Homemade raw coconut milk blended using fresh coconut meat and coconut water. Healthy, unprocessed, and enzyme-rich recipe which includes a video tutorial.
Two of the top items I buy at my local Asian Supermarket are bags of fresh coconut meat and young coconuts, which I use to make raw coconut milk.
High-quality coconut milk is a must-have staple in the kitchen. It is a much healthier option than hormone-disrupting soy milk.
The most highly desirable nutrient in coconut fat is lauric acid. The body uses this fatty acid for energy. It is also highly anti-microbial.
In fact, this lipid is so important to human health that the mammary gland makes lauric acid for breastfeeding babies! It is also present in a quality homemade baby formula recipe, but not in commercial brands even if organic.
Most homemade coconut milk recipes utilize boiling hot water to reconstitute desiccated coconut meat. This method is fine if you plan to make a cooked dish such as coconut milk pudding.
I personally prefer to make coconut milk in a manner that maintains rawness so that all enzymes and nutrients are intact.
This is important, especially for dairy-intolerant children who may consume it frequently as a healthy milk substitute.
If you prefer even more probiotics in your coconut milk, you can use this raw coconut milk and ferment it into coconut milk kefir.
The leftover coconut meat can be used to make homemade coconut flour for baking so that nothing goes to waste.
Homemade RAW Coconut Milk Recipe
Easy, homemade raw coconut milk you can make in minutes using fresh coconut meat and coconut water. Recipe includes video tutorial.
Ingredients
- 2 cups Frozen, raw coconut meat
- 1 young coconut
- 2 cups coconut water use if a young coconut is not available
Instructions
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Thaw the frozen shredded coconut meat.
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Open the young coconut as demonstrated in the video below and drain the coconut water into a bowl.
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Place one cup of fresh coconut water and one cup of shredded coconut meat into a blender or food processor.
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Blend until smooth. Check the consistency of the mixture. If it is extremely watery, add a bit more shredded coconut and blend again until smooth.
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Pour coconut meat/coconut water mixture into a juicer to quickly strain out the coconut fiber. What is left is raw, whole coconut milk!
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Alternatively, line a large bowl with a fine mesh cheesecloth or dishtowel and pour the coconut mixture into the bowl. Gather up the ends and squeeze out the coconut milk into the bowl.
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Repeat to make one more cup of coconut milk. Making one cup of coconut milk at a time seems to work best in my experience so as not to overfill the blender and to achieve ideal consistency for the coconut milk.
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Refrigerate the fresh, raw coconut milk. It will last for one week in the refrigerator.
Recipe Video
Recipe Notes
Raw coconut water brands from the store can be substituted for the fresh coconut water as desired if fresh young coconuts are unavailable.
That looks so yummy. I’m happy that my work unblocked YouTube, hahaha. I have that same juicer at my office and i’ll definitely be trying that!
I’m very excited to try this- thanks fo rthe video!
As for extracting the coconut water, might I suggest making an additional hole on top, opposite from the one you made. I’d bet the water would come out much more quickly.
I tried that but you can’t punch another hole .. there is only one soft spot that I could find.
It’s true. I poked 3 holes in my coconut. It’s true – you can’t always find a soft spot, but I force it anyway! Sarah, thank you SO much for posting this!!! For whatever reason, I’ve been CRAVING all things coconut lately (No, I’m not pregnant. I’ll be 50 in a few days!).
I can’t wait to try this! Thank you!!!
Hi Dorothea, sure you could use a Vita-mix. Sieving out the pulp is only a requirement if you want smooth coconut milk.
Sarah,
Could this be done using a Vita Mix? The Vita Mix doesn’t not extract the pulp but pulverizes everything. I guess instead of Coconut milk, I’d have a coconut smoothie?
Hey Sarah- GREAT video! Thanks so much for sharing it! I never thought about using the frozen raw coconut meat- excellent idea. I’ve been sticking with Native Forest, but I’m inspired to make my own now. I would love to share a little recipe I make that uses my coconut milk. It’s SO easy and I came up with it while traveling when I needed something fast in a pinch. Take one can of coconut milk, or about 12 oz of fresh, and put it in a mason jar or blender. Add two-three pastured egg yolks. (more would be ok too!) Add a drizzle of raw honey or Grade B maple syrup. Screw the lid on tight and shake, shake, shake! That’s it! If you were at home and had access to a splash of vanilla extract, and a pinch of nutmeg, those would be excellent additions. It served 4 people a good size amount to keep them full and energetic for quite some time.
If you did not have access to the young coconuts, but only the raw shredded meat, could you simply use filtered water to blend it up?
Hi Kelly, yes you can do that but you might want to buy unflavored, additive free coconut water from the store and use that instead.
if you use only the shredded coconut, where do you get the liquid ?
Have you watched the video? I use the fresh coconut water from the young coconuts.
Does the homemade coconut milk taste like coconut? I buy SO Delicious brand(not in the can) and it doesn’t taste like coconut. I really dislike the taste of coconut. That’s why I’m asking.
Thanks
Hi Linda, the fresh coconut milk has a very mild coconut flavor.
Thank you again for another great video. If we ever get dug out of the snow here in New Hampshire I am heading over to the Asian grocer to find the young coconuts and the frozen coconut meat. By the way, this morning my husband and I had the beet, carrot,apple juice from one of your posts. We really enjoyed the addition of the beet and have enough energy to go out and shovel snow all day long!!