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Square photo of two glass bottles of coconut milk
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5 from 2 votes

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.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks, How to
Cuisine: American
Diet: Vegan
Servings: 4 cups (1 l)
Calories: 84kcal
Author: Iosune

Ingredients

  • 2 cups shredded coconut unsweetened and dried
  • 4 cups boiling water
US Customary - Metric

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