Want to learn how to make coconut milk? This homemade coconut milk is a naturally sweet, creamy, non-dairy alternative that can be enjoyed on its own, in cereal, or in a wide variety of other recipes. Get step-by-step photos along with some of my favorite ways to use it!
Homemade coconut milk is a versatile ingredient with a naturally sweet flavor and a wonderful creamy texture that isn’t overpowering. I love drinking it to calm a sweet craving without having sugar, but it has so many other uses!
It’s excellent in smoothies, cereal and oatmeal. Sometimes I’ll also use it in place of water while cooking rice. Coconut rice pairs extremely well with my chicken massaman curry.
Once I realized how easy it is to prepare homemade almond milk, I knew I had to try this immediately. Now I’m hooked!
What’s the Difference Between Coconut Milk vs Coconut Water?
Coconut water is found inside young coconuts and contains none of the flesh from the coconut. It’s high in potassium and can be enjoyed straight from the coconut (although there are quite a few bottled coconut waters on the market now).
Coconut milk is very different from coconut water. It doesn’t occur naturally like coconut water, and is prepared by boiling water and shredded coconut. The coconut gets strained from the liquid and you’re left with a silky sweet milk.
Homemade Coconut Milk Ingredients
You only need two ingredients for this easy recipe:
- Unsweetened shredded coconut
- Water (does water count as an ingredient?)
Very important: make sure you’re using unsweetened coconut and not the super sweet kind you use on top of cakes and cupcakes.
How to Make Coconut Milk
Making homemade unsweetened coconut milk is so simple that I’m not even sure you can call this a recipe!
The ratio used here has a consistency slightly thicker than regular milk. Consistency-wise, it’s similar to what you’ll find for sale by the carton alongside other non-dairy milk alternatives like almond and soy.
Keep in mind that the canned version of coconut milk is much thicker, and it’s what I typically use in curries and ice cream.
Step 1: Puree coconut flakes and hot water in a blender
You first need to bring water to a simmer in a saucepan or kettle, then pour it into a blender along with the shredded coconut. Puree the mixture for about one minute.
Step 2: Strain through cheesecloth or a nut milk bag
After pureeing, strain the mixture through a cheesecloth or nut milk bag to filter out any coconut piece.
Nut milk bags are an inexpensive, worthy investment if this is something you plan on making regularly. The bag has a much finer mesh than cheesecloth, so there’s no chance of any little bits escaping and adding unwanted texture.
Give the ingredients a good squeeze to extract every last bit of liquid. You don’t want any milk going to waste! I like using kitchen tongs to assist with this step, especially since the coconut milk might still be hot.
How to Store Coconut Milk
You can store coconut milk in the refrigerator for up to 4 days in an airtight container. Natural separation will occur, so shake or stir it before using. I store my milk in a mason jar for easy shaking.
How to Freeze Coconut Milk
To freeze, let the milk come to room temperature, then store in an airtight container. It will keep in the freezer for up to 3 months.
When you’re ready to thaw, place it in the fridge or on the counter. Again, separation will likely occur so you’ll need to give it a good shake before enjoying.
More Coconut Milk Recipes
This recipe will work well in my toasted coconut amaranth porridge. It’s wonderful served alongside granola (try my tahini date pistachio granola or pumpkin granola with pecans and cranberries).
I also have quite a few shredded coconut recipes you might enjoy!
Homemade Coconut Milk
Instructions
- In a medium saucepan, heat the water until it begins to steam and simmer (you can also use a kettle for this step).
- Add the water to a blender along with the shredded coconut.
- Puree the mixture for 30-60 seconds, then strain into a bowl through a cheesecloth or nut milk bag, squeezing to extract all of the liquid.
- Use immediately, or store in an airtight container for up to 4 days in the refrigerator. Homemade coconut milk can also be frozen for up to 3 months.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Lan says
do you buy the shredded coconut, in a bag or do you shred the coconut yourself?
this is great, always looking for alternative milk options.
Savory Simple says
I buy shredded unsweetened coconut in a bag. Originally I was going to make it with fresh coconut but I purchased a bad one and didn’t feel like buying another one.
ghantaramu says
i love this recipe
njbrown says
Glad to know the break was for better health. I was starting to get concerned.
Best wishes!
thekalechronicles says
I’ve done this. It’s even more wonderful if you can get your hands on a real coconut and follow the same procedure with the coconut meat it’s even better. (If you warm the whole coconut for a few minutes in an oven, the meat will pull away from the shell and be easier to remove).
Savory Simple says
As I mentioned to Lan, I was planning to use fresh coconut and it was a disaster. I apparently purchased an old coconut and the inside didn’t taste so good. I decided to try it with the dried shredded variety, which didn’t disappoint. But I’ll definitely be trying it with fresh coconuts at some point.
thekalechronicles says
Yeah, old coconuts can be nasty or even moldy and sometimes it’s hard to get a good one. Keeping dried coconut is a good back-up.
The Beer Drinkers Kitchen says
Thank you for posting this! I use coconut milk for my green smoothies, but I buy it. I can’t wait to try this! Question, I usually use the vanilla flavored coconut milk … Would this still be good if I added a tad bit of Vanilla?
Savory Simple says
I think that would be delicious!
Polish Mom Photographer says
O wow! I wouldn’t think it’s so easy to make! thanks for sharing! I’ll definitely try this!
Becky says
I might have to give this a try. I have to think about it, coconut, hmmm. But, I do really, really love the jar that it is in :)
Elaina says
Oh my goodness Jen, I seriously was JUST thinking about making coconut milk the other day and hadn’t got around to searching for a recipe…and lo and behold you show up with one! Thanks luv! Hope the cleanse is going well ;) x
Savory Simple says
Thank you! Your new site is beautiful.
Granny says
Detox once a month sounds like a smart lifestyle option. Perhaps it could lead to a recurring segment on your Blog for detox-friendly recipes, so to speak. Have you since tried the coconut milk in coffee?
Savory Simple says
I can’t have coffee this week :)
mbnilsson says
Beautiful photo. I love the simplicity of it.
Sara says
I saw a video of Mark Bittman making this and was amazed it could be done with shredded coconut. I would like to try this (and almond milk) soon. Is that a weck jar? They make everything gorgeous I think! (i like how you are detoxing the week before thanksgiving, ha).
Savory Simple says
It is! It works so well in photos.
spree says
Will be trying this over the weekend. Wanting an alternative to cream for ice-“cream” was going to be using coconut milk. You’ve brought me a step closer. So glad to hear about how well you’re feeling after your cleanse!
spree says
I should say “nearly a week into your cleanse”. Sounds like you’re not quite finished.
Mufidah Kassalias says
It sounds delicious and easy — thanks for sharing. Great photograph too.
baconbiscuit212 says
This looks terrific. I love coconut milk, and never thought it was so easy to make. There is a juice place around the corner from me that charges $14 for a little bottle. $14! Now I am just going to make my own! Thanks again for the great lesson. And congratulations on the detox!
Foodie Joanie says
So simple and delicious!
Asmita says
We use coconut milk a lot in some of our Indian curries. When I moved to the US 8 years ago, I was new to cooking but was determined to impress my husband. I actually bought a coconut (dry one ) and grated it at home. I have a gadget bought from India for it.
I made this from scratch so I could use it in the chicken curry I made for him, he loved it so it was worth the effort!