Most processed coconut milk has added emulsifiers and thickening agents because they have so much water and so little actual coconut.

I love this recipe because it’s easy, delicious, and versatile (I use it every day in my coffee and in place of milk in recipes).

Bonus: it’s also a recipe for coconut cream! After you make this recipe, the cream will settle at the top as it refrigerates – with something like coconut water on the bottom.

This means the first time you use it, you’ll have to break up the cream and shake well – the downside of no emulsifier, but well worth the little added effort.

Recipe makes 2 cups coconut milk or about 1 cup coconut cream

Ingredients:

  • 2 cups (160 g) shredded coconut, unsweetened
  • 4 cups (64 oz) water
  • 1 medjool date, pitted
  • 1/4t salt
  • Optional: 1/2t vanilla extract

Directions:

  1. Place all ingredients into a strong blender (a Vitamix or I use my Nutribullet and make it in 2 batches). Blend on high for 1 minute.
  2. Place a nut milk bag or cheese cloth in a large bowl. Pour the blended coconut milk into the bag to strain out the coconut pieces.
  3. Squeeze as much of the coconut milk out of the pulp and into the bowl as possible
  4. Pour the milk from the bowl into a glass jar and refrigerate.
  5. That’s it! Enjoy it in coffee or any recipe that calls for coconut milk.

Nutritional Info (½ cup milk): 50 calories, 5g fat, 2g carbs, 0.5g protein