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
- 2 cups (160 g) shredded coconut, unsweetened
- 4 cups (64 oz) water
- 1 medjool date, pitted
- 1/4t salt
- Optional: 1/2t vanilla extract
- 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.
- 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.
- Squeeze as much of the coconut milk out of the pulp and into the bowl as possible
- Pour the milk from the bowl into a glass jar and refrigerate.
- 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