Milk!
It’s probably one of the ingredients that I use the most in the kitchen. I could honestly never be without it.
Yet, it has to be one of the ingredients that I find myself having the hardest time deciding which to use.
With all the conflicting information that’s out there, I can’t seem to really make up my mind as to what’s good for me and what is not.
The only thing that I know for sure is that dairy will never, ever be my first choice.
Or my last, for that matter…
Not because I believe that it isn’t good for me, but simply because I don’t like it.
Never have, never will.
Plain, unsweetened soy milk has always been my favorite substitute. Call me weird, but I happen to really like the stuff.
But I keep reading all sorts of information saying how soy isn’t good for you unless it’s in a fermented form. That basically means soy milk, which I always thought to be a healthier option, MIGHT in fact be a less than optimal choice after all.
Darn…
I’m still not quite sure what to make of all this information and exactly where I stand when it comes to soy, but I have somewhat reduced my consumption since reading on the subject.
Looking for other alternatives, I started studying the labels on all the other milk options and was shocked to find out that they all contain a bunch of ingredients whose names I can’t pronounce. Ingredients such as sugar, artificial flavorings and other additives.
I will have none of that in my milk.
So I started making my own and I have to say that so far, I have been very pleased with my home made almond milk.
Sometimes, though, I need to have access to milk quickly and have no time to whip up a batch…That’s when I used to crack open a carton of soy milk.
Since I’m no longer convinced that I want to do that anymore, I needed another option!
Enter 3 ingredient coconut milk.
Again, this one is somewhat controversial because of the high levels of saturated fat that’s in coconuts…
Argh. Looks like there’s no easy answer when it comes to milk!
But this one sure is easy to make, and I can pronounce the names of all 3 ingredients that go into it.
Plus, I choose to believe that the fat in coconut is actually good for me.
So let’s make some milk, shall we?
Here is pretty much all you will need for this recipe.
Start with a can of coconut cream (sometimes called milk also… this particular one is called cream in English and lait (which means milk) in French. It’s pretty confusing stuff, really!)
Take a look at the label and read the ingredients. Make sure it contains nothing but coconut and water!
Next you will need some Pure Coconut Water. No confusion here. This one is always called water!
Although you could also use Young Coconut Water. But it would still be called water!
Again, look at the label. You shouldn’t find any traces of sugar, sweeteners or artificial flavors here.
Only 100% Coconut Water.
Measure one cup of the Coconut Cream and add that to your container.
If you are a real purist like me, rinse your measuring cup with the Coconut Water.
Add that to the Coconut Cream.
Pour the rest of the Coconut Water into the glass jar
Add 4 cups of water (you could add up to 6 if you wanted your milk to be a little lower in calories and fat)
Give that a little stir… and there you have it!
3 Ingredient Coconut Milk!
Easy enough for ya?
And talk about tasty!
INGREDIENTS
- 1 cup coconut cream (I used Savoy)
- 520 ml coconut water (I used Blue Monkey)
- 4 cups water
INSTRUCTIONS
- Add all ingredients to a large glass of plastic container. Stir with a wooden spood or give a quick whisk until well incorportated.
- Keep refrigerated for 7-10 days. The milk will split after it sits for a while, so you will need to give it a good shake before every use.
Notes
For more information on some of the ingredients that I use, take a look at My Kitchen Essentials
Pour yourself a glass, you’ll see!
Throw a straw in…
And enjoy!
Is the coconut cream u use the same as full fat coconut milk?
That would be the one!
Super easy indeed. Beats trying to make other milks without a blender.
Other milk as in nut milk? I agree that without a blender, it would be rather… erm… chewy, to say the least!
This one is awesome and requires no tools whatsoever. Well, except for a can opener. You DO have a can opener, don’t you? 
If not, well, I’m sure you could find something in the garage! 
It’s nice that you are being so health conscious. But don’t worry about the saturated fat. It’s actually good for you, especially the one from coconuts! It’s been disproven that natural fats are very unhealthy. Thanks for the recipe.
Yeah… it’s hard to know what to believe sometimes, with all the conflicting information that is out there. I guess you have to take some and leave some… I choose to take the coconut and run with it!
This is genius! I am often frustrated by all of the conflicting evidence in regard to nutrition as well. More recently, I’ve had some digestive issues that I think are made worse by one of the additives in non-dairy milk (I think it’s the supplemented calcium but I can’t be sure). Eitherway, I’ve been looking for some easy non-dairy alternatives without additives and this is PERFECT. I can’t wait to try this!!
I certainly hope you like it, Shana. Please share your impressions if you give it a try!
Just wanted to pop back in and let you know that I made this and it turned out awesome! I forgot to get coconut water so I ended up using plain old h20 but it was still nice and creamy. The only drawback was that the oil tended to separate a bit in my coffee but I really don’t mind since I know I know it doesn’t have any weird additives!
Hey, that Savoy stuff is a German thing (the top and bottom words are German)! I know it’s from Thailand and all, though. I’ve gotten this brand a few times but it’s smelled funny so I started getting Del Monte. Mmm! Much better. But the Asian shop I go to is always selling expired stuff so maybe that was the problem. And to me, coconut milk was that Savoy stuff up until now. Don’t think I’ve ever seen something like this!
LOL! Maybe you shouldn’t buy from that store anymore… I know I wouldn’t! I never had a problem with that particular milk tasting funny. Or maybe it’s just that I have no idea what it’s supposed to really taste like!
All joking aside, though, it’s always been my favorite. It’s really nice and thick and super silky and contains nothing but coconut and water. I’m all for that!
This is soo good! i think I skipped over reading it when you originally posted it because i assumed it was like making almond milk, I just don’t have the patience to strain anything like that. Anyway, your ground cherry chia pudding recipe tracked me back to this and wow! I love it! So thanks
ps, it’s a good thing I already had all the ingredients because it was definitely one of htose recipes that I saw and had to make IMMEDIATELY haha
Glad you gave it a try Kalie! I now tend to make this more often than I do the almond milk ‘cuz one, it’s easier, two, it doesn’t generate the pulp (at one point, I was starting to feel like this blog was turning into a place that’s dedicated to cooking with “almond pulp”) and three, I find it lasts longer too. The only drawback is it does have a very distinct coconut taste, so you can’t use it in just ANY dish. Still, it’s suitable for most, and it’s absolutely delicious with cereal! Happy to hear you like it too, and thanks for letting me know!