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Chef Megan Mitchell

Online Cookbook

Toasted Coconut Milk

  • Complexity: very easy
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Toasted Coconut Milk


  • 2 cups unsweetened coconut chips, toasted
  • 6 cups filtered water, hot but not boiling
  • Pinch of himalayan pink salt
  • 2 tbsp. maple syrup, optional


  1. Place the toasted coconut chips in a high power blender and cover with the hot water. Let steep for 10 minutes. Add in the salt and maple syrup if using. 

    At this point you can add other flavors too. Such as 1 tbsp. matcha powder, OR 2 tsp. turmeric powder, OR your favorite Chai spice blend, OR 1 tbsp. cacao powder, etc. 

  2. Blend on high for 2-3 minutes and then strain through a fine mesh strainer lined with a cheesecloth or a nutmilk bag. Keeps for 3-4 days. Shake before using as it will naturally separate.

    Recipe Courtesy of Megan Mitchell

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