No matter how much I love my store-bought coconut milk, it doesn’t even come close to fresh homemade coconut milk. The taste of fresh coconut milk is so clean, so refreshing, so fragrant. It’s just like fresh coconut in the creamy liquid form. You can use it to enhance the flavor of a myriad of dishes – from smoothies and shakes to soups and stews – or just sip it on its own.
While having milk from fresh coconuts is out of this world, there are other ways you can make coconut milk at home. You can use already cracked and peeled coconuts (i.e. intact young coconut meat with coconut water still inside), dried shredded coconut, or coconut manna. The reason I started making coconut milk at home was that straight coconut milk – canned or boxed – without any added extras was surprisingly difficult to find. Also, once I realized that the cost of making this plant-based milk from shredded coconut was anywhere between one-quarter to one-half the cost of buying it, there was no way going back to store-bought….