Cook it in a curry, blend it a smoothie, or pour it in a bowl of cereal—however you use coconut milk, you will be rewarded. It’s creamy, naturally a little sweet, and full of antioxidants.

And? It’s easier than you think to make it at home. Reduce packaging and save some money by trying this DIY recipe. A blender helps, but you can do it without a blender too!

Homemade Coconut Milk

You’ll want two cups of water for every cup of coconut. This recipe makes about four cups, but you can adjust to your heart’s desire.

Gather your ingredients

• 2 cups of shredded coconut, unsweetened. (You can use bulk aisle coconut chips or a good quality packaged kind)

• 4 cups of water (Use less water if you prefer a thicker milk.)

• Optional: sweetener of choice. Try a dash of maple syrup!

• Nutmilk bag and container.

Make your milk

• With a blender: Blend the coconut, water, and sweetener (if using) on high until smooth. Most of the chunks should be gone. Pour the milk through a cheesecloth or nut milk bag.

• Without a blender: Use your hands! Put the coconut and water in a bowl and smoosh it with your clean hands. Keep smushing until most chunks are gone. For this method, let the mixture steep for an hour or so, then pour through a cheesecloth or nut milk bag.

• Chill and enjoy. Put your milk in the fridge to chill. It might separate a little. Just give it a shake before using.