Coconut Milk

Coconut milk from a can, you know it. Thick, creamy, but also a bit metallic sometimes. And those coconut drink cartons from the cooling section? Watery and with 5% coconut flakes if you're lucky. Making your own coconut milk is simpler than you think and just tastes better.

The big advantage: you determine yourself how thick or thin you want it. For coffee you make it lighter, for curry thicker. And you know exactly what's in it - no stabilizers, no weird additives.

You only need coconut flakes. No fresh coconut you need to crack and grate. Just dried coconut flakes from the supermarket or health food store. These are cheap and keep indefinitely.

Which coconut flakes to use?

There are roughly two types: unsweetened coconut flakes and shredded coconut. Both work, but give a different result.

Coconut flakes are larger pieces. They give a slightly coarser texture, but also more coconut flavor. They're easy to filter and you keep distinct pulp. This is what you usually find in health food stores.

Shredded coconut is ground much finer. Gives a smoother, creamier milk. But it filters a bit harder and your pulp is wetter. In Asian supermarkets you often find fine shredded coconut that works perfectly.

For Mylky it doesn't matter much - both work fine. Start with what you can easily find. Unsweetened is important, sweetened coconut flakes make your milk too sweet and sticky.

Making coconut milk with Mylky

Put 70 grams of coconut flakes in the filter basket. That's about a cup. Add half a teaspoon of salt and 2-3 pitted dates. The salt brings out the coconut flavor, the dates give mild sweetness.

Fill the jug with hot water up to the min line. Hot water extracts more flavor and oil from the coconut flakes than cold water. Want vanilla flavor? Add a teaspoon of vanilla extract.

Start the program and after 60 seconds you have coconut milk. Simple.

Thick or thin?

The amount of coconut flakes determines how creamy your milk becomes. With 70 grams you get something between coconut drink and coconut milk from a can - good for coffee and smoothies.

Want it thicker for curry or soup? Use 100-120 grams of coconut flakes. Then you get almost the consistency of coconut cream. For light coconut drink, 50 grams suffice.

Those coconut flakes that remain

In the filter basket quite a bit of coconut pulp remains. It's still full of flavor and fiber. Mixing through smoothies is the easiest option - gives a tropical touch.

In baked goods it also works well. Mix it through muffins, pancakes or cookies. Or stir it through oatmeal for extra coconut flavor. Some dry it in the oven and grind it fine into coconut powder.

In savory dishes you can stir it through curry as a thickener. Or mix through rice for coconut rice without needing extra milk.

Adjusting taste

Coconut milk already has flavor, but you can adapt it further.

Dates are optional, but give mild sweetness that goes well with coconut. Don't want dates? Leave them out and optionally add honey or maple syrup later. Or just drink it unsweetened.

Vanilla pairs perfectly with coconut. You know that combination from coconut macaroons. A teaspoon of extract or two teaspoons of vanilla sugar gives a warm undertone.

Cocoa makes it chocolate-coconut milk. Add 2 tablespoons of raw cocoa during blending, with some extra dates for sweetness. Delicious cold or warm.

For chai or turmeric latte, coconut milk also works well. The creaminess of coconut combines nicely with spices.

Where does coconut milk work well?

In coffee, coconut milk is top. That creamy texture and slight sweetness go well with espresso. It foams reasonably, especially if you make it a bit thicker. The coconut flavor is mild enough not to dominate.

For smoothies it's ideal. Gives immediately a tropical character. Combine with mango, pineapple or banana and you have a vacation feeling in a glass.

In curries, soups and sauces you can use homemade coconut milk like you would use canned milk. Except it's now fresh and you can determine yourself how thick it needs to be. Thai curry, laksa, tom kha - it works everywhere.

Baking works fine. In pies, cakes or brownies it gives moisture and a subtle coconut flavor. Works especially well in chocolate baking - coconut and chocolate are friends.

Through oatmeal or overnight oats it gives a creamy, tropical twist to your breakfast. Or make coconut yogurt by fermenting it with yogurt cultures.

If it doesn't work

Too watery? Use more coconut flakes. Or make it with less water - fill the jug halfway instead of up to the min line. You're then making coconut cream instead of milk.

Not enough coconut flavor? Use hot water instead of cold. And use fresh coconut flakes - old ones can lose their flavor. Check the best-before date.

Milk separates quickly? That's normal with coconut milk. The oil floats up, the water sinks. Shake briefly and it's mixed again. Want it mixed longer? Add an extra date, that helps bind.

Too sweet? You probably used sweetened coconut flakes instead of unsweetened. Or too many dates. Next time unsweetened flakes and start with 1-2 dates.

Storage

Coconut milk keeps for 3-4 days in the fridge. Store it in a glass bottle. The milk will separate - the coconut oil solidifies and floats on top when it's cold. That's normal. Warm briefly or shake well and it mixes again.

You can freeze it. Put it in ice cube trays and you have portions ready for smoothies or curry. Or freeze larger portions for later. Thawed it works fine, only the texture can be a bit less smooth.

For coffee it's better to work with fresh milk from the fridge. That foams better and mixes easier.

In conclusion

Making coconut milk is actually too simple to call it a recipe. Coconut flakes, hot water, done. But the difference with those cartons and cans from the store is big. Fresher, creamier, without weird aftertaste.

After a few times you know exactly how many coconut flakes you like for coffee, and how many for curry. And when you drink that first homemade coconut latte without metallic taste, you understand why it's worth it.