How to make Perfect Homemade Coconut Milk {3 Ways}
Ingredients
For the Blender Method
- 2 cup shredded coconut
- 2 pitted dates optional
- ¼ tsp vanilla extract optional
- Pinch of sea salt
- 4 cups water use 3 cups for thicker coconut milk
For the Coconut Cream method
- 1 5.4oz can of coconut cream
- 2 cups water
For the Almond Cow method
- 1 cup shredded coconut
- 1 pitted date optional
- ¼ tsp vanilla extract optional
- Pinch of sea salt
- Water
Instructions
For the Blender Method
- Add the ingredients to a blender. Blend on high for 30 seconds or until fully incorporated.
- Use a nut milk bag to strain your coconut milk into a large bowl, discarding the pulp.
- Pour the milk into a glass jar and store in the fridge.
For the Coconut Cream method
- Using 1 can of coconut cream, scoop out the thick cream and add to a blender with water and any desired flavorings.
- Blend on high until fully incorporated. Pour into a glass jar.
For the Almond Cow method
- Add the shredded coconut, date, and salt to the collector cup.
- Fill the base of the Almond Cow to the minimum fill line with water. Add vanilla extract.
- Connect the collector cup to the top of the Almond Cow and close. Press the button and let it do its magic!
- Once the light stops blinking, remove the top of the Almond Cow and pour the milk into a glass jar (no straining required!)