Fresh Coconut Milk and Macaroons- From a Juicer!


Labor intensive, but a fun family project! We made the coconut water into coconut kefir, and then cracked open the shells and ‘juiced’ the coconut meat to make coconut milk. I honestly have no intention of switching to homemade coconut milk, for now we are happy to compromise and use the canned stuff most of the time.

Natural Value “Natural” is the only brand that I’ve found without added guar gum. On GAPS guar gum is not allowed. I noticed that on the newest edition of the GAPS book, canned coconut milk is not on the ‘not allowed’ list, though it doesn’t show up on the ‘allowed’ list either. In any case, coconut milk is a fun family project!

Cracking coconuts is great fun and serious work! (especially when you’re two!)

Chopped the meat so the juicer could better handle it. I have no idea if it’s a good idea to do this in a juicer or not (see how Nourished Kitchen made Coconut Milk in a blender for another option) but it worked well, and throughly cleaned any carrot-juice stains off my juicer in the process! We’re getting ready to replace this juicer soon, so it was a risk I was willing to take ;)

Fresh coconut milk in juicer

Five coconuts yielded 2 cups of very thick coconut milk, it could easily be thinned with water to make 8 cups. Knowing my tendency to hoard great fresh food like this, and then before I know it it’s gone bad before I had a chance to use it, I used the whole batch of fresh coconut milk that evening in a smoothie.

The remaining ‘pulp’ from the juicer? That became the most fantastic batch of macaroons ever.

Simple Macaroons

6 egg whites (save the yokes for something else)
Pinch salt
2/3 cup honey (run your honey under some hot water if it has crystallized, it needs to be liquid)
2 1/2 cups shredded coconut
Preheat oven to 250 degrees F. Grease cookie sheets with coconut oil.

Beat egg whites until almost stiff peaks form. Add salt. Slowly pour in honey while whipping the eggs. (alternatively, pre-boil the honey a bit and add to the eggs as we do in this honey frosting– I do this now to prevent my macaroons from falling flat as they sometimes do)
Fold in the shredded coconut with a spatula until it’s thoroughly mixed. Be gentle, you don’t want to deflate the eggs.
Using a large cookie scoop or tablespoon, scoop the mixture onto the prepared cookie sheets spacing about 1 inch apart.
Time will vary depending on how big your cookies are. A tablespoon sized cookie will take about 50 minutes. Allow to cool briefly on the cookie sheet. Remove with a thin spatula and cool completely. They will continue to harden and dry as they cool.

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  1. Christi says

    Are you sure Natural Value coconut milk does not contain guar gum? The ingredient list posted on lists it as the third ingredient. I would love to know that that is an error on Amazon’s part, but I cannot buy it locally. Do your cans not list guar gum?

  2. says

    thanks for the ideas! My daughter and I are doing grain-free and dairy free and you have just given me some great ideas! I just can’t get enough coconut products, I crave them like crazy…

  3. Maria says

    Thank you so much for this recipe, so simple, delicious
    and fun for Mr. “Almost Four” to join in making.
    Thanks again,

  4. says

    We did this in Costa Rica once… great for a project. We definitely need to know where our food comes from!!! I would like to see the video of how you got that outside skin off, lol! There’s a project — unless you found a good (read “easy”) way to do that? I’d love to know. Coconut products are sooooo good. I love my coconut oil: use it for deodorant (rub it on, pat on some baking soda and I’m good to go), food, in my smoothies, lotion… what an incredible product!

  5. Becky says

    So you put the coconut in the juicer with the dark brown inner skin on? I didn’t know you could do that?!

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