Learn how to make coconut milk, a delicious and creamy kind of plant milk. It requires only 2 ingredients and it’s ready in just 5 minutes.
Have you ever wondered how to make coconut milk? It’s actually a pretty easy recipe that requires simple ingredients. It’s so creamy, delicious, and nutritious I really love it!
This homemade version is healthier than the store-bought ones, as it’s made with all-natural ingredients and doesn’t contain any additives or preservatives. And it’s affordable, dairy-free, and gluten-free. A win-win!
Besides, what’s great about making your own plant milk at home is that you can use the leftover pulp to prepare other recipes. Keep reading to see options!
Coconut milk, a super creamy kind of vegetable milk with an amazing flavor. To make it you only need 2 ingredients that you probably already have in your pantry and just 5 minutes of your time; it’s simple, tasty, and wonderfully good!
How to make coconut milk – Step by step
- Add the shredded coconut and boiling water to a high-speed blender (photo 1).
- Blend on high until the coconut is puréed and the mixture seems well combined (photo 2), for about 1 to 2 minutes.
- Allow to cool and pour the mixture into a nut milk bag (photo 3).
- Squeeze all the liquid out of the coconut until you’ve extracted as much of the milk as possible (photo 4).
- Serve your coconut milk hot or cold.
Pro tips
- Using a nut milk bag is the most convenient, cleanest, and fastest way to make this recipe, but if you don’t have it, you could also use a napkin, a cheesecloth, or even a fine mesh strainer.
- I’d really suggest you use a high-speed blender for optimal results.
- Add more or less water or shredded coconut depending on your taste or on what will you be using your coconut milk for.
- For a creamy texture, use 3 cups of water (750 ml) and the same amount of shredded coconut.
- For a thinner texture, use 1 cup of shredded coconut (250 ml) and the same amount of water.
- In case you want your coconut milk sweet, feel free to add any sweetener you want once the milk is ready. If you use dates, add the milk and the dates to a high-speed blender and blend until smooth. If you use other sweeteners, just stir until well combined or shake the bottle or container until well mixed.
- I’ve tried to make coconut milk with water at room temperature, but it’s not the same, although it’s a good alternative if you’re in a hurry. The boiling water softens and steeps the shredded coconut, resulting in an easier blending and better flavor.
- Classic coconut milk is made with fresh coconuts, but I find shredded coconut to be more convenient and the process is also cleaner and simpler. Feel free to use fresh coconuts if you want to.
Is coconut milk healthy?
Yes, it is! As long as you can consume coconut and are not allergic/intolerant, you can safely enjoy this delicious plant milk.
What to do with the leftover pulp
You can prepare plenty of different recipes with the leftover pulp! Feel free to make coconut flour or add it to your vegan protein shake, vegan milkshake, vegan donuts, or banana ice cream.
Serving suggestions
You can use it just like any other kind of plant milk. Feel free to add it to your favorite dessert, smoothies, cake, drink, or dishes like soup, curries, sauces, and so on. Feel free to add it to your favorite treats!
You could also add some cocoa powder and any kind of sweetener to make chocolate coconut milk or spice it with cinnamon, cardamom, turmeric, or even ginger. Go ahead and get creative!
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Did you make this coconut milk recipe?
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Coconut Milk
- Prep: 5 mins
- Total: 5 mins
- 4 cups or 1 l (approx) 1x
- How to, Drinks
- American
- Vegan
Servings 4 cups or 1 l (approx) 1x
Learn how to make coconut milk, a delicious and creamy kind of plant milk. It requires only 2 ingredients and it’s ready in just 5 minutes.
Ingredients
- 2 cups shredded coconut (190 g), unsweetened and dried
- 4 cups boiling water (1 liter)
Instructions
- 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, for about 1 to 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.
- Serve hot or cold.
- Use the leftover pulp to make coconut flour or add it to your vegan protein shake, vegan milkshake, vegan donuts, or banana ice cream.
- Keep it in an airtight container in the fridge for 4-7 days and shake before use.
Notes
- Using a nut milk bag is the most convenient, cleanest, and fastest way to make this recipe, but if you don’t have it, you could also use a napkin, a cheesecloth, or even a fine mesh strainer.
- I’d really suggest you use a high-speed blender for optimal results.
- Add more or less water or shredded coconut depending on your taste or on what will you be using your coconut milk for.
- For thicker, creamier milk, use 3 cups of water (750 ml) and the same amount of shredded coconut.
- For a thinner texture, use 1 cup of shredded coconut (250 ml) 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 use dates, add the milk and the dates to a high-speed blender and blend until smooth. If you use other sweeteners, just stir until well combined or shake the bottle or container until well mixed.
- I’ve tried to make coconut milk with water at room temperature, but it’s not the same, although it’s a good alternative if you’re in a hurry. The boiling water softens and steeps the shredded coconut, resulting in an easier blending and better flavor.
- Classic coconut milk is made with fresh coconuts, but I find shredded coconut to be more convenient and the process is also cleaner and simpler. Feel free to use fresh coconuts if you want to.
- Nutritional info is not accurate, as I discarded part of the pulp.
Nutrition
- 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
Update Notes: This post was originally published in January of 2019, but was republished with new photos, step-by-step instructions, and tips in May of 2022.
If I blend the leftover pulp will it turn to coconut butter?
Hi Laura! With the pulp, you can prepare coconut flour: https://simpleveganblog.com/coconut-flour/ 🙂
A couple of questions: Does this make the type of coconut milk you get in cartons or the thicker one that comes in cans? Also, can I use a food processor? My blender died 🙁
Hi! The one you get in cartons 🙂 I think you could use a food processor!
i made this and it tasted delicious, but regarding the leftover pulp, could it be turned into coconut sugar since i’m not into baking that much and i hate to see the pulp go to waste.
Hi Tania! Feel free to make coconut flour and add it to some vegan chocolate chip cookies, or to your morning vegan oatmeal, or you can even make some delicious energy balls with it 🙂
A better way for me for making my coconut milk is to just dip into my coconut butter that I have previous made and have a supply of, mix in the blender with hot water, and my presoaked dates and whala, a nice sweet milk with no pulp.
Thanks for the idea Ken 🙂 Have a nice day!
for how long is the pulp good as protein powder??
Hi Rose, I think it could last 3-4 days. Have a nice day 🙂
very guud
★★★★★
Hi there! Thanks a lot 🙂
Love your simple recipes as I’m a reluctant cook!!
Where can I get the coconut is it shredded fresh or dried?
Hi Hilary! Thanks a lot 🙂 It’s dried shredded coconut. I think you can find it at your local grocery store.
Nothing tastes better than coconut milk, thank you for sharing your recipe.
My question is, can I let the coconut and boiling water cool down before adding it to my food processor or blender, my bowls are plastic and not sure it will take this kind of heat.
Hi Diane! You’re so welcome 🙂 I’ve never tried it myself, but I think it could work…
I am about to make this but I have a dumb question, by shredded coconut I presume you mean dried shredded coconut, right?
Hi Gerry! Yes, it’s the dried one 🙂
Thanks, this works like a charm, much better than canned coconut milk!
Hi Gerry! So glad you liked it 🙂
Himy first time reading your site. Im defenitly going to make these recipies.
Thank you
Hi Connie! Hope you like them 🙂