Keep reading to learn how to make creamy, delicious, 2-ingredient homemade coconut milk!!
Subscribe for coming soon recipes that use this very coconut milk, the coconut pulp, and more. 😋
To make coconut milk all you need is organic coconut (1-ingredient) shreds and water. That’s it!
We’ve made it the traditional stovetop way and now we’re taking it to the Instant Pot.
When I went the stovetop route I was trying to use up a bulk supply of coconut shreds that I purchased all the way back when we lived in Portland. I bought them for making homemade coconut butter and while very tasty, the coconut butter was SO solid that I never wanted to use it.
Making homemade coconut milk was nice, because I used up a few more bags from the bulk supply, but there were so many left. And again there’s a ‘lazy’ factor. It wasn’t something I did more than three times.
Recently I was able to use up the rest of the old supply by making coconut milk in my Instant Pot. I made so much of it so consistently that I actually ordered another bulk supply. I’m not sure I learned my lesson. 😏
This recipe will make about 10 cups of coconut milk (5 pints) and lasts up to 2 weeks in the refrigerator.
Start by adding one bag of Let’s Do Organic shredded coconut—2 2/3 cups • 8 oz • 227g—to your Instant Pot along with 10 cups of water. Give it a good stir.
Lock on the lid, set it to seal, press the manual button and adjust the time down to 15 minutes.
When it’s done turn it off and let the pressure release naturally if you can. You can see the coconut oil on top 😍.
Next we’ll blend it over two batches. This helps break down the coconut further. Do I blend it while it’s still hot?
Yes. So far it’s been good. The Vitamix has a thicker lid and hasn’t been a problem. With the Blendtec I would put a folded towel over the top—just in case. Same with a standard blender.
Blend for about a minute on high-speed.
This is how I set up my straining session. It’s a jelly strainer set in a 6 quart container. Local peeps: I came across the jelly strainer at Tri-State and have used it for nut milks and almond cheese!
Carefully pour it into the sieve. It’s HOT.
After quite a bit of the milk has gone through you’ll have to squeeze the rest of the liquid out manually. I first tried pressing down on the pulp/liquid with a big ladle or spoon. Then grabbed my food gloves to squeeze out the last little bit.
Empty the remaining coconut pulp (about 2 cups) into a glass container or bag. You can add this to smoothies, oatmeal, cereal, rice bowls, cookies, and more! Lasts up to 2 weeks in the fridge or longer in the freezer.
The first few times I made this I emptied it into a pitcher and stored in the fridge. The fatty portion solidifies and with a good shake it breaks up.
That’s not to say it disperses evenly, you might get a big chunk in your cereal!
But there’s a way to reduce the fat content and repurpose the coconut cream for curries, desserts, and more.
Place your container in the fridge for a couple of hours or overnight. The heavy coconut cream rises to the top and solidifies—much like canned!
Then use a slotted spoon or spatula to skim off the ‘cream’.
I think what comes off is about half a cup.
I added this batch of cream to sautéed onions, garlic, and spices to create a tomato curry. SO GOOD.
Instant Pot: Homemade Coconut Milk
- 1 bag Let's Do Organic shredded coconut (227g or 8 oz)
- 10 cups water
- Add coconut and water to the Instant Pot. Lock the lid and set to seal. Press the manual button and adjust the pressure time down to 15 minutes. When done allow the pressure to release naturally and then remove the lid.
- Ladle about half of the mixture into a blender and blend on high for one minute. Strain the liquid through a strainer, sieve, or nut milk bag. Repeating the process if needed.
- Pour coconut milk into bottles or ball jars and store the leftover pulp in a bag or glass container. Both keep for up to 2 weeks.
- //For a low-fat coconut milk//Refrigerate coconut milk overnight in a cake pan or deep bowl. In the morning use a slotted spoon or spatula to skim the fat off.
I’d love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx
When you pressure cook it on manual that’s on medium pressure?
Sorry, I meant high pressure.
Can you do this in a slow cooker?
I haven’t tested it, but I think it would work out just fine. Let us know how it goes!
I did it in the slow cooker and it worked
This is soo simple & tastes great!! The best thing about doing this yourself is there are none of the additives usually found in the commercially available coconut milks. Sometimes I add a few drops of stevia after I have strained the pulp out for a sweeter milk. Today I will be trying the coconut date cookies to use up some of the pulp. I wish you would give us some savory recipes using the pulp. I hate to throw it away.
why do you need to cook it at all? Shouldn’t your vitamix be able to go straight from flakes to coconut milk?
No idea. Have a go and let us know how it turns out!