How to Make Coconut Milk (No-Strain Option)
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Homemade coconut milk is a fantastic recipe for dairy-free milk made with only two ingredients that tastes great and saves a lot of money over store-bought options.
I’m sharing two great methods for making this: a regular hot water version and a no-strain version. The no-strain option is what we make most of the time and it’s super creamy and foamy immediately after blending, while the hot water version is best for a smooth traditional 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 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 can make at home.
All you need is dried coconut and water. That’s it.
Why Make Homemade Coconut Milk
Homemade coconut milk is so much less expensive than store-bought, and it has no unwanted additives like emulsifiers or preservatives.
It’s also customizable. Add sweetener or flavoring as you like using whatever ingredients you’ll like.
How to Make Coconut Milk (Hot Water Method and No-Strain Option)
The best way to make homemade coconut milk is to use hot water to soften the dried coconut. This yields a smoother result that’s closer to store-bought.
- Add shredded coconut and hot (not boiling) water to blender
- Let sit 1-2 minutes (optional)
- Blend until smooth and fully combined (30–60 seconds)
- Use as-is (no need to strain), or strain using a nut milk bag or cheesecloth for smoother texture
- Adjust thickness with more water if needed.
Strained vs. No-Strain Coconut Milk
Most recipes for homemade coconut milk require straining. No-strain coconut milk is another option and is by far the easiest method. It’s also what we use most often in our home.
It’s super fast and amazingly creamy right after blending, which makes it perfect for busy mornings when you don’t have time for straining or heating water.
Simply use room temperature filtered water, blend with coconut shreds, and use. After cooling, it does get grainy. So you stir, shake and accept it as we do, or reblend.
No-Strain Coconut Milk
- fastest method
- slightly more texture
- very smooth and rich, especially when fresh
- no nut milk bag needed
- great for drinking right away and for recipes
Strained Coconut Milk
- smoother, more like store-bought
- better for consistent texture after the first day
- requires straining equipment
- takes more time
Any homemade coconut milk will separate some after chilling due to it not having additives like store-bought milk, but it’s more dramatic with the no-strain version. For either option, simply shake or stir before serving.
Ways to Strain Coconut Milk
Straining coconut milk gives a smoother texture, but it’s important to consider cleanup and how to handle the leftover pulp because the fat and fiber can build up in pipes over time and lead to clogs.
Nut Milk Bag
A nut milk bag is a good reusable option for straining coconut milk. After straining, you remove the pulp and then rinse the bag.
Fine-Mesh Strainer
A fine-mesh strainer is another option but it’s possibly the most difficult to use. Like the nut milk bag, clean off as much of the pulp as possible and then rinse.
Cheesecloth (Easiest Cleanup)
Cheesecloth is the easiest cleanup option. You simply use it and toss it in the garbage after use; no scraping or rinsing needed. If you buy it in bulk, it’s pretty inexpensive per use.
Simply cut the cheesecloth into 8-12 inch squares, using a double layer if desired for better straining. Though it’s a single-use item, it is cotton, so it degrades naturally and can even be composted.
How to Use Leftover Coconut Milk Pulp
Leftover coconut pulp can be added to smoothies, hot cereals like oatmeal or this Cream of Rice, baked goods, or dehydrated for later use.
Some people dry it and use it similarly to coconut flour, though the texture is more coarse and not exactly the same as store-bought coconut flour.
We typically skip saving it for simplicity, but it’s a great way to reduce waste if you strain your coconut milk.
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 smoothies
- Plain: our son LOVES coconut milk with some stevia extract or this Liquid Vanilla Stevia
- Over hot or cold cereal, or even on Baked Oatmeal
- Frozen into coconut milk ice cubes to keep drinks from being diluted with water
- In hot drinks like coffee, tea, coffee substitute or as a base in this Caffeine-free Chai Latte or Protein Hot Chocolate (the creamy no-strain version is especially delicious in these)
Frequently Asked Questions
Do you have to strain coconut milk?
No — it depends on your preference. Straining gives a smoother texture, but skipping it is faster and works well, especially in hot beverages.
Can you make coconut milk from shredded coconut?
Yes — dried unsweetened shredded coconut works great.
How long does homemade coconut milk last?
Typically 3–4 days in the fridge.
Should you use hot water for making coconut milk?
Yes, using hot water is much better for making homemade coconut milk, but you can use cold water and still get good results.
Homemade Coconut Milk
Ingredients
- 1 cup dried unsweetened shredded coconut
- 3-4 cups hot water (not boiling. Adjust for thickness.)
Instructions
- Place the shredded coconut in a high-speed blender.
- Pour hot (not boiling) water over the coconut. Let sit for 1–2 minutes to soften (optional but recommended).
- Blend on high for 1–2 minutes until smooth.
- Strain through a nut milk bag or cheesecloth if desired.
- Use immediately or store in the refrigerator.
Notes
- Faster no-strain option: For a quicker method, blend coconut with room temperature water and skip straining. This version is slightly more textured but still works well for many uses.
- Straining tip: For easiest cleanup, use cheesecloth and discard after use, or remove pulp before rinsing to avoid buildup in your sink.
- Storage: Coconut milk will naturally separate in the fridge. Shake or stir before using.
- Optional sweetener: If desired, you can add a small amount of sweetener such as stevia, maple syrup, or honey to taste after blending. Start low and adjust to taste.
- Salt: If using sweetener, add a dash of salt.
- Yield amount: This will vary slightly depending on how much water you use and whether or not you strain the milk.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
More Whole Food Pantry Staples
- Powdered Egg Replacer – Great for all your baking needs. Comparable to store-bought egg replacers.
- Powdered Sugar Substitute – Works just like the real thing.
- Easiest Almond Milk Ever – Similar to this recipe, and ready in minutes.
- Homemade Rice Milk – So simple and budget-friendly.
- Homemade Coconut Butter – So simple and so frugal!
- Homemade Taco Seasoning – Tastes better than store-bought packets.
- Keto Cinnamon Sugar – A delicious low-carb option. See which blend we liked best.
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.