You can make your own Coconut Milk and Cream, a plant-based dairy alternative milk perfect for Asian cuisine and curries.
Featured Ingredient
Not only is coconut extremely versatile, it is also the top food source of medium chain triglycerides (MCTs) – a beneficial type of saturated fat associated with treating epilepsy, increasing insulin sensitivity, improving memory and cognition in Alzheimer’s patients, improving exercise performance, and boosting gut health.
Coconut Milk and Cream
Nutrivore Score: 171
Ingredients
- 2 cup coconut dried, unsweetened, and finely shredded
- 2 3/4 cups water
Instructions
- To make coconut milk, combine the coconut and water in a saucepan and bring to a boil over high heat. Turn off the heat, cover, and let sit for 1 hour.
- Pour the coconut and water into a blender. Blend on high for 2 to 5 minutes (less time for a high-powered blender. more time for other blender), until the texture is thick and only slightly granular. Place a tea towel or other cloth over the lid of the blender and keep your hand over the top while the blender is running.
- Pour the pulp into a nut milk bag, yogurt cheese bag, or fine-mesh strainer set over a glass bowl, mason jar, or measuring cup. Either let the coconut milk strain out by gravity or squeeze the pulp through the bag.
- If not using immediately, store the coconut milk in a jar in the refrigerator for up to 2 weeks or in the freezer for up to 1 year. Shake well, blend, or gently warm before using.
- To make coconut cream, complete steps 1 through 4 and place the coconut mil in the refrigerator to chill thoroughly until the cream separates, at least 6 hours or overnight. Spoon the separated cream off the top. You can also do this with a can of coconut milk!
Nutrition
Nutrition Facts
Coconut Milk and Cream
Amount per Serving
Calories
113
% Daily Value*
Fat
11
g
17
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.5
g
Sodium
6
mg
0
%
Potassium
114
mg
3
%
Carbohydrates
5
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Yield: 1 2/3 cups milk (equivalent to one 13 1/2 ounce can) or 2/3 cup cream
You can make large batches of coconut milk and freeze it in freezer-safe mason jars so that you always have some handy. Make sure to leave an inch of space between the milk and the lid to allow for expansion.
Because there are no emulsifiers in the homemade coconut mil, it will naturally separate and be a little clumpy when chilled. If you want to drink the milk, blend it in a blender just before drinking.
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