How To Make Fresh Coconut Milk For A Healthy Home-Made Delight?
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In Sanskrit, the coconut tree is referred to as Kalpavriksha or the Divine Tree. The reason for this is that it truly is the "tree of life," as all of its components, including flesh, water, oil, and milk, are utilised to the fullest. This includes the thick covering, shell, leaves, and kernel too. Coconut milk, a nutritious, organic plant-based milk substitute, is an incredible extract from the coconut fruit.

The delicate white flesh of the mature, brown coconut fruit from the coconut tree is simply extracted to create coconut milk, which is a white, milky substance. Whenever someone asks how to make coconut milk at home, the answer is usually straightforward. To extract the milk, grate the white meat or flesh of the coconut, combine it with a little water, and then filter it. Right from the morning cup of coffee to smoothies, curries, baked goods and desserts, coconut milk can be used as a dairy alternative.

You may obtain one to three of the coconut milk's rich, creamy extracts—which vary in thickness—by following this process. Then, you may use these separately or together for cooking or when a recipe calls for them.

Coconut Milk Recipe

Here's how you can make coconut milk at home:


  • 1 fresh coconut or 2 cups unsweetened shredded coconut
  • 4 cups of hot water


  • To begin with, open the fresh coconut and remove the coconut water. This can be accomplished by making a hole in the coconut's softest eye and removing the water.
  • Using a knife or other coconut tool, break the coconut into smaller pieces and extract the meat from the shell. Remove the brown outer layer from the coconut flesh and grate the coconut flesh using a grater or cut it into smaller pieces.
  • Grated coconut or pieces of fresh coconut should be combined with boiling water in a blender. For a creamy consistency, use a coconut-to-water ratio of 1:2. For two to three minutes, blend on high speed until the mixture is well-combined and smooth.
  • Cover a dish or pitcher with a fine-mesh sieve, cheesecloth, or nut milk bag. The blended coconut mixture should be poured into a bag or sieve to remove the coconut pulp and milk.
  • To remove as much liquid as possible, push or squeeze the bag or strainer. This is the coconut milk that you made at home.
  • Pour the coconut milk into a jar or other container made of clear glass that fits tightly on top. It may be kept in the fridge for three to four days.

Note: The coconut milk may separate somewhat in the refrigerator, so shake or mix it well before using. Your homemade coconut milk is ready to use in smoothies, curries, desserts, or any recipe that calls for coconut milk. Enjoy the fresh and creamy flavour of homemade coconut milk.