Easiest Coconut Milk Recipe
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Do you love coconut milk but don't love the hefty price or some of the additives they put in there?
Good news. Here's how to homemade coconut milk and I've got a few ways to do it. They're super easy and save a ton of money over store-bought varieties!
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 it's possible to DIY it, especially when it comes to food items, you better believe I'm going to try it.
And making homemade coconut milk is one of the EASIEST things you will ever do.
All you need is dried coconut and water. That's it.
There are other options for how to make this, but basically this is the easiest homemade coconut milk ever.
You'll be happy and your wallet is going to be SUPER happy.
What You'll Need
- Dried Unsweetened Shredded Coconut
- Water (I really using quality filtered water)
- Sweetener (optional. If using, add a dash of salt (I recommend Real Salt) as well)
Directions
You can just add plain dried coconut and water to your high speed blender or food processor and blend.
If you really want to make this smoother, you can strain it through a nut milk bag or cheesecloth, but don't bother doing that.
When it gets thick in the pitcher, we just add some more filtered water and stir it up.
We're pretty used to “not perfect” coconut milk around here. Since it's so simple and cheap to make, that we deal with it.
However, you can make your homemade coconut milk a lot less grainy by following the directions in this post. Basically grinding the coconut first, then blending with some water, and then adding the rest of the water.
Still no need for a nut milk bag, but creamier and less grainy than doing it the super simple way.
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?
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 this 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, tea, or coffee substitute or as a base in this Caffeine-free Chai Latte.
- Over hot or cold cereal, or even atop this Baked Oatmeal.
Important Usage Tip
This coconut milk is so super tasty and creamy right when it comes out of the blender. Super delicious.
After stored in the fridge, it does get a thick layer on top. You can choose to remove that and have smoother coconut milk, but we don't bother. We just deal with it for convenience's sake.
Recipe Notes and Substitutions
- 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.”
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.
Easiest Coconut Milk Recipe
Ingredients
- 1 cup dried unsweetened shredded coconut (use less if needed to meet your dietary needs)
- water (enough to make 5 cups of coconut milk)
Instructions
- 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.
Notes
- Sweetener: Any healthy sweetener can be substituted for the xylitol.
- Salt: If using sweetener, add a dash of salt (I use Real Salt).
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 – Great for all your baking needs. Compare to Ener-G.
- Powdered Sugar Substitute – Works just like “the real thing”. Keto option!
- Easiest Almond Milk Ever – Just like this recipe. So easy it only takes minutes to make!
- Homemade Rice Milk – So simple and inexpensive to make!
- Homemade Nut or Seed Butter
- Homemade Coconut Butter – So simple and so frugal!
- Homemade Taco Seasoning – Tastes better than the packets.
- Keto Cinnamon Sugar – So yummy. See which of the blends we tested came out on top!
Have you ever made Homemade Coconut Milk?
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? 🙂
Hopefully soon!!
How long does it Store in refrigerator??
I can’t make shelf life claims but typically I find mine lasts about the same as store bought – 4 days.
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.
Are you able to get coconut cream from this milk like you can with bought coconut milk?
I haven’t been able to recreate it that way. I am working on a new Homemade Coconut Milk that might work….
Oooo! If you find a way to do that, I would be all over that recipe!
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.
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.
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!
Can you use unsweetened toasted coconut flakes to make coconut milk?
It would taste lovely – toasted coconut milk. Yum!
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!
You are so welcome – toasted coconut is wonderful!
Yes you should use raw unsweetened shredded coconut.
Thank you. Made this a few months ago and am going back to it. It’s yummy and easy.
You are so welcome! I hope to have another recipe soon!
Can you make coconut milk out of coconut flour?
My understanding is that when you make coconut milk, the remaining strained product is dehydrated to make flour.
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.
No. The pulp left after straining will make a flour. But use raw unsweetened shredded coconut
I just used my pulp as a base for a body lotion with essential oils…amazing! No waste!
What about using coconut water instead of filtered water to give it more coconut flavor?
Yes, you could for sure do that, but I don’t think it’s necessary.
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.
I hope you like it. We love it!
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.
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!
Why do you use dried coconut flakes? Have you tried fresh coconuts?
Just for convenience. It would work w/ fresh as well and I am sure would be delicious.
Fresh can be used it’s a little more work both are equal in end taste. Add a little salt bring out the flavor.