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How to Make Your Own Coconut Milk // #dairyfree #coconutmilk

UPDATE 7/7/16: You can find an updated tutorial for how to make your own coconut milk here!

I cannot believe the price of coconut milk lately!

For quite some time, I have purchased Native Forest Coconut Milk, because it was the only brand of coconut milk that I knew was BPA-free.

I used to get mine through the Subscribe and Save program (which is awesome, BTW). At the time, I was getting a case of 12 cans (13.5oz) of coconut milk for $21.00, coming out to $1.75 per can or $0.13 an ounce. That was still about $0.25 cheaper than at my local health food store.

Well, a couple months ago, I realized I was out, so I went to to place my order. I was shocked at the price — $2.50 per can or $0.19 an ounce!

I thought to myself, “Well, it's time to start making my own, I guess“.

Just out of curiosity, I just checked at the time I was writing this post and the price has gone up even more. We're up to $3.67 per can or $0.27 an ounce. Sheesh!!!

So, I began making my own. And I will never return to canned coconut milk again.

Note: Another choice for BPA-free and additive-free (gums, stabilizers, whiteners, etc.), I recommend Natural Value canned coconut milks, but their quality has been very hit and miss over the last year, so I have stopped purchasing from them. I will also purchase the Aroy-D brand coconut cream in the tetra paks to have on hand for when I run out of homemade.

Saving $$$ By Making My Own

I roughly calculated the cost per ounce for my homemade coconut milk.

A 1 gallon bucket of shredded coconut from my affiliate partner, Tropical Traditions, is $17.50. One gallon of shredded coconut will give me roughly 16 cups of shreds.

From that, I can get a minimum of 48 cups of coconut milk, which is 384 ounces. So, $17.50 divided by 384 ounces is $0.05 an ounce! What a substantial savings!

Plus, if you shop during one of Tropical Traditions' free shipping deals, then you don't have to figure in shipping costs (which I did not do for this rough calculation).

Let me tell you, I was skeptical about making my own coconut milk. Frankly, I didn't know how it would taste and I was afraid it would be weak and have no flavor.

The first time I made it, I was pleasantly surprised at the richness and depth of flavor that I got from the homemade milk.

Now, I much prefer the taste of homemade coconut milk over canned. Plus, it's pure coconut milk, free of fillers and additives, so that makes me happy! 🙂

How To Make Your Own Coconut Milk At Home

There are many tutorials out there on how to make your own coconut milk. Just a simple Google search will yield thousands of results. So, I am not reinventing the wheel here.

However, after watching a bunch of videos, I found two that I liked and then really have done a combination of the two.

Both of these tutorials used dried coconut. You can also make homemade coconut out of fresh coconut, but living in CO, it's rare that I have access to good quality coconuts. The last few that I've purchased have all been moldy, so I'm done with that. You can also find frozen coconut meat at Asian markets. I have a bunch of Asian markets to choose from here in Denver, but I have yet to find frozen coconut that tastes OK. I've tried several different brands, from different stores, and they have all had a really strange taste. I can't quite place it, but it was not pleasant. So, I'll still to my dried shredded coconut (affiliate link).

First up, we have Amanda Rose's tutorial from Traditional Foods. The second video is Tropical Traditions' tutorial.



Now, I use a combination of these videos. Here are my notes.

1. I soak the dried coconut in the hot water, like Amanda recommends. I use a 1:1 ratio. I usually make really big batches and freeze it, so I will make 8 or 10 cups at a time. I let mine soak for an hour or two and then I add it to the blender in batches. I get three batches of coconut milk out of one recipe. The third batch is weaker than the first, but, I mostly use it for smoothies, so that's OK. Some people stop with two batches per recipe. Note: the more powerful your blender (i.e. Blendtec), the smoother and creamier your coconut milk will be. I LOVE my Blendtec blender. Read my Blendtec vs. Vitamix comparison here.

If you decide to order a Blendtec, you can save some more money when you place your order through my affiliate link here. When you place your order through this link, you will receive free shipping anywhere in the U.S. and Canada with your order. This will save you a minimum of $15!

In addition to free shipping, through December 1st you can receive an additional $30 off the already low prices on the refurbished blenders! Click here or the image below to learn more. Been wanting one? Now is your time to pounce!

Blendtec Sale

2. Since I don't have a chinois set like Amanda (though, I want one!), I sometimes use my fine mesh strainer and a spatula to mush the coconut around. I have also used my food mill, with the super fine grate. My favorite way is the cheesecloth, like my affiliate partner, Tropical Traditions recommends, but I rarely seem to have cheesecloth on hand for some reason. If you use the cheesecloth method, make sure your coconut milk is cool enough to handle. I learned that the hard way! Ouch!

3. I portion my coconut milk up in pint jars and then freeze. That way, I always have some on hand (the trick is remembering to pull it out of the freezer in advance!). I use pint glass Mason jars. I know some people are afraid to freeze in glass, but in all the years that I've been doing it, I've only lost a couple of jars. The trick is to only fill it about 3/4 full and don't put the lid on it until it's completely frozen. Then, defrost slowly in the fridge. But, if you don't want to use glass, just find containers that work for your needs.

4. I use the shredded coconut (affiliate link) remains for a whole variety of things. I typically portion it up in little containers and freeze it. Then, I will add it to smoothies or baked goods later. If you want, you can dehydrate the leftover coconut meat and then either use it as you would dried coconut shreds, or you an whiz it up in your food processor and make coconut flour (affiliate link). We're talking zero waste! April Patel, one of my affiliate partners, and author of “Don't Compost it, Cook it!” would be so proud! 😉

So, tell me. Do you make your own coconut milk? Do you prefer homemade or canned better? If you've never made coconut milk before, have I inspired you to try? Leave me a comment below!

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

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