Coconut Milk (Paleo, AIP, Keto)

This homemade coconut milk comes out rich and creamy. It’s paleo, AIP and keto-friendly!

Coconut milk is a great dairy-free alternative for those with lactose intolerance or gut-related issues. This drink is most often made by mixing grated coconut meat with hot water in order to make it softer and to suspend fat, found in coconut.

What makes it special?

Rich in lauric acid, coconut is so good for you! Lauric acid is a medium-chain fatty acid that’s easily absorbed and used by the body for energy. This type of fat has antiviral, anti-fungal and antibacterial activities. Thanks to healthy fats, coconut-derived products help to keep you full for a longer period of time. Due to its delicious taste and nutritional value, coconut is an important ingredient across many diets, among which are paleo, AIP and keto.

Although coconut milk is available everywhere, I still prefer to make my own. This way I am sure that my dairy-free milk is free of thickeners and other additives. The good news is that making coconut milk at home is quick and easy! Although if you DIY from a fresh coconut, get ready for some physical effort! But once it’s done, you will be rewarded!

From one coconut you can get several excellent products at once – water, milk, cream and flour! Milk and cream have a pleasant, refreshing taste. It’s yummy both raw and cooked. You can enjoy fresh milk as a drink, add it to smoothies, seafood stews or add it to your ice cream just as regular milk. With thick coconut cream, you can prepare a lot of yummy, allergen-friendly desserts.

How to make coconut milk if fresh coconut isn’t available?

Below is the recipe of homemade coconut milk from fresh coconut. This is my preferred method, as the milk comes out rich and creamy. But I also use the express method and make my milk from shredded coconut. To make fast and easy coconut milk I use 2 cups of coconut flakes and 2 to 3 cups of boiling water. I combine the coconut flakes with boiling water and let it sit to soften and cool. Once cooled, I blend the mixture on high for about 3 minutes. Et voilà!

Homemade coconut milk from Fresh Coconut

INGREDIENTS

1 fresh coconut, flesh and water
1 1/2–2 cups boiling water

INSTRUCTIONS

1. Pierce the eyes of the coconut with a sharp knife and drain coconut water into a bowl.
2. Split the coconut by covering it in a kitchen towel and smashing with a hammer. Cut out the coconut flesh and peel off the brown skin.
3. In a large bowl, combine the coconut meat with boiling water and let it sit to soften and cool. Once cooled, put the mixture in a blender and blitz on high for 2 minutes.
4. Add the coconut water and blend for one more minute.
5. Strain the coconut meat from the milk using a nut milk bag, fine mesh strainer or cheesecloth.
6. Transfer the milk to an airtight container and store in the fridge.
7. For the coconut cream let the milk sit in the fridge for 6 to 8 hours, or overnight. Spoon the separated cream off the top.

HOMEMADE ICE CREAM MADE ZESTY!

In my cookbook you will find a large selection of nutrient dense ices (including ice cream, sorbet & frozen yogurt) that you can incorporate into your salads & other meals!