Make Your Own Sugar Free Coconut Milk in under 5 minutes with just one ingredient.
It is a keto staple. But if you buy coconut milk you will know how expensive and how full of ‘other’ nonsense ingredients it is. Ever wondered how to make it yourself? It’s very easy and quicker than going to the shop, plus it tastes soooooo much better than the shop-bought versions.
ONE ingredient is all it takes. Everyone has water, right? So all you need to do is add water to the ONE magic ingredient and take it for a spin. Literally!
Your magic ingredient is….coconut of course!
Some people use fresh coconut, but that’s far too laborious for me. I use organic raw coconut chips (for U.S. option, click HERE) but you can also use desiccated ground coconut. I find that the coconut chips produce a much creamier milk and are more natural than the desiccated coconut usually available from stores, which contains sulphur dioxide as a preservative.
The photo below shows the blender I use (for U.S. option, click HERE). It is a real workhorse, very solidly made, with a glass jug and no flimsy plastic anywhere. I recommend it highly. The less powerful model I have in Italy does not reduce the coconut to a fine pulp like this one does, so the resulting milk isn’t as rich and creamy. This one isn’t the cheapest blender on the market, but it’s not the most expensive either, and it is excellent both in performance and build quality.
Coconut: the only ingredient you need to make your own sugar free coconut milk
There are various methods and quantities scattered on blogs everywhere. Some of these methods are easier than others, but after testing several of them, I have developed a routine which I feel is quick and easy with consistent results.
Apart from a powerful blender, you will also need:
- plastic or glass container or jug
- fine mesh sieve
- muslin (cheese) cloth
- bottle with tightly closing lid
Once you have gathered the items you need to make coconut milk, the steps are quick and easy:
- put organic coconut chips directly into your blender jug up to the 400ml line (or 300ml line if using desiccated ground coconut)
- add warm water (preferably filtered or bottled) to just below the 1200ml line
- whizz at full speed for 30 seconds and rest for 30 seconds
- repeat the previous step twice more
- place sieve over your container or jug
- pour 1/3 of your pulp and milk into the sieve and press with a spoon until all the milk is squeezed out; discard or keep aside the pulp; repeat twice more
- place funnel over your bottle and muslin cloth on top; filter the milk; you will find some fine pulp will stop the milk going through the cloth: use a small teaspoon to stir and remove this as you filter
- your fresh, preservative free, sugar free, organic coconut milk is ready!
The milk can now be cooled down and then stored in the fridge, where it will keep for 3-4 days.
As the milk cools down you will notice that coconut fat rising to the top and settling. You can either remove this or leave it – as I do, for extra fat goodness. If you do leave it, it will go solid unless you shake the milk often as it cools down in the fridge. If you forget and the risen fat becomes solid, just break it up with a metal object and shake vigorously. After that, shake the bottle before each use and the fat lumps will disperse a little, allowing you to pour with ease.
If you choose to, you can set aside the leftover pulp and dry it in the oven at low temperature for several hours until you end up with re-usable coconut flour. I did that a few times in the past, but found that the flour turned rancid fairly quickly during storage. Presumably because, even though it seemed dry, there was an imperceptible amount of remaining moisture in the flour. I no longer take the risk as I don’t think it’s worth the effort. If you decide to give it a go, I’d be delighted to hear about your experience.
So there you go. If you’ve never attempted to make your coconut milk before, I urge you to try. Freshly made coconut milk is creamy, natural, delicious and healthy, and costs a fraction of the shop bought stuff. Plus is way lower in carbs than any packaged milk you can buy.
If you find the taste a bit bland (as it should be!) you can add a little stevia for sweetness and/or flavouring, but personally I wouldn’t bother.
- Yield: 1 litre
- Serving: 100ml
- Calories: 60
- Fat: 4.81g
- Net Carbs: 0.5g
- Protein: 0.5g
- fill your blender to the 400ml line with coconut chips (or to the 300ml line with desiccated ground coconut).
- add hot water to just below the 1200ml line.
- whizz for 30 seconds; rest for 30 seconds; repeat 2 more times.
- pour into a fine mesh sieve over a jug or container, one third at a time.
- press down on the pulp until dry and discard.
- filter using a muslin cloth over a funnel placed into a bottle.
- allow to cool and refrigerate.
Shake often as the milk cools down, so as to avoid a solid layer of fat forming on top.
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