2 ingredient Homemade Coconut milk | How to make coconut milk at home | Recipe of homemade coconut milk | Easy recipe of coconut milk with step by step instructions

Easy to make 2 ingredient homemade Coconut milk is Vegan, Gluten free, hardly takes few minutes, turns out creamy, naturally sweet, and the perfect dairy-free alternative to milk!

Making your own coconut milk is so satisfying as you know what goes into it. It’s way better than store bought ones as it’s preservatives free and cost friendly too.

What is Coconut milk?

Coconut milk is not a natural product like coconut water that is derived from fresh or mature coconut.

The milk from coconut is made from the white hard flesh of mature brown color coconut by grinding it along with water.

This milk is plant based that is preferred by Vegan and Vegetarian’s. It’s widely used in South Indian, Thai and Southeast Asian cooking.

It’s majorly used in cooking, baking, making beverages and desserts.

2 ingredient Homemade Coconut milk | How to make coconut milk at home from scratch

Since I make many recipes that uses coconut milk like Sol Kadhi, Jackfruit shahi kofta curry, Tub Tim Grob, Mango Sushi, Avocado pineapple Coconut ice-cream, and Virgin pina colada no bake cheesecake, I prefer to make my own coconut milk.

This post has been on my to do list since many months. I don’t know why it has taken me so long to write a recipe that’s very simple and basic as making 2 ingredient homemade Coconut milk, which I often use in my cooking.

How to use homemade coconut milk?

The 1st extract if boiled will curdle so add this at the end of cooking, just before you switch off the flame.

The 2nd and 3rd extracts of thin coconut milk can be added to curries, gravies and can be boiled or simmered.

How to store Coconut milk?

Store 1st extract separate from second and third extract. You can always label it for your convenience.

Always store coconut milk in airtight glass bottle in the fridge. If not using immediately after making it, store this in the freezer. It stays good for about 3 months in the freezer.

In addition to that, before using the frozen coconut milk, shift this into fridge previous day, let it thaw and use it whenever you want.

So before you wonder what is 1st,  2nd or 3rd extract is, let me take you through the easy process of making coconut milk at home.

Method to make 2 ingredient Homemade Coconut milk

Take a brown coconut, hammer it from all sides with light hands, this will help in taking out the flesh easily.

Crack it open, extract coconut water and remove flesh with the help of knife. Chop it in small pieces.

Take all the chopped coconut in a medium size blender jar. Pulse it till it’s ground to fine pieces.

Now add 1 cup water and blend on high speed till the coconut is ground well. If required add more water.

Strain through a fine sieve or use muslin/cheese cloth and collect the first extract in a bowl. This is your first extract or thick coocnut milk.

For 2nd extract

Transfer all the coconut leftover back into the blender.
Add 1cup water and blend again.

Strain and collect this coconut milk in separate bowl.
This is your second extract or thin coocnut milk.

For 3rd extract

Put back the leftover coconut again in the blender.
Add 1 cup water and blend again. Sieve, this is 3rd extract and thinnest coconut milk. Mix this with 2nd extract.

So here’s your fresh coconut milk  ready. Use it fresh for baking, making desserts or for making  curries. If not, refrigerate it for later use.

It stays good in the refrigerator up to 4 days.

Notes :

The leftover coconut residue after making coconut milk, can be roasted in a pan or in an oven.

Once cooled,  ground it fine like flour. This coconut flour can be added while making mithai, cookies cakes and breads.

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Print Recipe

2 ingredient Homemade Coconut milk | How to make coconut milk at home

Easy to make 2 ingredient homemade Coconut milk is Vegan, Gluten free, hardly takes few minutes, turns out creamy, naturally sweet, and the perfect dairy-free alternative to milk!

Prep Time30 minutes mins

Cook Time0 minutes mins

Course: Beverages & Drinks

Cuisine: South Indian

Keyword: 2 ingredient Coconut milk recipe, Homemade coconut milk, how to make coconut milk at home

Servings: 4 Cups

Author: Lata Lala

Ingredients

• 1 - Coconut Brown chopped
• 4 -5 cups water

Instructions

To make 1st extract of coconut milk

• Take a brown coconut, hammer it from all sides with light hands, this will help in taking out the flesh easily.
• Crack it open, extract coconut water and remove flesh with the help of knife. Chop it in small pieces.
• Take all the chopped coconut in a medium size blender jar. Pulse it till it's ground to fine pieces.
• Now add 1 cup water and blend on high speed till the coconut is ground well. If required add more water.
• Strain through a fine sieve or use muslin/cheese cloth and collect the first extract in a bowl. This is your first extract or thick coocnut milk.

For 2nd extract

• Transfer all the coconut leftover back into the blender.
• Add 1cup water and blend again.
• Strain and collect this coconut milk in separate bowl.
• This is your second extract or thin coocnut milk.

For 3rd extract

• Put back the leftover coconut again in the blender.
• Add 1 cup water and blend again. Sieve, this is 3rd extract and thinnest coconut milk. Mix this with 2nd extract.
• So here's your fresh coconut milk  ready. Use it fresh for baking, making desserts or for making  curries. If not, refrigerate it for later use.
• It stays good in the refrigerator up to 4 days.

Notes

The leftover coconut residue after making coconut milk, can be roasted in a pan or in an oven.

Once cooled,  ground it fine like flour. This coconut flour can be added while making mithai, cookies cakes and breads.