It can feel inconvenient to make your own coconut milk especially when there’s options on the grocery store shelf. From cans to refrigerated milk alternatives. Making a batch every few days to a week can feel frustrating with already overwhelming schedules. So why make your own at home?

Hannah and I are working towards a homestead of our own one day and the routine nature of making what we eat from scratch fits into our journey.

My brain craves novelty. It craves new recipes, experimenting and learning. Yet, homesteading, often involves repeated actions and tasks. The repetitive nature of making a new batch of coconut milk every week is a reminder that I am homesteading.

Besides all this, I was reminded that despite the busyness of life, making coconut milk can be a reminder to slow down and enjoy the process. It’s a part of the homesteading life that I’m seeking.

I haven’t completely eliminated milk from my diet, but have needed to replace the traditional dairy milk with a lactose free option. The coconut milk works well in my morning smoothies or when I crave a latte. Making either with water just isn’t the same.

The Search for a Dairy Milk Alternative

The store bought almond milk was one of the first options that I tried, but I couldn’t adapt to the taste. And while I do enjoy the lactose free milk options, the price compared to regular dairy milk can sometimes be a turn off.

I needed a cost effective milk alternative that would still give me that creamy taste in my favorite drinks  but was still natural, without all the fillers, preservatives and sugar those on the grocery store shelf contain. One that didn’t leave me feeling the effects of inflammation.

When Hannah introduced me to the coconut milk recipe that she had come across, I fell in love with how simple it was.

And once I tried it out, I found myself always wanting to make another batch! Until I had an accumulation of coconut pulp taking up my freezer!

Ingredients for Coconut Milk

To make homemade coconut milk, only two ingredients are needed:

• 1½ cups unsweetened shredded coconut
• 4 cups warm water

If you choose, you can add a bit of honey (1-2 teaspoons) or vanilla extract (1/2 teaspoon). Another option is to blend in some cocoa powder (1 tablespoon) to make a chocolate version.

I usually leave mine plain since I mainly use the coconut milk for smoothies and lattes.

How to Make Coconut Milk (Step-by-Step)

1. Add 4 cups warm water to the blender.

2. Add 1½ cups unsweetened shredded coconut.

3. Blend on high for 1–2 minutes.

4. Strain through a nut milk bag or fine mesh strainer into a bowl.

5. Pour into a glass jar. Let both the coconut milk and the pulp cool down before placing in the fridge.

Why Does Homemade Coconut Milk Separate?

Once the milk cools down in the fridge, some separation does occur. The fat rises and the coconut water settles.

Separation means it’s natural whereas store-bought milk stays combined because of all the added extra ingredients.

The jar can be shaken well before use to reintroduce the fat. I add a piece of it to my smoothie for some extra creaminess. Alternatively, it can be scooped out for a lower fat option.

How Long Does Homemade Coconut Milk Last?

Since there are no preservatives, homemade coconut milk lasts about 3–4 days in the refrigerator.

It may seem like I’m always making coconut milk as a batch lasts just a few days. It gets used quickly in lattes, smoothies, and cooking and then it’s gone.

Small batches mean it stays fresh.

Nothing sits long enough to be forgotten.

It’s making what you need, when you need it.

What to Do With Coconut Pulp (No Waste)

After straining the milk, the coconut pulp is left.

Throwing this away would completely miss the point of homesteading.

As I mentioned earlier, in the beginning my freezer was starting to fill up with all the coconut pulp because I wasn’t sure what to do with it but I couldn’t bring myself to toss it.

Coconut pulp is still full of fiber and adds that coconut flavor, sweetness and texture to your recipes. It can be used in:

• Smoothies
• Granola bars
• Energy bites
• Muffins and other baked goods

There are many different ways to be resourceful with it. It can be refrigerated for a few days or placed in the freezer for later use.

Same coconut but different purpose.

Less waste. Less spending. More intention.

Is Homemade Coconut Milk Better Than Store-Bought?

It would be easier and less time consuming to just buy a can of coconut milk from the store but even these have added ingredients like maltoxdeterin to prevent separation. An option when time is constrained but opting for a quick 15 minute, natural, two ingredient recipe aligns more with my values.

Making coconut milk at home means, I have control over the ingredients, and can skip the sugar.

Homesteading is not cutting everything out, but being intentional. Being resourceful and using what you have.

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Want to watch the video instead? Check out the video here as I make coconut milk with my little supervisors!

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