Making your own coconut milk from flakes is a fantastic way to control the texture and ensure there are no added thickeners or preservatives. Since you have a full pound of flakes, you have plenty to experiment with to find your preferred richness.

Using a ratio of 1 part coconut to 2 parts water generally yields a “full-fat” style milk, while adding more water will give you a thinner consistency similar to what you might find in a carton.

Benefits of Homemade Coconut Milk

• Purity: You avoid additives like guar gum or carrageenan often found in store-bought versions.
• Nutrient Density: Coconut is rich in medium-chain triglycerides (MCTs), which are easily used by the body for energy.
• Customization: You can adjust the thickness perfectly for coffee, curries, or smoothies.

---

Creamy Pressed Coconut Milk

This method uses heat to help release the natural oils from the dried flakes, resulting in a much creamier yield.

Ingredients

• 2 cups organic unsweetened coconut flakes (about 1/2 lb)
• 4 cups filtered water
• 1 pinch sea salt (to enhance the natural sweetness)
• 1/2 teaspoon vanilla extract (optional)

Instructions

1. Heat: Bring the filtered water to a near-boil in a kettle or pot. It should be very hot but not boiling rapidly, as extreme heat can sometimes make the coconut oil separate too quickly.
2. Combine: Place the coconut flakes into a high-speed blender. Carefully pour the hot water over the flakes.
3. Soak: Let the flakes sit in the hot water for about 5 to 10 minutes. This softens the dried fiber and prepares the fats for emulsification.
4. Blend: Add the pinch of salt. Start the blender on a low speed and gradually increase to high. Blend for 2 full minutes until the mixture looks thick, white, and frothy.
5. Strain: Place a nut milk bag or several layers of cheesecloth over a large glass bowl. Pour the liquid through.
6. Press: Once the liquid has drained, gather the top of the bag and squeeze firmly with your hands to extract every last drop of milk. The leftover “pulp” can be dried in a low oven to make coconut flour.
7. Store: Pour the milk into a glass jar. It will stay fresh in the refrigerator for 3 to 4 days.