Paleo coconut milk Recipes

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Although I have shared this recipe elsewhere on this site, I thought it deserved to have it’s own page for reference. I love making coconut milk fresh both because it tastes way better than the canned variety, and because it is hard to avoid finding a brand that does not use BPA in their can lining, or thickeners as an ingredient in the milk (I’ve used this brand before, but I still prefer homemade). This recipe is quick, affordable, and easy to make with a blender, just make sure the container is capable of holding boiling water.

I like to use my homemade coconut milk in soups, curries, desserts, and as a base for beverages like turmeric tea or an AIP-friendly chai. It keeps for a week stored in the refrigerator, but it will clump up until it is heated through again.

Creamy Coconut Milk

1. Place the shredded coconut and boiling water in your blender and blend on high speed for a few minutes, taking breaks for the motor if needed.