This luscious coconut milk recipe is an easy way to enjoy the tropical alternative milk. It’s delicious in everything from smoothies to curries!
I’ve been making my own coconut milk for years, so I have some good tips to share!
Prior to making my own, I would buy Trader Joe’s Light Coconut Milk. I started noticing some digestive trouble after drinking it, so I promptly stopped.
Allergies can be weird in that way. One day, I’m able to enjoy a food and the next thing I know, I’m allergic to it!
Anyhow, this new turn of events all led me on a mission to create my own coconut milk.
This isn’t your typical watered down drink, but rather a thick, luxurious beverage that is delicious in any dessert, smoothie, or even on its own!
I’m happy to report that I’ve tolerated this homemade coconut milk without any trouble for years now. My daughter Jade recently started drinking it due to her dairy allergies, and she loves it as well.
Ingredients and variations
There are only two ingredients needed here: grated coconut and water.
While I typically add a pinch of sea salt to my homemade milks, I don’t find the coconut milk needs it.
Generally, I just make the basic recipe, but if I’m wanting something a little sweeter or with more flavor, I’ll add 1-2 teaspoons of vanilla with 1-2 soft dates for a creamy vanilla coconut milk treat!
Two methods for making smooth coconut milk
I’ve found there are two (separate) ways to ensure that your coconut milk blends well and is smooth and delicious.
- Use warm water. Because of coconut’s high fat content, using warm water for blending helps to break it down, resulting in a smooth milk. Using cold or even tepid water can cause clumping of the final milk.
- Allow the coconut to soak. This method works to soften the coconut, also allowing for a more even blend. I add the water and coconut to a blender, give it a 5-second blend, then allow it to sit and soak for 10 minutes.
You could combine the methods, if you like.
Recipe tips
My most used ratio of coconut to water is two to four, meaning two cups coconut to four cups water. However, three cups of coconut to four cups of water yields a richer milk more akin to whole fat canned coconut milk.
I like this nut milk bag for making dairy-free milks.
How To Make Homemade Coconut Milk
UTENSILS USED
- High speed blender
Ingredients
- 4 cups water
- 2 cups unsweetened coconut shreds
Instructions
- Add the water and coconut to a high speed blender.
- Blend the ingredients together in a high speed blender for 5 seconds, then let the mixture sit for 10 minutes. Alternatively, you can use very warm water for blending and skip the wait time.
- Then, blend the ingredients together on high for 30-40 seconds.
- Strain the milk using a nut milk bag.
- Pour the milk into a container with a fitted lid.
- Refrigerate and use as you would any other milk. My milk generally keeps for 4-6 days.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Thanks for the step by step! I’ve made regular nut milks before but had never tried making coconut milk. Looks wonderful, think I’ll try it this weekend! Do you do anything with the leftover pulp? Or just throw it away?
I’ve just been tossing it, but it might be nice in muffins or anywhere you’d use coconut shreds (except making coconut butter since the fat has been removed). 🙂
It’s definitely worth keeping to put into baking of cakes/muffins etc. I do the same when I make Almond milk, I keep the left overs and add them to muffins as there is still alot of goodness in them (And it seems a waste to throw it away!)
This looks great! I’m wondering how long does the milk last in the fridge?
Hi Kam,
It lasts about 3-6 days, depending on the fridge temperature (when my fridge is colder, it lasts longer). 🙂
I just made this same recipe this past weekend. I made the mistake of putting it in a tall bottle with a tapered top. I didn’t realize that a thick layer of coconut oil would coagulate at the top. The top of the bottle was so narrow that the only thing that would fit into it was a fondue fork. I had to poke through the layer of oil to get the milk out. Or let is sit out long enough for it to soften. Live and learn. I used the leftover coconut pulp to make some dessert bars. I definitely will be making this again.
Yay! Great recipe, Lauren! I am going to try. Have a great weekend.
xo,
–Amber
Making coconut milk at home is something I always wanted to do. You’ve inspired me Lauren, I’m gonna give this a try during the weekend!
Thanks Mike, I hope you like it if you try it! 🙂
I can’t believe how easy this is to make, love it! Will be making this for my boys soon. Thanks!
Wow this is awesome, i never knew making coconut milk was such a simple process, thanks Lauren!
Just curious how you came up with the calorie count? I’ve always been confused trying to figure out how much is in homemade almond and coconut milk, since you strain the pulp out!
It would be pretty difficult to figure out, don’t you think? These numbers are based on keeping everything in the mix, so you can guess-timate that it would be somewhat lower with the pulp removed.
I like to make my own coconut milk for several reasons:
-you can make the milk more or less thick and rich by adjusting the amount of water
-you can use organic coconut
– the leftover pulp, once dried (i put mine in a dehydrator or in the oven a low temp) and grinded in a coffee mill of blender, is actually coconut flour! So you get coconut milk and flour and it’s much less expensive than buying both.
That’s awesome about the coconut flour, I’ll definitely have to try that!
I just made my first batch of coconut milk with this recipe (actually first time that I made my own) I’m hooked this is absolutely delicious!
That’s great, Lawrence! I’m so happy you enjoyed the milk! 🙂
I used your recipe this morning and made the most delicious coconut milk…far superior to coconut milk in a carton! I am looking forward to a wonderful shake for lunch.
Thank you for sharing, Lauren.
Yay, I’m so happy you liked it June, it’s my favorite. 🙂
Great directions and post. Thanks so much for sharing with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen
This is officially my go-to milk! I just made it a few minutes ago and was blown away by how easy and delicious it is.
I like dairy-free milks, but not so much the additives and preservatives you get from the store-bought variety. Lately I’ve been messing around with homemade cashew milk, but remembering to soak the nuts is like a chore to me, and let’s face it – nuts are expensive, especially on a college budget. Thanks so much for this recipe!
Only thing is, I have to figure out what to do with all this leftover pulp… hmm
So happy you like it Katie!
Hi Lauren, I just wondered when you say coconut shreds, do you mean like descisted coconut? As in the unsweetened grated tiny stuff? Or do you mean the bigger flakes kind of? Sorry, I’m UK based, so not sure if there’s a difference cause that sometimes happens.
Thanks!
You can actually use either!
Hi Lauren. Thanks for this recipe. I am looking forward to making it. Does the milk taste really sweet? Could it be used in savoury dishes calling for milk like macaroni and cheese or in cream soups?
Hi Jan, it does have a flavor that I don’t personally like in savory dishes (other than Indian dishes like curry). If I make anything like that, I’ll usually splurge on goat milk. 🙂
Thanks for letting me know, Lauren. That helps.
Great recipe!