Coconut Mylk


Coconut Mylk

This mylk is the fattier one of the bunch but tastes great. A little tricker to make buy if you live in a country where you can get fresh coconut pulp then its super easy to make.

10 minPrep Time

10 minTotal Time

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  • 4 Cups of water
  • 1.5-2 Cups of fresh grated unsweetened coconut flakes.
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How To Make

  1. Put the warm water and the coconut either in your slow juicer or in the blender
  2. Blend on high for several minutes until thick and creamy, if using your juicer you will have less pulp to strain.
  3. Pour through a mesh colander or cheesecloth, first to get most of the coconut out, you may need to do this a few times depending on how you like it.
  4. Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavour and texture. Since there are no preservatives or fillers, the “cream” of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.


Nutrition Facts
    Amount Per Serving
  • Calories 2815
  • % Daily Value*

  • Total Fat: 200 g 307.69%
  • Saturated Fat: g 0%
  • Cholesterol: mg 0%
  • Sodium: mg 0%
  • Potassium: mg 0%
  • Total Carbohydrate: 82 g %
  • Sugar: g
  • Protein: 43 g
  • Vitamin A: 0%
  • Calcium: mg 0%
  • Iron: mg 0%
  • * Percent Daily Values are based on a 2000 calorie diet.

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