Homemade Coconut Milk

Coconut milk is a creamy, dairy-free alternative made from the flesh of mature coconuts. Whether you follow a plant-based diet or simply enjoy its rich, tropical flavor, making coconut milk at home is simple, cost-effective, and results in a fresher product than many store-bought versions.

Why You’ll Love This Recipe

• Requires only two ingredients
• Free from additives and preservatives
• Fresh and flavorful with no artificial aftertaste
• Cost-effective compared to packaged versions
• Naturally vegan, gluten-free, and dairy-free
• Versatile in cooking, baking, and beverages
• Customizable thickness for various uses
• Easy to prepare in under 15 minutes
• Great base for curries, smoothies, and desserts
• Environmentally friendly with zero packaging waste

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsweetened shredded coconut or fresh coconut meat
• Hot filtered water

directions

1. Add shredded coconut or fresh coconut meat to a high-speed blender.
2. Pour hot (not boiling) filtered water over the coconut.
3. Blend on high for 2–3 minutes, until the mixture appears creamy and the coconut is finely ground.
4. Line a bowl with a nut milk bag or cheesecloth and pour the mixture through it.
5. Squeeze out as much liquid as possible. The liquid collected is your fresh coconut milk.
6. Store in a glass jar in the refrigerator for up to 4 days. Shake well before using.

Servings and timing

• Servings: Approximately 3–4 cups
• Prep Time: 10 minutes
• Blend Time: 2–3 minutes
• Total Time: 15 minutes

Variations

• Sweetened Coconut Milk: Add 1–2 dates or a splash of maple syrup before blending.
• Flavored Version: Blend with vanilla extract or a cinnamon stick for a subtle twist.
• Thicker Milk: Use less water for a creamier consistency, ideal for desserts or coffee.
• Lighter Milk: Add more water to create a thinner, lower-calorie version for smoothies.

storage/reheating

Store fresh coconut milk in an airtight glass jar in the refrigerator. It typically lasts 3–4 days. The fat may separate during storage, so shake well before each use. This milk is not ideal for reheating on high heat, as it may separate. Warm gently over low heat if necessary.

FAQs

How long does homemade coconut milk last?

Homemade coconut milk lasts about 3 to 4 days in the refrigerator. Always store it in an airtight container and shake well before each use.

Can I freeze coconut milk?

Yes, you can freeze coconut milk for up to 1 month. Use ice cube trays for easy portioning. Thaw in the refrigerator and stir before using.

What can I do with the leftover coconut pulp?

Use it in baking, smoothies, granola, or dry it out to make coconut flour.

Can I use fresh coconut instead of shredded?

Absolutely. Fresh coconut meat produces an even richer flavor, though it requires more prep time.

Is homemade coconut milk healthier than store-bought?

Yes, it contains no preservatives, stabilizers, or added sugars—just pure coconut and water.

Why did my coconut milk separate in the fridge?

This is normal. Coconut milk naturally separates; just shake or stir it before using.

Can I use warm or cold water?

Hot water (not boiling) helps extract more fat and flavor, resulting in a creamier milk.

Is it necessary to strain the milk?

Yes, to achieve a smooth texture and remove fibrous bits from the coconut.

Can I make coconut milk with coconut flakes?

Yes, use unsweetened coconut flakes. The results will be similar to shredded coconut.

Can I use coconut milk for coffee?

Yes, especially thicker coconut milk. Froth or steam it lightly for better results.

Conclusion

Homemade coconut milk is a rewarding and straightforward recipe that yields a pure, flavorful alternative to store-bought versions. With just two simple ingredients and a few minutes, you can enjoy fresh, additive-free coconut milk tailored to your taste. Use it in your favorite dishes, drinks, or simply sip it chilled—natural simplicity at its best.

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