Print
Square photo of two glass bottles of coconut milk

Coconut Milk

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 4 cups or 1 liter (approx) 1x
  • How to, Drinks
  • American
  • Vegan

Servings 4 cups or 1 liter (approx) 1x

Scale Tap or hover over number to scale servings

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

  1. Add the shredded coconut and boiling water to a high-speed blender.
  2. Blend on high until the coconut is puréed and the mixture seems well combined, for about 1 to 2 minutes.
  3. Allow to cool and pour the mixture into a nut milk bag, a napkin, a cheesecloth, or even a fine-mesh strainer.
  4. Squeeze all the liquid out of the coconut. Squeeze until you’ve extracted as much of the milk as possible.
  5. Use the leftover pulp to make coconut flour, vegan chocolate chip cookies, vegan oatmeal, or energy balls.
  6. Coconut milk is great for making mango smoothie, matcha latte, vegan pancakes, and vegan brownies.
  7. Keep it in an airtight container in the fridge for 4-7 days and shake before use.

Notes

  • 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 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