Whether you want to add creaminess to your curries and soups or create a delicious vegan dessert, coconut milk is a must-have ingredient in any vegan kitchen. Though making coconut milk at home is surprisingly simple and requires only a few ingredients, it takes some secret tips to make it perfect. It’s a fantastic alternative to store-bought options that may contain additives and preservatives. 

In this blog post, I’ll share some easy tips to make delicious homemade coconut milk.

First, the recipe: 

Ingredients:

• 2 cups shredded coconut (unsweetened)
• 3 cups lukewarm water

Instructions:

1. Place the shredded coconut in a blender or food processor and pour in the water.
2. Blend the mixture on high speed for several minutes until the coconut is completely blended and smooth.
3. Pour the mixture through a muslin cloth or a nut bag into a large bowl or pitcher. Squeeze or press the coconut pulp to extract as much liquid as possible.
4. Discard the leftover coconut pulp or save it for another use.
5. Transfer the coconut milk to a glass jar or bottle. 

Now here are some secret tips: 

1. Use fresh coconuts: Fresh coconut produces the best coconut milk, so try to use fresh coconuts if possible. 
2. Always use lukewarm/warm water: Using warm water instead of cold water helps extract more coconut milk, but ensure it’s not boiling, as this can affect the flavor.
3. Use the milk immediately or store it properly: Fresh coconut milk is best used immediately. If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days. Shake or stir the milk well before using it, as it may separate in the fridge.
4. Use the first and second extractions separately: The first extraction of coconut milk is richer and creamier, while the second extraction is thinner and more watery. Depending on what you use the milk for, you may use the first extraction for coffees, cooking or making curries, and the second for making smoothies or soups.

I hope these tips are helpful. Enjoy! 

– By Bhavya Vatrapu, Senior Campaigns Manager at Vegan Outreach. Bhavya is also a conscious traveller and writes travel blogs on FlamingoDiaries.com

Also read: Vegan ghee recipe; Vegan malai barfi

Preparation time: 15 minutes

Servings: 1

Ingredients

• 1 cup water
• 1 cup soy/almond/cashew/grated coconut/oat/rice/peanuts/chickpea/hemp seeds/hazelnuts
• Optional:
  • Vanilla essence
  • Sugar

Instructions

1. Soak your choice of base in water overnight or for a minimum of 4 hours. If you are using grated coconut, you can skip this step.
2. Add an equal quantity of water in a blender and blend till smooth.
3. Strain the mixture using a cloth.
4. Boil the strained milk on a medium-high flame and add sugar and vanilla extract if you wish.

Tip: For coconut milk, add cornflour and heat the milk till you get custard-like consistency because coconut milk tends to separate into two layers: Water and cream. Additionally, avoid boiling coconut milk as this can change its taste.

You can mix 2-3 combinations of bases to suit your taste/recipe. For example, cashew + oat milk for tea/coffee and peanut + rice milk for making curd.

You can choose milk which suits your requirements. For example, if you’re making ice cream, you don’t want ice crystals to be in it, right? So use cashew or coconut milk as they are comparatively thicker. So many types, so many tastes, and so many textures! Ditching dairy makes a lot more sense when you see the world of plant-based options. Additionally, you can also customize your plant milk according to your nutritional requirements.

This recipe was contributed by Vaibhavi lonkar, one of our long-term volunteers. You can check more of her work here: Guide to everything vegan

Reach out to us on Instagram if you have any questions or if you want to contribute vegan recipes.