Homemade coconut milk is creamy, naturally sweet and a great dairy-free milk alternative.
Prep Time:5 minutes
Total Time:35 minutes
Yield:3-4 cups 1x
Cuisine:dairy-free, vegan, paleo, whole30
2 cups shredded unsweetened coconut flakes
4 cups boiling filtered water
Carefully pour boiling water over coconut flakes in a jar and let sit for 30 minutes.
Carefully pour the coconut flakes and hot water into a high-speed blender and blend continuously for 1-2 minutes, until the coconut flakes are finely ground.
To strain it either use a nut milk bag and squeeze into a bowl, or line a strainer with a thin kitchen towel over a bowl and squeeze the nut milk into the bowl. If it’s too hot to do it right away, let it cool for a few minutes.
Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in coconut milk and you may get a hardened top just like you would get with a canned coconut milk. You can melt it if you want it to be liquid again.