How To Make Homemade Coconut Milk – This luscious coconut milk recipe is an easy way to enjoy the tropical alternative milk. It’s delicious in everything from smoothies to curries!
As a kid, I would go to great lengths to avoid certain foods, including onions, potatoes, and squash of any sort.
To be honest, there weren’t many vegetables I could stomach. Peas and raw carrots were the extent of it!
My mom was not the best cook (sorry mom!), but she did try to give us healthy meals. They typically consisted of a hamburger patty, some boiled red potatoes, and a vegetable of some sort.
Dinner was definitely NOT the meal I looked forward to!
Aside from vegetables, I also had a strong distaste for anything coconut.
These days, I adore the tropical sphere!
Up until recently, I’d been buying Trader Joe’s Light Coconut Milk, but I then began noticing that it seemed to be causing me some digestive and eczema trouble, 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 rice milk-ish drink, but rather a thick, luxurious beverage that would be 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!
It just goes to show you how finicky your body can be. Perhaps with TJ’s milk, I was reacting to the can?…or something in the canning process? I never know.
How To Make Homemade Coconut Milk
Equipment
Ingredients
- 4-5 cups water see Notes
- 8 ounces unsweetened coconut shreds about two cups
Instructions
- Add the water and coconut to a high speed blender.
- Blend the ingredients together in a high-speed blender 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.
Notes
Nutrition
Notes:
For a more economic (but not as luscious) milk, I use five cups of water, which still works well.
Add 1-2 teaspoons of vanilla with 1-2 soft dates for a creamy vanilla coconut milk treat!
I like this nut milk bag for making dairy-free milks.
Some of the items I use to make this recipe include:
Recipe steps:
Begin with the coconut and water…
Blending…
Straining…
Jan says
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?
Lauren says
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. 🙂
Jan says
Thanks for letting me know, Lauren. That helps.
Tan says
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!
Lauren says
You can actually use either!
Katie says
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
Lauren says
So happy you like it Katie!
Miz Helen says
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
June says
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.
Lauren says
Yay, I’m so happy you liked it June, it’s my favorite. 🙂
Lawrence Winkler says
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!
Lauren says
That’s great, Lawrence! I’m so happy you enjoyed the milk! 🙂
catherine says
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.
Lauren says
That’s awesome about the coconut flour, I’ll definitely have to try that!
anon. says
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!
Lauren says
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.
Chantelle says
Wow this is awesome, i never knew making coconut milk was such a simple process, thanks Lauren!
Mary @ Fit and Fed says
Homemade coconut milk is one I haven’t yet tried, thanks for the nudge in that direction!
Matt Robinson says
I can’t believe how easy this is to make, love it! Will be making this for my boys soon. Thanks!
Mike@TheIronYou says
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!
Lauren says
Thanks Mike, I hope you like it if you try it! 🙂
amber says
Yay! Great recipe, Lauren! I am going to try. Have a great weekend.
xo,
–Amber
Dana says
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.
melissa says
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?
Lauren says
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). 🙂
TVFB says
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!)
Kam says
This looks great! I’m wondering how long does the milk last in the fridge?
Lauren says
Hi Kam,
It lasts about 3-6 days, depending on the fridge temperature (when my fridge is colder, it lasts longer). 🙂