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Author Notes: This Homemade Coconut Milk recipe is perfect whether you are making coconut milk for cooking or as a cow’s milk alternative.
The difference is just in proportions of coconut to water.
I use less water for more creamy and rich coconut milk, which is perfect for your Thai curry.
For drinking just add more liquid. —Kirill Greidan
- 200 grams Fresh Coconut
- 400 milliliters Water or Coconut Water at 70C (160F) degrees
- First of all, extract the coconut flesh
- I usually use the coconut water from the coconut I just cracked and add water. But you can use water or coconut water only.
- Using a fine sieve, drain the mixture. Use a wooden spoon to squeeze all the liquid from the pure.
- Store in the fridge for a couple of days. It is absolutely normal for coconut milk to separate, just give it a good shake before using.
- With the proportions above you will get a consistency of a cooking coconut milk – it’s creamier. For drinking add an extra 200ml of water/coconut water.