Coconut milk, made with just 2 ingredients: unsweetened shredded coconut and boiling water. It’s so creamy and more affordable than store-bought.
This is an improved version of our coconut milk recipe. It’s creamier and tastes even better, because is made with more coconut and also with boiling water.
Classic coconut milk is made with fresh coconuts. I used brown and young coconuts at the beginning, but I find shredded coconut is more convenient and the process is also cleaner and simpler. Feel free to use fresh coconuts if you want, though.
Making plant milks at home is great because you save money, use the ingredients you want (no additives or preservatives) and is better for the planet as well, as it can be a completely zero waste process.
Besides, coconut milk is more inexpensive than other plant milks, like almond or any other nut milk. You can also use the pulp to make coconut flour or just add it to your smoothies, soups, energy balls, oatmeal, or whatever you want.
It’s also a super creamy milk with a high fat content, so it’s perfect to make desserts when you don’t want to add oil or you just want to use a little amount. It’s also delicious just by itself and perfect to make any recipe that calls for coconut or any other type of milk.
Most recipes use 2 cups of boiling water for 1 cup of shredded coconut, but it depends on how thick you like your coconut milk. I find it’s the perfect ratio, but it’s up to you.
what ingredients do you need to make coconut milk?
- Unsweetened shredded coconut – Coconut milk can also be made with brown or young coconuts, but I find more convenient to use shredded coconut, and it’s also cheaper.
- Boiling water – I’ve tried to make coconut milk with water at room temperature, but it’s not the same (it’s a good alternative if you’re in a hurry, though). The boiling water softens and steeps the shredded coconut, resulting in an easier blending and better flavor.
tips for making coconut milk
- Depending on your taste or what are you using your milk for, you should add more or less water or shredded coconut.
- For a thicker, creamier milk: use 3 cups (750 ml) of water and the same amount of shredded coconut.
- For a thinner milk: use 1 cup (250 ml) of shredded coconut and the same amount of water.
- If you want your coconut milk sweet, feel free to add any sweetener you want, once the milk is ready. If you’re using dates, add the milk and the dates to a high-speed blender and blend until smooth. If you’re using other sweeteners, you don’t have to use a blender, just stir until well combined or shake the bottle or container until well mixed.
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did you make this coconut milk recipe?
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- 2 cups shredded coconut (190 g), unsweetened and dried
- 4 cups boiling water (1 liter)
- Add the shredded coconut and boiling water to a high-speed blender.
- Blend on high until the coconut is puréed and the mixture seems well combined, about 1 or 2 minutes.
- Allow to cool, and pour the mixture into a nut milk bag, a napkin, a cheesecloth or even a fine mesh strainer.
- Squeeze all the liquid out of the coconut. Squeeze until you’ve extracted as much of the milk as possible. Use the pulp to make coconut flour, or add it to your smoothies, oatmeal or energy balls.
- Keep the milk in an airtight container in the fridge for 4-7 days. Enjoy hot and cold. The coconut milk will separate after being refrigerated, just shake before use.
- Nutritional info is not accurate, as we discard part of the pulp.
- Serving Size: 1/8 of the recipe (1/2 cup or 125 ml approx)
- Calories: 84
- Sugar: 1.5 g
- Sodium: 5 mg
- Fat: 7.9 g
- Saturated Fat: 7 g
- Carbohydrates: 3.6 g
- Fiber: 2.1 g
- Protein: 0.8 g