• 1 cup shredded unsweetened coconut

• 2 cups hot water



• Place the coconut and water in a high powered blender

• Turn on low then up to high speed.

• Blend for 3 minutes.

• If you are using in a soup or a curry, I recommend using as is. If you plan on using it as a

beverage, then filter through a fine mesh sieve, cheesecloth, or nut milk bag. You can

keep the sediment to add to smoothies or dry it out at a low oven temp and use as coconut


• Store in the fridge.



Coconut milk is one of the easiest things to make and much cheaper if you use on a regular basis.

Fun part about making your own is that you can add vanilla, chai spices, cinnamon, etc. to create

your flavors. We also make our own nut milks. You would take the same amount of nuts and do

the same thing in order to make what you need.

How does this differ from the canned coconut milk you find in the cooking section at your local grocery store?

Interestingly, it is both the same and different. The difference comes down to how much you simmer the coconut flesh in water.  As expected the longer it simmers, the thicker it gets. Typically the thick stuff is used more for cooking, such as in Thai cuisines.

Our weekly recipe is more consistent with the sort one might use for a vegan alternative to dairy. In our house it also is a great base for protein shakes that is dairy and nut-free.

Lastly, Dr James really likes the idea of being able to control preservatives, additives, and water quality. This recipe really gives you great control of those factors. Enjoy!