Photo of homemade coconut milk surrounded by shredded coconut
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5 from 6 votes

Homemade Coconut Milk

This homemade coconut milk is a creamy, non-dairy option that can be enjoyed on its own or in a variety of other recipes.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Condiments, Drinks, Kitchen Staples
Cuisine: American, Mediterranean, Thai, Vietnamese
Keyword: coconut milk
Servings: 3 (1/2 cup) servings
Calories: 139kcal
Author: Jennifer Farley


  • 1 3/4 cups water
  • 2 cups unsweetened shredded coconut


  • 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. 


This coconut milk recipe yields approximately 1 1/2 cups and can be scaled up or down as needed.  Separation will occur as the coconut milk settles; simply shake or stir before serving.


Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 137mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.9mg | Calcium: 21mg | Iron: 0.6mg