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Hi Bold Bakers!
Welcome to the fourth and final episode of my Bold Baking Boot Camp. This week we are learning How to Make Coconut Milk and other non-dairy milks including Almond Milk and Cashew Milk. In previous weeks we covered how to make Gluten-Free Flours, a Sugar Substitute Chart and a Weight Conversion Chart, so if you missed those you can always catch up.
Whether eat dairy free or not, nut milks have made their way into our everyday diets. We have them in drinks like coffee, smoothies and also curries and soups. They taste great and they are incredibly easy to make. I’m going to show you how to make 3 of the most popular non-dairy milks.
We have come a long way in recent years from thinking that dairy free, gluten free and vegan ingredients and recipes are just for those who are intolerant or have a particular diet. Chefs and restaurants have educated themselves and learned how to serve up 5 star food that is geared towards anyone who wants to eat a particular way.
Coconut Milk is a refreshing plant milk and can be used in both sweet and savory recipes like curries and soups. If you want to make more non-dairy milks, check out my recipes for Cashew milk and Almond milk.
Important Note: You can replace Non-Dairy Milks for regular milk or water in your recipes. The equation is equal parts 1:1 ratio.
Try These Recipes!
Watch The Recipe Video!
How to Make Coconut Milk
Ingredients
- 2 cups (6oz/170g) coconut
- 4 cups (32floz/900ml) filtered or purified hot water
Instructions
- ) Soak your coconut in 4 cups of hot water (2 pints) for 2 hours.
- ) Place soaked cocnut and the soaking water in a high speed blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
- ) If you are using for soups or curries you can use as it. If you are using it for a drink the strain coconut milk through a clean tea towel or a nut bag and squeeze into a bowl.
- Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
Recipe Notes
These same instructions work for any nut that you prefer to use. Though, generally almonds are my go-to choice.
Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.
And in case you missed previous episodes, make sure to get my Homemade Gluten Free flours and Weight Conversion Chart.
Hello
In my country, Macedonia, coconut milk is very expensive, so this homemade have solved my problem :D. And you know what, tastes even better, because is fresh and without any artificial things. I made it with hand blender, but worked as well as others. Thank you so much.
Hi I was wondering can I use unsweetened coconut that I purchased at the Indian store for the coconut milk or does it need to be fresh coconut where you crack the hull and cut the coconut out. thanks kim
Hi gemma! I was wondering what can i do with all the leftover pulp? I used shredded coconut and was wondering if it can be dried and used as coconut flour?
Here in Brazil I use a lot of home made or bought coconut milk and home-made peanut milk because it is quite cheap. I now like to use a combo of coconut+oat and peanuts+oat (2/1 volume proportion). I have also tried sunflower seed and flaxseed ‘milk’ (the later has more Calcium than cow milk) but I think they are better used for creamy spreading’s or as cream substitutes for vegan/milk intolerant people.
Gemma, can I freeze this coconut milk for later use?
can I use coconut flakes that come in a bag in the baking aisle? Sweet or not sweeten?
Hi Gemma
I’m planning on using the coconut milk recipe. Would I be able to store it for 7 days? I know you said 4-5 days in the recipe.
Thanks for all your great ideas!
Thank you Gemma for these great dairy-free-milks and recipes: so wholesome! Was wondering… Those are really cute glass containers with the word “milk” stenciled on them, also noticed the threading at the top for a lid, where did you get them? Does the lid come with them? I would appreciate the link… you know, like you post for your ice cream containers… Loving your videos and website! I’m always a little intimidated trying new recipes, but you take away that fear when you show me “how” (video), then tell me “how” (recipe), all in one place. You’re like having a… Read more »
hi gemma! hope you’re well.
do you know if i can keep the coconut soaked for more than two hours? say, overnight?
sending love all the way from egypt!
Thank you very much Chef Gemma for this very helpful recipe, well done! By the way, can I use a cheese cloth instead of a tea towel or a nut bag.