Cocomilk (Coconut Milk) Recipe and Guide

If you are looking for the freshest tasting coconut milk bliss then you have come to the right words.

I’ve scoured the Internet cookbook, (basically food blogs) and realized there is a need for another coconut milk tutorial. When making a blog post I try to keep with ideas that are new and contribute to the world of food, rather than retell food stories that are already on the Internet or in books, and honestly there are a lot of coconut milk tutorials already all over the Internet’s pages.

There are many cocomilk tutorials that get the basics down, but I have a few personal tips and tricks that will be valuable to your coconut milk making experience.

1. Coconut Flake Size Matters

2. Use Just Beneath Scalding Water (110 degrees is optimal)

3. If You Use This Milk In Recipes Be Sure to Use the Cream

4. Vanilla Changes Everything

5. Drink or Bake with Within Three to Four Days

6. Use the Coconut Pulp

7. Use a Wide Mouth Container for Storage

1. The first tip is that the size of the coconut flakes matters. Obviously tiny shredded coconuts will be packed into a cup and have more coconut volume than large flakes, but I didn’t realize this until making coconut milk with the same ratio of large coconut flakes to small flakes. The result was a pretty watery milk that didn’t compare to the full on mouth bliss I’d come to know. My mouth already knew what full tasting coconut milk was, and thus could not be deceived by this coconut watery perpetrator of mouth lies.

Measuring the coconut out into grams would be an excellent way to get the right ratio for this milk, but I do not have a scale and I’m sure a lot of others don’t either. So cups it is (to be updated in the future with grams once I get a scale).

2. You definitely want to use warm water when you make the milk because room temperature water causes the cream to stick to the edges of your blender. If you do use room temp water by accident then just use a plastic thingy to scrape out the coconut cream and add it to your cream or just eat it as is.

3. When using this milk you really want the fullness of the flavor to come through. The delicious fat of the milk solidifies to the top of your milk when it gets cold and forms a layer on the top. To get to the milk I just poke a hole through the cream, pour out the milk, and then add some of the cream.

4. You can easily add other extracts, but vanilla harmonizes with coconut like a melody of a goddess.

5. You will easily be able to smell when this milk goes sour, and it happens really quickly. This also means the flavor is incredibly fresh tasting if you consume it in time, and it will be hard not to anyways 😉

6. I let my bag hang outside overnight and turn it into cocopulp crackers, or just use it for texture in fat bombs. There are tons of other uses for it though, such as the ones found in this word.

7. I save up old containers and use them to store my coconut milk, apple cider or kombucha. The old Trader Joe’s jar is actually perfect for this. Use glass containers for warm liquids, but plastic is fine once they are room temperature or cold.

Ingredients:

1.5 – 2 Cups Shredded Unsweetened Coconut

3-3.5 Cups Large Flaked Unsweetened Coconut

4 Cups Barely Scalding Water/ 110 Degrees F (If boiling it could explode out of the blender)

Cheesecloth or Nut Milk Bag (I use this hemp one)

Directions:

Combine your coconut and water in a high speed blender.
Blend on high for a few minutes.
Strain the milk through a nut milk bag (found here), or cheesecloth.
If making more milk put the pulp back in your blender, add more coconut and repeat.
Dry out your cocopulp by hanging the bag outside and either make coconut flour or use the pulp for texture.
Drink within 3-4 days.

Expanded 7.

In the fridge your coconut milk will separate and make a cream. You can whip this up for coconut whipped cream, or just add the cream into your morning warm cocomilk. (I do this a lot and just add a dash of vanilla for flavor).

If you use an old bottle with a short mouth the cocomilk winds up hardening and you have to either stab into the bottle with a long knife or heat up the bottle in water on the stove. I do this if I’ve run out of jars.