food for the mind

In the Kitchen

Homemade Coconut Milk


  • 1/2 cup of fresh coconut chunks
  • 1 litre filtered water
  • 2 dates, pitted
  • ice


Blend coconut chunks and water for 2 minutes in a powerful blender like a Vita Mix.  Add pitted dates and ice and blend for 30 seconds.

Using a nut bag bag or cheesecloth, strain the nut milk and remove the pulp.  The coconut pulp can be dried and used as coconut flour for gluten-free muffins or brownies.

Coconut milk remains fresh for two days.

This morning, I woke up with a completely free day. What a rarity! I was able to design my perfect day and it was going to commence with a pineapple, coconut and cilantro smoothie. This is simply frozen pineapple blended with coconut milk, cilantro and a vanilla raw vegan protein powder such as Beautifuel (created by Dana James).

Previously, I would have used So Delicious Coconut Milk as the base but they have reformulated it, adding extra stevia, and making it unpalatable. Instead, I made my own coconut milk.

This was my first attempt and it was even more incredible than I thought. What’s more, it is so simple – coconut chunks, water, dates, blend and strain.

The homemade coconut milk is great as a smoothie basis and wonderful with nutmeg and a cinnamon stick for a late evening treat.

Photo Credit: Dana James

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