time here at Yogitrition, you’ll quickly come to understand that processed foods are not a part of the Yogitrition plan, and store-bought nut milk (even Organic) is no exception. 

You see, true nut milk is generally bland in taste and thin in consistency. If it were sold in stores, no one would buy it. This is why manufacturers add artificial flavors and thickeners such as carrageenan. It’s also next to impossible to find a nut milk without added sugar and inflammatory omega-6 oils, such as canola or safflower. Then, to compete with the dairy industry, the nut milk is fortified with artificial vitamins and minerals. Why? I’m not exactly sure. True, nutrient dense food does not require fortification, it can stand quite well on its own thank you.

In a nutshell, no pun intended ;), it’s wise to steer clear of store-bought nut milks entirely and make your own. Especially for all you smoothie lovers than cannot imagine your smoothie without a thick and creamy nut milk. I’ve been using this recipe for quite some time, and my smoothies are creamy and delicious!

Why Make Your Own Coconut Milk?

  • It’s easy
  • It’s relatively delicious with the right ingredients
  • Coconut is really good for you
  • Store-bought coconut milk (along with other nut milks) are not the “health foods” they claim to be. They are full of undesirable ingredients that do not promote health.
  • I mentioned carrageenan above. If you didn’t click the link, I recommend that you do now. This inflammatory culprit is not only found in nut milk, it’s in the ingredients list of a lot of “organic” foods. Make it a point to avoid this ingredient whenever possible.

Uses for Coconut Milk?

  • I truly love using this recipe as a base for all of my protein smoothies
  • Triple the recipe to make a thicker milk (like the one in cans), and use it in recipes calling for coconut milk
  • Makes a tasty hot cocoa: heat milk, add 2 tsp. cacao powder and sweeten with Grade B Maple syrup
  • Gently heat and add cinnamon and a little Grade B Maple syrup if you’re craving warm milk before bed


Easy Coconut Milk Recipe
Tools: High Speed Blender such as a Vita Mix, nut milk bag or painter’s bag (found in hardware stores)
  • 2 cups of coconut flakes, unsweetened and fine
  • 4 cups purified water
  1. Bring water to a boil and add the coconut flakes.
  2. Turn off heat, cover and let sit for 1 to 4 hours.
  3. Blend on high speed in your Vita Mix or other high speed blender for 30 seconds or so. If you're using a regular blender, blend 2 cups at a time. You may also need to blend for a longer time.
  4. Strain through nut bag into a pitcher, squeezing to release all of the milk.
  5. Keep refrigerated for up to a few days.
You can use a higher ratio of coconut flakes to water to make a richer coconut milk, or you use less to thin it out. This is a recipe you’ll probably play around with a few times until you find the right consistency for you.

One last tip, make sure you do not use coconut flakes that have been de-fatted or partially de-fatted (the packages will often say “low fat”). This type of coconut flake is usually poor quality, and most of the nutrients are removed with the fat. Be sure to use a high quality, organic brand of coconut flakes.
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I will be tickled pink if you think making your own coconut milk is an exceptional idea. Please share your thoughts in the comments section below. Or if you have a funny nut milk joke, please, please do share! Love a good nut milk joke. 😉 And as always, if you enjoyed this post and would like more recipes like this, please join me at Facebook, Twitter, Instagram and Pinterest.



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  1. Oh my…coconut and maple syrup equals heaven.

  2. My toddler has a milk intolerance and I was giving him coconut milk .. Until I heard about the carrageen. I moved on to rice milk out of desperation but that’s s bust because of the arsenic! He doesn’t tolerate soy well either. I’m going to try this recipe… Sounds easy…. How much milk does it make? Is it still high in fat? He needs the fat…. Thnx for the post!

    • This recipe makes about 2 1/2 to 3 cups of milk. There is not as much fat as compared to milk made from straight coconut meat, but there is still a healthy amount.

  3. What is the ratio of water to fresh coconut meat, not young, green coconuts. I have about ten coconuts that I have broken open, drained (saved water), and frozen the meat. I need to know how much water to add when blending to make a tasty coconut milk. By the way, coconut milk, almond milk, and cashew milk made at home far out tastes anything you can buy. It spoils quickly, but if you make it every other day you will be in milk heaven. Makes wonderful sauces, (béchamel, Alfredo, with nutritional yeast), better drinks than pasteurized cows milk…hot chocolate, with cereal, or a night hot-toddy. If your option is pasteurized whole milk or home made nut milk, go with the later. If you can find raw milk, make yogurt, cheese, butter and creme fraiche…then use nut milks for daily consumption when you run out of raw milk.

    • Hey Marilyn, I’ve only ever used coconut flakes to make my coconut milk, so I’m unsure of the ratio of water to coconut meat. If you play around and come up with a good ratio, please let me know. Also, you are very correct! Homemade nutmilks are way superior to store-bought! Thank you for sharing. 🙂

      • Kim,
        I thawed one coconut at a time, chopped into pieces my Vitamix can handle and started with three cups of filtered water. Worked GREAT.

        • Thank you Marilyn!

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