Homemade Coconut Milk


The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; inflammatory bowel diseases


This recipe makes about 2-1/2 cups (5 dl) of pure, fresh coconut milk,
free of additives such as preservatives, sweeteners, and stabilizers.
The coconut milk will keep for 2-3 days in the refrigerator when
stored in a closed plastic bag or in a meticulously clean bottle with
a lid. The fats in the coconut milk have a tendency to separate from
the water and form a thick layer on top when the coconut milk is
refrigerated; whisk or stir thoroughly before serving.


  • 1-1/3 cups (120 gr) unsweetened coconut flour
  • 2-1/3 cups (5 dl) water

Cooking Instructions

1) Combine coconut flour and water in a large pot and bring to
a rolling boil while constantly stirring. Boil for 2-3 minutes, take
the pot off the heat, and leave uncovered for 3-4 minutes to cool.

2) Transfer the contents of the pot into a food processor and
process until smooth. Strain through a clean cloth and discard the
coconut fibers.


Note: Measurements are provided in both U.S. and European/metric units.

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Chef Oscar Umahro Cadogan Written by Chef Oscar Umahro Cadogan

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