Coconut Milk and Nut and Seed Milks

Coconut Milk


  • 1 cup grated fresh mature coconut (not drinking coconut)
  • 1 cup warm water


Grate a coconut and place in the grinder till the grinder is ½ full. Add a ½ cup of warm water and grind. Sieve the mixture through a sieve with slightly large mesh. Squeeze the substance well with a spoon or with the hands to take out all the milk. Save the fibre. Once all the milk is extracted, repeat the procedure with the fibre and a little water to extract the remaining milk. Discard the fibre.


Sesame seeds/cashew nuts/sprouted wheat/almonds can be added to the coconut milk by making them into a butter and adding a small quantity of this butter and  about 4 – 6 times this quantity of water to the coconut milk and blending well.

Alternatively the seeds can be put in the grinder along with the grated coconut and warm water directly. However by this method some of the nuts or seeds may be lost along with the coconut fibre that is discarded.

To make a nut milk or seed milk, simply soak the nuts or seeds in water, peel if required (as in the case of almonds) and put in the blender with a small amount of water. The less water you use, the smoother will be the mixture and water can always be added later. Sieve if desired. It does not take more than a small handful of nuts (say 10-15 almonds) to make a whole glass of milk.

A small quantity of dates may be added to sweeten the nut milk. Coconut milk does not generally need a sweetener as coconuts are naturally a bit sweet.