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.
Per Tropical Traditions, coconut oil does not contain enzymes, which is why it is stable for so long. I presume that is also true for the coconut meat, but I am not sure of that. If so, you shouldn’t need to worry about heating it when making your milk.
Hi Sarah,
About 4:40 into the video when you add some coconut meat from a glass measuring cup – you refered to it as dried shredded coconut. I thought that earlier you had said that we shouldn’t use dried shredded coconut because it needs to be reconstituted with boiling water. I’m wondering if maybe you were really using the frozen coconut meat but mistakenly called it dried shredded coconut meat?
Thanks Stacey
can i drink this coconut juice?
Maybe I did something wrong, but my coconut milk separated only just after a few minutes. I have use the store bought coconut milk before to make kefir before and it was delicious, but the one from homemade milk didn’t come out right because the milk kept on separating. Any ideas how to prevent this?
Sarah, could you please make a video about how to make coconut oil please? I have seen several methods over the internet: one is heating the coconut milk and the other is with a juicer, I am not really buying any of them, if you have time and the knowledge I would really appreciate you sharing it in a video. Thank you.
Sarah, I was wondering about the frozen coconut meat you bought. I went to my asian market and found what appears to be the exact same brand of coconut meat you purchases at your market. On the top of the bag it says ‘Cook before serving.’ Is there a reason for this? I want raw coconut milk and yours is the only reasonable recipe I’ve found for it. Is there a reason my coconut milk would be unsafe to eat raw? Thank you for the recipe!
Thanks for this video! I am going to try this. About the young coconuts; do they come out that way? How come the coconuts in the grocery store have brown on the outside?
I have a Vita Mix; just pulverize it.
And, where is the follow up video?
Thanks!
I was wondering how you get the kefir grains back out of the coconut milk when it is done fermenting?
Hi! So, I opened up 3 of the coconuts I bought, and went ahead and got the water out so they would go bad. I put all the water in a tupperware container in the freezer, and when I lookd today, there is a purple slime on the top and bottom of the water. Do you think it’s still OK to use? Should I scrape off the purple and use that? I wasn’t sure if it was just oxidation or what. Thanks!!