Coconut milk

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!

Looking for more coconut-infused recipes? Don't miss out on my Vegan Whipped Cream—it's your gateway to a coconut-inspired culinary adventure. Dive into the luscious coconut experience today!

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!

Looking for more plant milk recipes?

• Almond Milk
• Cashew Milk
• Soy Milk
• Rice Milk
• Oat Milk

Did you make this coconut milk recipe?

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📖 Recipe

Coconut Milk

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.

5 from 2 votes

PRINT PIN RATE

Course: Drinks, How to

Cuisine: American

Diet: Vegan

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 cups (1 l)

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 2 cups shredded coconut, unsweetened and dried
• ▢ 4 cups boiling water

Cook ModePrevent your screen from going dark

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: 0.5cup | Calories: 84kcal | Carbohydrates: 3.6g | Protein: 0.8g | Fat: 7.9g | Saturated Fat: 7g | Sodium: 5mg | Fiber: 2.1g | Sugar: 1.5g

Tried this recipe?Let us know how it was!

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.