We’ve posted a new and improved coconut milk recipe. It’s creamier and tastes better.
We usually cook and prepare our own food as far as possible and we wanna share with you this homemade coconut milk recipe, it’s really quick and easy, you only need a blender and some kind of strainer and it’s ready in less than 10 minutes!
Here in Spain you can’t find coconut milk in every supermarket or grocery store, so this recipe is really helpful for us. It’s also healthier and cheaper than store bought.
This recipe is very easy, you’re gonna need only two ingredients: fresh coconut and water. If you don’t know how to open a coconut you can read this post, it’s so interesting. You can also use shredded coconut if you want.
If you want a thicker coconut milk you can add more coconut or less water and you can add some sweetener such as dates, sugar, maple or agave syrup, or whatever. Sometimes we add 4 dates and it’s really delicious.
You can heat the coconut milk and you can also drink it raw. We usually use coconut milk for cooking because we prefer to drink almond milk or use it for our smoothies. Do you make your own coconut milk?
Homemade Coconut Milk
- Prep: 10 mins
- Total: 10 mins
- 4 1x
- Drink
- Vegan
Servings 4 1x
Homemade Coconut Milk. You’re gonna need only 2 ingredients (coconut and water), a blender and a strainer. Ready in less than 10 minutes!
Ingredients
- 4 cups coconut water or water (1 liter)
- 1 cup coconut (200 grams)
Instructions
- Blend chopped fresh coconut or shredded coconut and water until well blended and almost smooth.
- Strain the coconut milk using a cheesecloth or a strainer.
- Store the coconut milk in a sealed container in the fridge for three or four days.
Nutrition
- Serving Size: 1 cup (250 milliliters)
- Calories: 177
- Sugar: 3.1 g
- Sodium: 10 mg
- Fat: 16.7 g
- Saturated Fat: 14.8 g
- Carbohydrates: 7.6 g
- Fiber: 4.5 g
- Protein: 1.7 g
Hi,
Thank you for the recipe!
May I ask the question though?
How would you calculate the nutrition value of the pressed coconut leftover pulp if I’d like to use them for the dish afterwards? Naturally, milk does take a certain part, but is there any way to calculate this?
Thank you in advance!
Hi! Not sure how to calculate the nutrition value of the pressed coconut leftover pulp, sorry!
Hi, how did you define the calorie content, and macronutrients of this drink?
Hi Andy! I made this recipe 3 years ago, so I can’t remember, sorry!
Hello! Thank you for the recipe!
I like to freeze my nut milk to use it in smoothies. Do you know how long I can keep the homemade coconut milk in the freezer?
Thanks ! 🙂
Hi Pauline! You’re so welcome 🙂 I’ve never frozen it, so I can’t help you, sorry!
Hi the nutrition information says per serving, is the serving size 1 cup since above it says ‘serves 4’ and there is 4 cups of milk in the recipe? Thank you, trying to get accurate nutrition info!
Sorry I see the serving info! My other question though is the nutrition calculated for the finished milk sans the filtered shreds?
thank you!
Hi Bre! Yes, the nutrition info is for 1 cup of coconut milk after discarding the coconut pulp 🙂
I would like to try this recipe but I wonder…does the homemade version of coconut milk also forms the cream at the top or is it at least as creamy as the store-bought one? I want to make vegan caramel using this milk, but I am not sure it would work well if it was not enough creamy.
Hi Kateřina! Homemade coconut milk is not like store-bought coconut milk, I think it’s not going to work, sorry!
Hi, I live in Southeast Asia and coconut is everywhere.
If you strained the coconut pretty hard and well, provided it was real coconut meat, then it’ll surely have that thick cream on top of it. You’ll just wait and let it rest for an hour or more and that cream will rise, the watery part willsettle at the bottom. Unfortunately, if you only have 1 coconut, you’ll only be able to harvest/scoop little amount of cream out of it.
Hi Rej! Thank you so much for your comment 🙂 By the way, we loved South East Asia, it’s so beautiful!
Katerina,
I’ve made homemade coconut milk for a long time; actually if you use a blender and blend it like 4 times over the course of 3 hours, then extract it and put in the fridge overnight, you will see a layer of coconut cream on the top, as the fat rises to the top. You can carefully scoop this stuff off the top into another container. As well, if you want coconut cream, you must use much less water, like half water and half coconut, to make it thick and creamy.
Hi! Thank you so much for your help 🙂
The only think I would advice is to use natural fibre milk bag. I make a coconut creamer too. Soon on my site.
Hi Hana! Thanks a lot for your comment 😀
Hi girls, are those nutrition facts actual? I mean is only 117 calories?
Hi Martina! We don’t count calories any more, we just eat healty food and listen our bodies, but you can use this amazing web if you do: https://www.caloriecount.com/ 🙂
Do I store for 3 days and then use it or can I use the milk right away?
Hi Catherine! Use the milk right away 😉
Why not leave the meat in? What do you do with the leftover meat?
You don’t have to remove the meat, it’s optional. You can use the leftover meat to make cookies or coconut balls, they are so many recipes you can do!
Damn, thank you very much for posting this! It is gonna help me when I buy Coconut Milk online! Magnificent!
Hi!!! Coconut milk is sooo easy to prepare 😉 You can add more or less coconut or water to get a different consistency 🙂
Making homemade milk is so much better than buying any of that store bought stuff! We make a fantastic homemade almond milk that is to dye for! Take a look: https://www.veganosity.com/food/how-to-make-almond-milk-in-three-easy-steps/
Soooo true! Your almond milk looks amazing Alex! 😉