• Emma Rushe

Homemade coconut milk

We've started making our own coconut milk - it's unbelievably easy and perfect for cereal, smoothies, hot drinks, baking and more! Really, it's so easy, creates minimal mess and it's incredibly cost effective, and by leaning away from buying packaged products repeatedly, we can help lighten our footprint on the planet too - a huge win win!

Coconut is also nutrient dense and rich in anti-inflammatory lauric acid, which converts to monolaurin in the body and delivers anti-viral, anti-fungal and antibacterial properties.

All you need is a decent blender, some desiccated coconut, some warm water, a fine-mesh sieve - that's it! Here's how...


1 cup desiccated coconut (go for sulphite free)

3 cups warm water

You can, of course, adjust the ratio of desiccated coconut to water if you want a creamier or thinner milk.

Place the desiccated coconut in your blender (make sure the container is big enough to handle this quantity of liquid, otherwise scale down the ingredients) and blend on high for around 30 seconds. Turn it off and give the motor a rest for a few minutes. Then repeat the blending for around 30 seconds.

Pour the milk through a fine-mesh sieve into a large jug or container, pressing down on the desiccated coconut leftovers that collect in the sieve with the back of a spoon to get extra milk.

Store in sealed glass bottle or container in the fridge - lasts for several days - shake up before each use.