Coconut mylk


I’ve been nattering on for the longest time about wanting to whip up a batch of coconut mylk. My nutritionist pals make it all the time. It’s so easy and takes no time, they’ve told me. Tomorrow, I would say eagerly.

I’ve gone so far as to take the coconut flakes out of the fridge and set on the counter. And then I’d put the coconut back in the fridge at the end of the day. Sadly mylk-less.


Well, yesterday I finally made a jarful of this heavenly, sublime stuff.


For those of you who are looking for healthy alternatives to cow’s milk, here is one that you will love (well, you should at least be sure to first possess a bit of a lovie-loo for coconut!).

Let’s get down to the two-ingredients/3 steps business of makin’ mylk:


1 cup dessicated organic coconut

4 cups hot water (not boiling…try to preserve as much of the coconut goodness as possible)


  1. Place coconut in blender and pour hot water over top. I used my kettle to heat the water. Let sit for about 15 minutes to soften the coconut (30 minutes is ideal, but not necessary).
  2. Blend on high speed for about a minute or so, until smooth and creamy. (I have a high-powered Vitamix blender, so I’m not sure how long this process takes with other blenders. Aim for a creamy consistency.)
  3. Pour into nut bag or double-layered cheese cloth and squeeze mylk into big bowl. Pour mylk into jar and add natural sweetener, if needed. Put a lid on it and place in fridge to cool. Discard remaining coconut powder or dehydrate into flour and use for baking.

So simple!

When it’s good and cold, give it a shake before drinking as the fat will naturally separate and rise to the top. What is really neat is that if you leave it in the fridge long enough (i.e. overnight), you will have a little ‘cap’ of hardened coconut oil floating on the top. Give it a shake to mix as much as possible, and then enjoy your double-treat: a wonderful coconut-y beverage and a little nub of crunchy coconut oil to take out and chew on!