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 :)
Lindsay @ Pinch of Yum says
I never would have even thought of making my own coconut milk!
Kristen Maier says
I love this idea! I’ve made almond milk before, but I always swear the coconut milk is the secret to good vegan cooking. I will have to try this.
Rande says
Coconut milk is my favorite!
Just A Smidgen says
So if coconut milk is more like regular milk, what do they put in the canned coconut milk that I use for rice dishes, etc? I think your recipe must be way healthier! I think a cleanse is always a good thing, I’ve just never been able to follow through. Way to go!!!
Kay aka Babygirl says
I am not a huge fan of coconut, but I can totally see myself making this for guest who come over. It looks so warm and cozy
Christine says
Ooh, COOL!! Coconut milk was one of those things I thought you couldn’t get “naturally” (as in, not buy at the grocer), y’know… unless you have a coconut tree in the backyard and a hammer and funnel in the garage.
I’m just blown away by the fact that you can MAKE coconut milk. Definitely gotta let this sink in a little. :D
lambyknits01 says
Love it – so simple and way cheaper than store bought :)
Mandy says
This looks ridiculously easy – why on earth do we spend so much money at the store for something that’s so easy to make?
samology says
I love that there’s only 2 ingredients here! Coconut milk is the essence of most southeast asian cuisine and I do work with it quite a bit too! Never knew it was that simple! Thanks for sharing!
Also, congratulations on you 7 day detox! Must have been quite a challenge seeing how you’re such an excellent chef! :)
Savory Simple says
Thanks! I actually think I had it better than a lot of the other cleansers because I knew how to prepare a lot of food within our constraints. I didn’t feel deprived this week at all and hunger certainly wasn’t an issue.
Robert @ myBites says
Very nice shot of the coconut milk, the weck jar works really great! I prefer this home-made version of coconut milk instead of the canned ones because it’s not as thick and also has the refreshing note from fresh coconuts which is missing in canned milk. And the recipe is simple.
Do you have tips for cleaning the cheesecloth? Washing them in the machine always leaves an odd washing powder smell in the cloth, no matter how often I rinse it with clear water. Of course one solution might be to have a cheesecloth for every ingredient, but because I’m experimenting with different foods, this is not so practical.
Savory Simple says
Actually, the reason I switched to the nut milk bag was so I would stop wasting cheescloth. I’ve always viewed it as a “use once” item since the strings tend to get stretched out by whatever ingredients are being strained. The bag can just be washed by hand and it’s very easy to use, so there’s no waste.
thekalechronicles says
We use mosquito netting to strain things — it’s stronger than cheesecloth and doesn’t fray or stretch. We rinse it and throw it in the washing machine.
Robert @ myBites says
Thanks for the tips, mosquito net and nut milk bag – I’ll try both of them.
Grubarazzi (@Grubarazzi) says
This is really cool. I love coconut milk and almond milk. I definitely have to try this.
Andi Houston says
I do this all the time with dried shredded coconut that I buy in bulk from the Indian grocery store. It’s the least expensive and doesn’t have any off flavors. Almond milk is also dead easy.
Thanh @ eat, little bird says
Wow, I’ve never thought to make my own coconut milk! Thanks for sharing this recipe. I haven’t seen shredded coconut where I am but I’ll keep an eye out for it!
Chilli Ninja says
Mmm.. this sounds lovely! I’m sure it’s fantastic. I admire your detox.
infinebalance says
Oh wow – I didn’t know I could make my own coconut milk. It looks so easy!