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Homemade Thick and Creamy Coconut Milk

Real Food Meal Plans for Busy People

CUSTOMIZED MEAL PLANS

• Traditional
• Whole 30
• Gluten & Dairy free
• Paleo or Primal
• Autoimmune Paleo
• Vegetarian

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Welcome! I'm Jennifer, the owner & founder of Healing Redefined Holistic Wellness Center, holistic practitioner, and head nutrition nerd here at Healing Redefined.

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46 Responses

  1. Mmm, this sounds surprisingly easy to do. I’ll give it a try, thanks for the instructions Jen!
    Here’s another great way to use your coconut milk:
    No-Cook Chia Seed Pudding
    1/4 cup chia seeds
    1 cup coconut milk
    1/4 cup (or less) raw honey, maple syrup, or sucanat (dehydrated cane juice that looks like brown sugar, found in most health food stores)
    optional- add flavor with vanilla, cocoa powder, pureed fruit or citrus juices
    Refrigerate for 2-3 hours and enjoy!

    It’s delicious! I got the chia seeds from Trader Joe’s. 🙂

    1. Thanks Kel! Is there a source to reference for the recipe? I’d like to give credit to the author. 🙂

      Sucanat is actually whole cane sugar and different from dehydrated cane juice. The dehydrated cane juices is usually still a processed product with most of the nutrients removed. Just can’t win, can we? Sucanat is super yummy, since it has all of the molasses on it.

    2. Hello! The pudding recipe came from the back of the Trader Joe’s Chia Seed package. 🙂

      Here’s a link to the sucanat I have. It says “dehydrated cane juice” on the package but it looks like it’s derived from whole cane sugar. Here’s a description from the link below: “Wholesome Sweeteners Fair Trade Organic Sucanat® is a whole cane sugar. It’s made by simply crushing freshly cut sugar cane, extracting the juice and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the dry porous granules we call Sucanat. Nothing is added and nothing is taken out!”
      It mentions the molasses too. Mmm!
      http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sucanat.html

  2. Hi Jennifer, I love coconut milk and have two recipes in my new cookbook Deliciously Holistic for making it. The first uses coconut meat and coconut water and the second uses coconut flakes and coconut water. I will have to try your recipe also. Thanks for sharing.

  3. Yum! I just saw this on FB and got sucked in by the words ‘thick’ and ‘creamy’. 🙂 I’ve recently tried my hand at walnut and pecan milks and am loving them both, but have also been wanting to try coconut. Thanks for the recipe and the trials of making it. 😀

  4. I just made this yesterday and it was wonderful! Just like how coconut milk should taste! Too bad there was a lot of extra pulp/shreds. I’m glad you included a recipe on how to utilize it though. I just dried the pulp in my dehydrator for later use.

    1. Thanks Michelle! I’m working on how to get the pulp to the right consistency to turn it into flour. The banana bread bites are best with flour, so I’m busy with more experimenting.

      1. May I suggest using the coconut pulp for this grain-free hot cereal? It works great! Instead of making a single-serving like the recipe shows, I make a huge batch and keep it in the freezer to scoop out a serving at a time. It is a fantastic way to use up the pulp and have yummy hot cereal (which I miss so much since going grain-free!) Recipe: http://www.rickiheller.com/2011/07/no-cook-allergy-friendly-grain-free-breakfast-porridge/

        Thanks so much for the recipe – it’s by far the best homemade coconut milk method, and I think I’ve tried them all 🙂

  5. oops. You’re supposed to boil the coconut flakes. I’ll have to try that next time. I’ve just blended it really well and called it coconut milk. Definitely not thick that way. I’ll certainly try this 🙂 Thanks!

  6. Hi! I love your site and all the great info you have! Your husband and daughter are lucky to have you 🙂 I like to soak the Shredded Coconut in warm water then blend and strain. This way it remains Raw and is plenty thick and creamy if you adjust the ratio of water to coconut to your liking!

  7. It is in reality a nice and helpful piece of information.
    I am glad that you shared this helpful info with us. Please stay us up to date
    like this. Thanks for sharing.

    1. The government standards are 2 hours on the table and 3 days in the fridge, so I’d stay close to those guidelines. I’d feel comfortable with 5 days in the fridge at my house, but I live on the wild side. 😉

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  9. MOST OF THE TIME I MAKE MINE WITHOUT BOILING THE COCO, OR I MIGHT JUST ADD HOT WATER TO THE MIX INTO THE VITAMIX. I ALSO ADD EITHER FRESH GINGER OR CANDIED GINGER AND SOME TURBINADO SUGAR.
    AND NO STRAINING EITHER. IT COMES OUT DELICIOUS!
    OF COURSE THE BEST IS W/ FRESH COCO WHICH I CAN GET HERE SINCE I LIVE IN A CARIBE ISLAND.

  10. flakes no good !you can buy in asian market fresh real coconut milk . you can find it in a freezer section . love the freshly grated coconut milk.

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  13. I’ve looked at several recipes now your calls for the highest coconut flakes to water ratio, I;m thinking that he others may be not as thick and creamy, maybe I;ll start with 3cups of flakes to 3-4 cups of water and see what I come up with, do you also get the, hard layer on top that many use for cosmetic uses?

    1. Good luck with your experimentation! That hard layer that forms after the ‘milk’ sits in cool temps is coconut oil. All homemade coconut milk should have it.

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  16. This was delish! Very fresh, thick and flavorful! The only negative was that it didn’t yield much liquid for the amount of coconut used. Did you have the same problem? I’m trying the process again with the remaining bits, but I’m not sure that it will work as well a second time. Thanks for the recipe!

    1. It’s definitely not a budget recipe when it comes to yield. 🙂 It does take more coconut meat to make a rich and thick milk, but the pulp can be used in baked goods and used like coconut flour if ground down further.

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