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Although I have shared this recipe elsewhere on this site, I thought it deserved to have it’s own page for reference. I love making coconut milk fresh both because it tastes way better than the canned variety, and because it is hard to avoid finding a brand that does not use BPA in their can lining, or thickeners as an ingredient in the milk (I’ve used this brand before, but I still prefer homemade). This recipe is quick, affordable, and easy to make with a blender, just make sure the container is capable of holding boiling water.
I like to use my homemade coconut milk in soups, curries, desserts, and as a base for beverages like turmeric tea or an AIP-friendly chai. It keeps for a week stored in the refrigerator, but it will clump up until it is heated through again.
- Place the shredded coconut and boiling water in your blender and blend on high speed for a few minutes, taking breaks for the motor if needed.
- Let cool for at least 15 minutes-until it can be safely handled. Strain through a cheesecloth into a glass jar.