How to Make Coconut Milk

If you didn’t know How to Make Coconut Milk at home, let me be the first one to tell you: it’s easy! And requires only two ingredients and one appliance. Homemade coconut milk is creamy, naturally sweet and a great dairy-free milk alternative.

homemade coconut milk being poured into a jar for storageHow to Make Coconut Milk at Home

We can’t deny how easy it is to pick up a can of coconut milk at the store but did you know it’s equally as easy doing it at home? All you need is a blender and natural coconut flakes! This alternative milk is naturally full of flavor and sweetness is so so versatile in the kitchen. And the best part is it’s just two ingredients: water and coconut. There are no sneaky hidden additives and no need to check any labels. 

Ways to use coconut milk

  • Smoothies
  • Cooking (think curries and soups)
  • Baking
  • Drinking straight from the glass
  • Coffee and Teas
  • Popsicles

soaking coconut flakes

How do you make coconut milk?

  1. Soak 1 cup of shredded unsweetened coconut flakes in boiling water for 30 minutes
  2. Blend together continuously for 1-2 minutes
  3. Strain it through a nut milk bag or a thin, clean kitchen towel, squeezing out as much of the milk as possible.
  4. Pour into a jar and store in the refrigerator for up to 5 days

Do you need to sweeten it?

We did not give directions for sweetening this milk because it is naturally sweet. But if you wanted to you can add in about 1-2 tablespoons of maple syrup and a dash of salt.

Ways to Use the Leftover Pulp

Once you strain the milk you will be left with shredded coconut! To minimize food waste you can use it in:

  • smoothies
  • oatmeal
  • baked goods
  • oatmeal bakes
  • popsicles

straining the shredded coconut

Check out the other posts in this nut milk series:

If you like this how to series, check out these others:


How to Make Coconut Milk

Prep Time 00:05 Inactive Time 00:30 Total Time 00:35 Yields 3-4 cups

Ingredients

  • 2 cups shredded unsweetened coconut flakes
  • 4 cups boiling filtered water

Directions

  1. Carefully pour boiling water over coconut flakes in a jar and let sit for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Cherry, Coconut and Chocolate Granola

Granola can be a great whole grain breakfast or snack, especially when paired with yogurt! This Cherry, Coconut and Chocolate Granola is full of fiber and healthy fats, but more important it tastes so delicious! It’s super crispy and has the perfect combination of tart cherries, sweet coconut flakes and big chunks of chocolate! It’s gluten-free and refined sugar free and so easy to make!

How do you dry out granola

Cherry Coconut and Chocolate Granola

Ready for a story? Once upon a time Lexi was on vacation and was in a cute store offering cute looking wares and picked up some cute looking granola. She was hungry so grabbed two bags and went to pay. Not paying attention to the cost until after she left, she quickly discovered she had just unwittingly spent $40 on granola. YES you read that right: $40. Well she was still mad when digging into the bag to taste it, but once tasting that granola she immediately released all anger because the granola was SO GOOD. Vowing to make up for the $40 granola she knew she would spread the wealth by creating a new granola recipe for her recipe site that matched it and voila: this new Cherry, Coconut and Chocolate Granola recipe was born.

We’ve explored making the BEST granola before, but this recipe for Cherry, Coconut and Chocolate Granola is quite different than that one. The biggest difference is our other granola recipe is all about the granola clusters! This one is cluster free, and is an olive oil granola. What stands out and makes this granola so dang good is the crisp texture of the individual oats and coconut flakes and the salt. We added just enough salt to really bring out all of the flavors of the granola and it is borderline addicting.

So the good news is that in the end, that $40 granola was worth it, because it spurred on this amazing new recipe (as well as one other that will be forthcoming in a a few weeks). But Lexi has learned a valuable lesson for sure: when in one of those cute cute shops on vacation, ALWAYS check the price tag lest you end up with granola for millionaires.

How do you preserve homemade granola

How long does homemade granola last?

You can store this granola at room temperature in an air tight for about a month! But honestly it’s doubtful a batch will last that long, because it’s hard to stop snacking on it.

Are oats gluten-free?

Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. So if you have a gluten allergy or intolerance look for the gluten-free labeled rolled oats.

What kind of oats do you use for granola

Eat homemade granola with:

  • Nut milk and berries
  • Yogurt
  • Smoothie bowls
  • As a snack
  • On top of ice cream
  • With banana or an apple and nut butter

Is homemade granola bad for you

If you like this breakfast recipe, check out these others:


Cherry, Coconut and Chocolate Granola

Prep Time 00:10 Cook Time 00:22 Total Time 00:32 Yields 6 cups

Ingredients

Directions

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. In a bowl, combine all of the ingredients except the cherries and chocolate chips and stir to combine.
  3. Pour on prepared baking sheet and shake until it is in one even layer.
  4. Bake at 350 for 22 minutes, turning the mixture halfway through so it bakes evenly.
  5. Let cool and toss with cherries and chocolate chunks. Store in an airtight container at room temperature for up to one month.

Recipe Notes

  1. You can substitute pumpkin seeds or sunflower seeds for the pecans if you'd like to make a nut free version.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Paleo Cupcakes With Matcha Coconut Buttercream Frosting - Lexi's Clean Kitchen

These Paleo Cupcakes With Matcha Coconut Buttercream Frosting are seriously amazing! The creamy matcha and coconut buttercream frosting pairs so perfectly with the fluffy vanilla cupcake from the Lexi’s Clean Kitchen Cookbook!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

We’re CELEBRATING today! Today is the 4th birthday of this little old blog, and I am so beyond grateful for everything that has come over the years thus far!

Four years ago (WHOA, I really can’t believe it) I embarked on a journey to share recipes that would change your relationship with food. A journey to help all of YOU on your clean eating path, and to encourage you to have fun in the kitchen!

We’ve created a community here together, and I am so grateful for each and every one of you! Thank you for trusting me when cooking for yourself, your families, your friends…

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Over the course of the last 4 years I…

Left my teaching job to blog full-time.

-Wrote my first cookbook.

-Launched a recipe plug in.

-Been featured and acknowledged in many major publications.

-Hired Sabrina as the first full-time LCK employee.

-Met SO many of you at book signing events!

-And SO MUCH MORE!

I truly feel so blessed that this is my job.

 

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

As a special celebration today, I’m sharing the Classic Vanilla Cupcakes from my cookbook! They make the perfect cupcake base, every single time! THE BEST. Nobody will know they are gluten-free and grain-free. Promise!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Look at that moist, fluffy cupcake center! And the buttercream is next level delicious. Seriously addicting.

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Paleo Cupcakes With Matcha Coconut Buttercream Frosting

Prep Time 10 minutes Cook Time 15 minutes Total Time 0:25 Yields 9

Ingredients

    Vanilla Cupcakes from the Lexi's Clean Kitchen Cookbook

    Coconut Matcha Buttercream Frosting

    • 1 cup unsalted butter
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 tablespoons almond milk or nut-milk of choice, add another tablespoon if needed
    • 1/2 teaspoon matcha powder
    • 2 tablespoons shredded coconut, more for garnish

    Directions

    1. Preheat the oven to 350°F and line 9 cup of a regular-sized, 12-cup muffin tin with parchment paper liners or silicone liners.
    2. In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
    3. Add the eggs, sweetener, applesauce, and vanilla extract and mix until smooth.
    4. Pour into the lined muffin cups, filling each about 3/4 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
    5. While cupcakes cool, make the frosting.
    6. In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute.
    7. Add the sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
    8. Add the vanilla and 1 tablespoon of almond milk. Continue to beat on medium speed for 1 minute, adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
    9. Apply the frosting with a spatula or, for a pretty presentation, using a piping bag and tip. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

    Recipe Notes

    *Make sure to let cupcakes cool completely before frosting.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Thank you for being a part of the Lexi’s Clean Kitchen family throughout these amazing 4 years. I love you all!!

    Coconut Curry Ceviche & San Fran Blogger Trip

    Coconut Curry Ceviche {Dairy-free, grain-free, gluten-free, paleo-friendly} | Lexi's Clean Kitchen

    This Coconut Curry Ceviche is simple to prepare, flavorful, and fresh. It’s made with the perfect flavors for any summer night, and it’s made dairy-free! Spruce up your plating by serving it in a coconut, or just serve in a bowl and devour!

    Coconut Curry Ceviche - Lexi's Clean Kitchen

    In February I attended an amazing blogger trip in San Francisco. It was a great group of bloggers and a great trip filled with AMAZING food. We ate a lot, as food bloggers would, and had such a fun time exploring the city. This Coconut Curry Ceviche is from a meal we had at E&O Kitchen and Bar. It was SO good that I knew I had to share it with you!

    Scenes from the trip:

    San Fran Food Blogger Trip

    Where We Stayed:

    We stayed at Hilton San Francisco Union Square. The location, the room, and the hospitality in the hotel is beyond fantastic. They go above and beyond, and for a large hotel, they do a fabulous job of making it feel small for the guests. Cityscape (on the 46th floor) had the absolute best views of the city, and had amazing cocktails and appetizers! 

    What We Did:

    Avital Walking Food Tour of Mission District: amazing foodie tour with fabulous stops in the Mission district.

    Tour of Heath Ceramics: a tour of their San Fran studio!

    Macaron workshop at Chantal Guillon: This was incredible. An amazing, fun experience and they even made custom macrons with our logos on them!

    Edible Excursions Japantown Food Walking Tour: A great tour of Japan town with a ton of fabulous stops for any foodie!

    Tour of the Ferry Plaza Farmers Market, and Ferry Building Marketplace: we walked around and met many of the vendors here. It is truly an amazing farmer’s market if you ever get the chance to go!

    Where We Ate:

    Dinner at E&O Kitchen & Bar

    Dinner at Charlie Palmer’s Burritt Room + Tavern

    Dinner at Urban Tavern

    It was an amazing trip filled with fabulous food, good friends, and great things to do in the city!


    Now… this recipe! A must-make!

    Coconut Curry Ceviche - Lexi's Clean Kitchen

    I mean, how good does this look? No cooking required!

    Coconut Curry Ceviche - Lexi's Clean Kitchen

    Coconut Curry Ceviche

    Prep Time 55 minutes Cook Time 00:00 Total Time 0:55 Serves 4-6

    Ingredients

    • 1/2 pound local white fish (see notes)
    • 1 red chili, minced
    • 1 red bell peppers, minced
    • 1/2 red onion, minced
    • 1 mango, minced
    • 1 tablespoon cilantro, finely chopped
    • 1/2 cup fresh lime juice, from about 4 limes
    • 1 tablespoon full-fat coconut milk, more to taste
    • 1/4 teaspoon Thai style green curry paste, more to taste
    • 1/4 teaspoon fish sauce
    • 1/4 teaspoon sea salt, more to taste
    • 1/4 teaspoon black pepper, more to taste
    • 1 bag Tarro Chips
    • Optional: 1 whole coconut, halved, for serving

    Directions

    1. Dice the fish into bite sized pieces and place into small bowl. Pour enough fresh lime juice to cover or submerge the fish and let sit in the refrigerator for 45 minutes to one hour, save the rest of the lime juice to add in later.
    2. Once the fish has turned opaque, strain off all excess liquid and place into a clean bowl.
    3. Add the minced chilies, bell peppers, onions, and mangoes and mix together with a large spoon.
    4. Add enough coconut milk to the mix to lightly coat all of the ingredients.
    5.  Add green curry paste ½ of a teaspoon at a time until it is to your liking. Add fish sauce, salt and pepper. Fold in the chopped cilantro.
    6. Toss to combine. Assemble and serve.

    Recipe Notes

    • *We used fresh halibut, but you can use white sea bass. We chatted with our local seafood market about the best fresh fish for ceviche.
    • *Recipe adapted from Executive Chef Sharon Nahm of E&O Kitchen and Bar and printed with permission.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chocolate Coconut Smoothie

    I haven’t posted a smoothie in a while! Since I’ve been smoothie-ing-it-up (just ignore me) a lot lately, I thought I’d bring you a new favorite. Chocolate + Coconut = delicious. Nothing else needed to say. This smoothie gets extra creamy from the coconut/nut butter addition plus the chia seeds. Creamy chocolate shake with a hint of coconut flavor. I’m in.

    Chocolate Coconut Smoothie

    Chocolate Coconut Smoothie

     

    [yumprint-recipe id=’171′] 

    ChocolateCoconutSmoothie3

    Chocolate Coconut SmoothieWhat is your favorite type of smoothie?

    Chocolate Chip Coconut Macaroons [VIDEO]

    These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!

    Chocolate Chip Coconut Macaroons

    Chocolate Chip Coconut Macaroon

    Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?

    Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!

    Chocolate Chip Coconut Macaroons

    I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!

    Chocolate Chip Coconut Macaroons 

    Sweetened just right! I’ll take another batch…

    Watch the video here: 


    Chocolate Chip Coconut Macaroons

    Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Yields 12

    Ingredients

    • 5 large egg whites
    • 1/4 cup honey
    • 2 cups unsweetened shredded coconut
    • 1 tsp vanilla extract
    • Dash fine sea salt
    • 1/4-1/3 cup chocolate chips of choice
    • Optional: 1/2 teaspoon almond extract
    • Dipping: 1/3 cup melted chocolate chips

    Directions

    • Preheat oven to 350℉.
    • In a large bowl whisk together egg whites with honey.
    • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
    • Add in chocolate chips.
    • Line baking sheet with baking liner or parchment paper.
    • Roll into balls (I pinch mine at the top, but you don't have to).
    • Bake for 12-15 minutes until slightly golden brown at the top.
    • Let cool and drizzle with chocolate.
    • Store in refrigerator.

    Recipe Notes

    • Servings: 12
    • Amount Per Serving: 1 (without chocolate dipping)
    • Calories: 139
    • Fat: 10g
    • Carbs: 12g
    • Protein: 2g
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!