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Coconut Milk

Photo: Aya Brackett

BY The Editors

PUBLISHED January 30, 2024

Though it’s fine to use canned, homemade coconut milk is super-easy and much purer in both flavor and ingredients. All you need is unsweetened dried coconut, which is available in many supermarkets. This recipe gives you a fairly thick milk, akin to canned. Thin it with water or repeat the process on the coconut again; the second pressing will be thinner.

 

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Coconut Milk

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Makes about 2 cups 1x

Time 20 minutes

Units Scale

Ingredients

  • 1 cup unsweetened dried coconut meat

Instructions

  1. Combine the coconut with 2 cups very hot water in a blender. Pulse on and off quickly, then turn on the blender and let it work for 15 seconds or so; take care that the top of the blender stays in place. Let sit for a few minutes.
  2. Pour the mixture through a fine-mesh strainer into a bowl, pressing to extract as much of the liquid as possible. Discard the solids. Use the milk right away. Or store, covered, in the refrigerator for up to a few days.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

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