I’m going to let you guys in on a secret… this is a juicy milky one. What if I told you that for just $2.50, you could have at least 6 cups of coconut milk AND 2 cups of coconut flour? Impressive, right? Today, I’m sharing the easiest, quickest, and most inexpensive method of making homemade coconut milk and coconut flour.
There are plenty of homemade coconut milk recipes out there, but in my clearly biased opinion – mine is the best. Many recipes call for boiling water or the use of dehydrated coconut flakes, but with my simple method, you’ll get dairy-free milk for just pennies.
Making homemade coconut milk using a fresh coconut is obviously ideal, but I don’t have access to fresh coconuts/don’t have the time/shouldn’t be trusted to crack coconuts with a hammer. Instead, I use unsweetened frozen coconut – the only ingredient is coconut. You can find frozen coconut at your local Indian or Asian grocery store. Many south Indian recipes (especially Kerala dishes) call for coconut, so pretty much every Indian store will carry this product. They also carry whole spices in bulk for cheaper than you’ll find anywhere else. You’ll be surprised at the type of ingredients you might find in an Indian grocery store.
To make coconut milk, add the frozen coconut and water to your blender and let the coconut soak for 30 minutes or so.
Blend for a minute or until the water is nice and creamy, then strain out the coconut pulp using a strainer or a nut milk bag.
Spoon the wet pulp into your dehydrator – the one I have is fairly inexpensive and I use it all the time. Once the pulp is completely dry, put it into a blender or food processor to make it into a fine powder. While I haven’t tried baking with my homemade coconut flour, it definitely makes makes a great addition to smoothies or shakes. You can also use it to make these chocolate coconut butter cups.
This coconut milk is free of additives and preservatives, so drink it within a few days. Pour yourself a cold glass of this milk on a hot day, and I guarantee you’ll never opt for store bought again.
Homemade Coconut Milk and Coconut Flour
Homemade Coconut Milk and Coconut Flour
Ingredients
- 3 cups frozen shredded coconut, thawed
- 6 cups water use less for a thicker milk
Instructions
Coconut Milk
- Pour water and coconut milk into your blender and let the coconut soak for 30 minutes.
- Blend for a couple minutes until creamy.
- Strain out the pulp and store the milk in a covered glass jar (I use Mason Jars).
Remaining Coconut Pulp
- You can freeze the remaining coconut pulp in an ice cube tray for smoothies or you can make coconut flour.
- To make coconut flour, put the wet pulp into your Food Dehydrator at 160 degrees for 3-4 hours or until dry.
- Put the dry coconut into your blender or food processor and blend for a finer powder.
Notes
, you can bake the coconut pulp in your oven on the lowest setting. Check on it every half hour until it’s dry.
connie says
I tried the recipe and seems the frozen coconut doesn’t mix well with water. The coconut floats to top and doesn’t blend in with water all that much. Perhaps i should heat the water? Is that what is suppose to be done?
Ashley - My Heart Beets says
Hi Connie, you have to thaw it first – you may need a high-powered blender for this recipe to work well. I have and love my vitamix but a blendtec works too.
tracey says
Hi, I dry the coconut in the oven and use it when i make protein balls, just roll them in there.
Brittney says
I am excited to try this! Have you used your homemade coconut flour yet? I am curious to know how it compares to store bought. I am all about making my own for cheaper and better!
Love your blog!
My Heart Beets says
Brittney, I prefer homemade to store bought but I haven’t tried baking with it so I’m not sure it’ll work the same way for baked goods. I mainly use the homemade version for recipes like smoothies, homemade cereal or I add it to chocolate.
iamalighthouse says
Two questions…have you found a good brand that is organic or Non-GMO for coconuts? And also, do you think this would work for coconut flakes? I was thinking it probably wouldn’t, since it’s already dehydrated….
My Heart Beets says
I don’t believe gmo coconuts are being field tested at the moment, so I think* all coconuts are non-gmo for now. Also, coconut flakes will work – you just need to rehydrate the flakes by soaking in hot water. I prefer to use frozen (as suggested in the recipe) because it’s faster, easier and cheaper. Hope that helps.
Katelynn says
This tastes so much better than the store bought coconut milk! You are so right about it! I never realized how easy it was to make and how much cheaper this is! Thank you for all of your recipes! I have found out that I also benefit from eating grain free and your page is the best!
Thank you a million times!
My Heart Beets says
Katelynn, thank you!! I’m glad you like my recipes – happy to have you as a reader 🙂
Christy says
Okay – I’ve been making my own coconut milk for about a year but I’m having trouble using the flour. It does not work as a 1-1 replacement for store bought coconut flour because it isn’t as dense. Any tips on how I could use it more effectively? I’m wondering if it needs to be weighed instead and if so, what would the weights be?
Karen Bilsing says
Yes! Exactly what Marie said! Your ideas, recipes and tips are a delight. Heading to the store in a few minutes and frozen coconut is now on the list! Thank you!
Oh, and “Hi” my sweet friend Marie! Sounds like your trip is going great!
My Heart Beets says
Thanks, Karen! Sorry for the late reply – but I really appreciate your kind words 🙂
K Marie Tyler says
You keep impressing me – and inspiring me to do more/make more for myself. Less waste, fresher ingredients, real food. You are awesome. I am reading this on a trip and cannot wait to get home to try it. Thank you!!!
My Heart Beets says
Thank you!! I’m sorry for the really late reply – just now seeing this sweet comment. I hope you loved the homemade coconut milk 🙂