Easiest Coconut Milk Recipe {Improved!}

Do you love coconut milk? Here is a great recipe for homemade coconut milk that's super easy and saves a ton of money over store-bought varieties!

Easiest Homemade Coconut Milk

I'm all about DIY versions of kitchen staples like almond milk, homemade rice milk, powdered sugar substitute and dairy-free condensed milk.

Basically, if I can make it myself, I pretty likely will do it :). Anyhow, it's been awhile since I first posted my Coconut Milk Recipe.

It is, for sure, the easiest way to make coconut milk that you can find, but it did leave a little something to be desired.

Well, thanks to one of my super duper ingenious readers, I have a fabulous update for you!

Read on for the details :-). You'll be glad that you did.

We love coconut milk around here.

For me, my original Coconut Milk Recipe was just fine.

I mean, what can be easier than blending some dried unsweetened coconut with some plain water?

No need really to strain through a nut milk bag or strainer.

And really, this super-busy mom really can't deal with buying a whole coconut, splitting it open, and then blending and straining the contents. Maybe once in awhile for a fun homeschool project, but not on a regular basis.

But if you read the comments on my original coconut milk recipe post, you will see that some readers weren't thrilled with the final product being a little grainy.

Easiest Homemade Coconut Milk - Homemade Dairy-free Milk

For me, if I blend the mixture on high in my Vitamix (you can also order one on Amazon) for 3 minutes (of course, any high speed blender will do), I really found that the graininess wasn't a big deal, but there was quite a bit of residue in the bottom of my jar in the fridge.

Since I'm so cheap frugal, I would just stir it up before serving and call it good.

And then I would just add more filtered water to the stuff at the bottom of the jar and use it in a recipe or make a smoothie out of it.

Sure, it's not as "amazingly thick and creamy" as the expensive stuff in the stores, but then, when you are saving something like 90% off the price, I can deal with a little graininess, you know?

Well, one of my readers shared something this past month that made the "Easiest Coconut Milk Recipe" just a tad less easy but a whole lot better.

So I am sharing that with you today.

The result?

A much creamier coconut milk for you and yours.

One reader even shared with me that she was having troubles with her coconut milk separating out a bit in her morning coffee, but since she started using this method, it wasn't doing that anymore and she was really thrilled.

Homemade Coconut Milk in carafe and glasses

How to Use Homemade Coconut Milk

- In recipes as a dairy-free alternative, if you are dairy allergic, vegan, or just plain out of milk
- In a smoothie
- Plain - my son LOVES coconut milk with some stevia extract or my Liquid Vanilla Stevia
- Make frozen coconut milk ice cubes and add them to your favorite drinks so they aren't diluted by regular ice cubes. This is great in coffee or tea.
- Over hot or cold cereal (we love it over my Baked Oatmeal / Oatmeal Cake)

So here is our "Easiest Improved Coconut Milk Recipe." Hope you like it.

If you really want to make this smoother, you can strain it through a nut milk bag or cheesecloth. I don't bother doing that.

When it gets thick I just add some more filtered water and stir it up.

We're pretty used to "not perfect" coconut milk now :).

Dietary Note - If you are on the Trim Healthy Mama eating plan, if you're using this in smoothies, etcetera, you'll need to use less than 1/2 cup of this homemade coconut milk to keep your drink an FP (and that's with not adding any other fat to the meal/snack).

Larger quantities can be used for S meals. The other alternative is to use only 1/2 cup coconut for 8 cups of water and you have a THM friendly milk to use in all of your recipes.

What You Will Need

Recipe Notes and Substitutions for Homemade Coconut Milk

  • Sweetener: Any healthy sweetener can be substituted for the xylitol.
  • Salt: If using sweetener, add a dash of salt (I use Real Salt).
  • THM: If you are on the Trim Healthy Mama plan, this recipe will fit in as an "S."
easy homemade coconut milk in glasses and glass jar

Easiest Coconut Milk Recipe {Improved}

This is the Easiest Homemade Coconut Milk Recipe around. No bags, no waste, and super frugal. For drinking, baking, and all your dairy-free needs.
4.75 from 16 votes
Print Pin Rate
Course: Beverage, Dressings, Seasonings, etc.
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan, whole30
Keyword: Homemade Coconut Milk
Servings: 5 cups



  • This is the new step: Grind the coconut in your blender or spice grinder until fairly finely ground. (I love this coffee grinder. I think you get a better grind in this than in the blender.)
  • Add 1 cup of water to the ground coconut in a high powered blender (like Vitamix) and blend on high for 1 minute.
  • Add water to make 5 cups of coconut milk. Blend on high for 3 minutes.
  • Enjoy and store in the refrigerator.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

More Super Fast Whole Food Pantry Staples:

- Powdered Egg Replacer (compare to Ener-G)
- Powdered Sugar Substitute
- Easiest Almond Milk Ever
- Homemade Rice Milk
- Homemade Nut or Seed Butter
- Homemade Coconut Butter
- Homemade Taco Seasoning
- Best Cinnamon Sugar

Have you ever made Homemade Coconut Milk?

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Recipe Rating



  1. 5 stars
    If I had to buy anything, for this recipe, I would definitely make sure it's organic, and not processed!

  2. 5 stars
    This an awesome way to make coconut milk. I'd like to add a note from other sites that have worked for me. What I do is heat the water before adding it to the blender. Not boiling, but hot. I find that it extracts more of the coconut essence during blending.

  3. 5 stars
    Awesome. So glad there is someone out there who thinks like me. Thank you dear Adrienne. I feel as if I've found a sister. Stay beautiful just like your recipes. ?

    1. Thanks so much for the lovely comment. I'm not sure about beautiful but I'm trying to do my best. :)!!!

  4. Im super excited to have just found your site. I like you made my coconut milk the "easy way" blend and drink. This new technique is brilliant! Thank you very much to you and your contributor.

  5. Grrr... no need to complicate a recipe with links to here, there and everywhere! I have learnt nothing and will avoid this site in the future!

    1. Hello Oscar. You don't need to follow the links - they are there for added information or purchasing options. Sorry you feel that way. I was trying to be helpful.

      I receive multiple questions from people asking for more information or "where to buy such and such" so I try to put in helpful links for my readers. Hope that helps and that you will change your mind about coming back. Take care.

      1. Hi,
        tried your recipe with coconut flour...that is all that I had in the house
        REALLY thick and creamy...only 1 cup makes tons.
        Half went into a pudding with eggs
        Other half is in fridge settling in bottle. Will use the dregs for bread!


  6. I came to this site to find out about using coconut flour as I can only find organic coconut flour and not shredded and am surprised - have made 2 batches of really creamy coconut milk recently - I use warm water blend for 30 seconds in a nutribullet and then sieve through a double layer muslin cloth. Use the remaining pulp for smoothies and baking. The ratio I use is one cup flour to two cups water. Usually forms a creamier layer overnight in fridge in a wide jar. Can add extra water to thin.

  7. I had same separation with "skim" milk & floating coconut fat using Vitamix. Next time will use warm water in lieu of cool water to see if makes difference. I'm going to use the milk but add scoop "fat" too until I finish this batch.

  8. 4 stars
    My blender is far from high powered but I gave this a try. I have coconuty water with big clumps of coconut fat. Oh well! We just use it for smoothies and this is cheaper than cans of milk, plus no guar gum or preservatives!

    1. Oh no - so sorry about that! I wonder if you kept blending if it would work? Way to have a good attitude and yes, works great for smoothies!

    2. Mine separated the first time as well. If you don't have a high powered blender then heat your water just to almost boiling before you start belending. And definitely don't add ice which will make it curdle like crazy! (I know because I tried).

  9. Okay, so you're thinking organic. Why not just be real?
    Buy yourself a couple of coconuts. [At any good market, cocos secos enteros - whole, dry (husked) coconuts. About a buck each.]
    Drill out two of the "eyes" and drain the juice - usually 1/2 to 3/4 C - into a measure.
    Drop the coconuts onto a hard floor - they'll crack. Split the at the crack and open 'em up. Score the meat with a knife and dig it out with a spoon. Now, follow your favorite blender recipe using real coconut, the water from the real coconut, and enough more water to get the consistency you're expecting. What you'll get for your effort is something that doesn't come off the shelf.
    Your TOM KA will never be the same. If you make Thai curries, they will sing. And if you are trying to "get" Indonesian or Cape Malay cuisine, you've got the grail.
    Or, try this.
    Dash each of finest ground allspice, clove, vietnamese cinnamon, anise or whatever else you want to try into 2 Tbsp of fresh lime juice. Using your garlic press, add 10-12 drops of ginger juice. Let it sit a while and strain it into a highball glass 3/4 full of chilled coco milk. Add 1/2 a shot of 43, a Spanish vanilla liquer, and a shot of great clear liquor (except gin). Pour through cracked ice into another glass, garnish with lime zest.
    Voila! A wholesome non-dairy concoction that will make you stop worrying about a lot of things best ignored.

  10. I just made this recipe. This is so cool! I just used a regular blender, and it turned out quite well.

    A few comments:

    1) I use extra-fine shredded raw coconut from Ultimate Superfoods (also called Earth Shift Products). It's so fine that there's no need to pre-grind it.

    2) For those who like to measure by weight, 1 cup of the shredded coconut that I use weighs about 84 grams.

    3) After blending, I added some green stevia, sea salt, and ground vanilla.

    4) To fully extract the milk from the coconut, it's best to warm the water first (but not warmer than 117 degrees if you're using raw coconut).

    5) This recipe is basically about 4 times as dilute as the coconut milk in a can. So, if you wanted to substitute this in a recipe, you would either need to use less water, or else reduce the liquid to about 1/4 the volume by boiling. Of course, that would destroy the enzymes if you're using raw coconut, but if the dish is cooked, it shouldn't matter that much anyway.

    6) When does your new recipe come out? 🙂

    1. My refrigerator is kept as cold as possible without freezing so my coconut milk last at least 2 weeks! I make a quart at a time. I've never had an issue with it staying fresh.

    1. Yes. After refrigeration a solid cream tops the milk. It can be shaken to blend or skim for other use. It's very rich and yummy.

  11. Do you strain it? I make coconut milk all of the time but this is a different way. It sounds more economical than the one I make. I use a 1:3 ratio of coconut to water.

    1. I don't strain this but I hope to have a new coconut milk recipe up soon that will be different. I just stir this before using. Hope you like it!

      1. Thank you for your quick reply. Was worried to waste a bag of unsweetened toasted coconut flakes. Just blended it and it sure had a nice aroma and taste. Thank you do much!

    1. My understanding is that when you make coconut milk, the remaining strained product is dehydrated to make flour.

      1. 4 stars
        True. If you follow your recipe but strain it after with a pantyhose, towel, nut bag, or cheesecloth and then place that remainder on a parchment covered sheet in the oven at 175 for 5 hours you also get coconut flour.

  12. I live in a country where you can get freshly grated coconut at the corner store, and it's pretty cheap. But i have never known anyone in my country who drinks coconut milk. We use it a lot for cooking, but not for drinking. This is new to me. I think i'll try it with my cereal since i have not found an acceptable alternative to cow's milk and soy milk, which I gave up.

    1. You will fall in love with coconut milk and even almond milk. I add a few grains of salt, it helps bring out the natural flavor and in a quart add 1/2 tsp of vanilla. It won't taste like vanilla but it and the salt makes it richer and not bland. If you want more vanilla is great tasting also.

    2. 5 stars
      If I may say here...please try to use "organic" everything! Much better healthwise! Although I'm not sure if the unsweetened coconut flakes, or flour, or whatever, are processed, till there's no nothing left, I feel better myself, when I buy everything organic!