I absolutely love making this homemade coconut milk because it’s so refreshing to create something from scratch that feels genuinely pure and natural. Plus, it brings that tropical vibe right into my kitchen, making those dreary days a little more bearable with a splash of coconut goodness!

Jump to Recipe

I adore the smooth consistency and multipurpose nature of freshly made coconut milk. With 1 cup of shredded unsweetened coconut and 2 cups of really hot water, I make a vitamin-packed drink with a consistency that is between whole milk and heavy cream.

That makes it fantastic for using in smoothies, as well as for upping the ante in curries and dairy-free recipes.

Ingredients

Print Recipe (No Advertisments)

Shredded Unsweetened Coconut:
High-quality fat: our nut butters are rich in healthy fats.

This provides the fiber your body needs to digest well.

Everyday natural goodness from wholesome ingredients.

Hot Water:
Necessary for obtaining the essence; assists in softening and blending coconut.

Holds heat for flavor amplification.

Ingredient Quantities

1 cup shredded unsweetened coconut

2 cups hot water

Instructions

Print Recipe (No Advertisments)

1. Put 1 cup of unsweetened, shredded coconut into a blender or high-powered food processor.

2. Over the coconut in the blender, pour 2 cups of water that is hot.

3. Let the mixture sit for about 5 minutes to soften the coconut.

4. Fasten the lid to the blender and blend the concoction at top speed for 2-3 minutes until it achieves a creamy consistency.

5. Place a large bowl underneath the mesh strainer. Line the mesh strainer with a fine cheesecloth. Let the bowl catch what drips from the strainer.

6. Pass the combined coconut blend through a strainer lined with cheesecloth.

7.
5. Gather the cheesecloth around the coconut pulp and squeeze out as much liquid as possible into the bowl.

8. Pour the strained coconut milk into an airtight container.

9. Keep the coconut milk in the refrigerator and consume it within 3 to 4 days.

10. Coconut pulp can be used in several recipes or dried for later use.

Equipment Needed

1. Blender or high-powered food processor
2. Measuring cup
3. Kettle or pot to heat water
4. Mesh strainer
5. Fine cheesecloth
6. Large bowl
7. Airtight container

FAQ

–

Can I use sweetened shredded coconut?For this recipe, it is preferable to use unsweetened shredded coconut because sweetened coconut can change the intended flavor.

–

Do I need to use hot water?Indeed, using hot water is more effective for extracting the oils and flavor from the shredded coconut.

–

Can I store homemade coconut milk?Certainly! It can be kept in an airtight container inside the refrigerator for a maximum of 3-4 days.

–

How can I make the coconut milk thicker?To make it denser, use less water. If you want to maintain the current level of thinness, there’s no way around it: use more water and achieve the result you were seeking in the first place—more texture. Or wait a few hours and let everything settle into a top layer of thickness. Then scoop out the top with a spatula. That’s how you get your semisolid surfactant without any more trouble. And in the end, isn’t that the goal?

–

What can I do with the leftover coconut pulp?It can be dried out to create coconut flour or used in culinary applications where texture is desired.

–

Is it necessary to strain the coconut milk?Recommending straining isn’t quite right, since that suggests you have to do it. It’s also okay if you don’t want to and prefer a little texture in your finished dish. So the wording here is more like: it’s recommended for a smoother texture, but you can skip it if you want.some texture.

Substitutions and Variations

Unsweetened coconut, finely shredded:
Flaked coconut
Raw coconut meat
Dried coconut
Water heated to a temperature greater than or equal to 130°F and less than 186°F.

Steam:
Water in the vapor state, having been heated to a temperature not less than 186°F.
Rephrase the given text without altering the structure or formatting of the source material, including elements like lists:

Warm water
Warm coconut water

Pro Tips

1. Toast the Coconut (Optional): To enhance the flavor of your coconut milk, you can lightly toast the shredded coconut in the oven before blending. Spread the coconut evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, watching closely to prevent burning.

2. Use Fresh Coconut (Optional): For a richer taste, consider using freshly grated coconut instead of packaged shredded coconut. It requires a bit more effort, but the flavor can be significantly better.

3. Multiple Straining: To achieve an ultra-smooth consistency, consider straining the coconut milk twice. After the initial strain, pass the liquid through a fresh layer of cheesecloth in the strainer to catch any remaining bits.

4. Blender Power: If you have a high-speed blender, use it for this recipe, as it will better break down the coconut and create a creamier milk. If using a standard blender, blend for an additional minute to ensure smoothness.

5. Preserve the Pulp: Don’t discard the coconut pulp! Dry it in the oven at a low temperature and use it in baking, smoothies, or as a topping for yogurt and oatmeal. You can also freeze it for future use.

Please enter your email to print the recipe:

How To Make Coconut Milk Recipe

My favorite How To Make Coconut Milk Recipe

Print Recipe

Equipment Needed:

1. Blender or high-powered food processor
2. Measuring cup
3. Kettle or pot to heat water
4. Mesh strainer
5. Fine cheesecloth
6. Large bowl
7. Airtight container

Ingredients:

1 cup shredded unsweetened coconut

2 cups hot water

Instructions:

1. Put 1 cup of unsweetened, shredded coconut into a blender or high-powered food processor.

2. Over the coconut in the blender, pour 2 cups of water that is hot.

3. Let the mixture sit for about 5 minutes to soften the coconut.

4. Fasten the lid to the blender and blend the concoction at top speed for 2-3 minutes until it achieves a creamy consistency.

5. Place a large bowl underneath the mesh strainer. Line the mesh strainer with a fine cheesecloth. Let the bowl catch what drips from the strainer.

6. Pass the combined coconut blend through a strainer lined with cheesecloth.

7.
5. Gather the cheesecloth around the coconut pulp and squeeze out as much liquid as possible into the bowl.

8. Pour the strained coconut milk into an airtight container.

9. Keep the coconut milk in the refrigerator and consume it within 3 to 4 days.

10. Coconut pulp can be used in several recipes or dried for later use.