Make your own creamy and delicious coconut milk at home with this easy recipe.
- Carbohydrate 8.983975 g
- Cholesterol 0 mg
- Fat 24.39255 g
- Fiber 6.16139971160889 g
- Protein 2.60085 g
- Saturated Fat 21.628439 g
- Serving Size 1 1 Serving (117g)
- Sodium 17.1775000026713 mg
- Sugar 2.82257528839111 g
- Trans Fat 1.459584 g
- Calories 250 calories
Step-by-step
- Soak coconut in water for 1-2 hours (do not discard water)
- In a vitamix, combine coconut, water, vanilla and stevia and process on highest speed
- Strain liquid through a fine mesh paint strainer bag, discarding solids
- Serve
Hydration Mechanics and Extraction Efficiency
Extracting rich plant milk from dehydrated coconut solids requires a precise two-hour initial soak in four cups of water to fully rehydrate the lipid-storing cellular walls. Without this crucial moisture uptake phase, mechanical blending at maximum velocity in a high-powered blender will fail to shear open the fibrous matrix completely, resulting in a thin and watery yield rather than an emulsion. Processing the saturated shreds at top speed forces the suspended fats and fine solids into the surrounding liquid, creating a thick purée that must be forcibly separated through a fine mesh strainer bag.
Adapting for Dietary Needs and Storage Parameters
Shredded coconut provides a shelf-stable, allergen-friendly alternative to traditional dairy and tree nuts, rendering this formula entirely suitable for those managing multiple dietary restrictions. Sweetening the batch with precisely six drops of liquid stevia bypasses the need for refined cane sugars while maintaining a neutral flavor profile that pairs cleanly with the teaspoon of vanilla extract. Storing the finished liquid in a sealed glass container within the refrigerator keeps it fresh for up to four days, though the natural saturated fats will solidify and separate toward the top if left undisturbed.
