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?
If I had to buy anything, for this recipe, I would definitely make sure it’s organic, and not processed!
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.
Perfect – thanks!!
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. ?
Thanks so much for the lovely comment. I’m not sure about beautiful but I’m trying to do my best. :)!!!
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.
Thanks so much, Desiree! I’m so glad you like it. We do too and make it almost every day!
I didn’t see a step for straining this milk. Do you?
I don’t! It’s super easy!
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!
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.
Hi,
tried your recipe with coconut flour…that is all that I had in the house
SUPERB…
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!
WOW
Thank you for this substitute!!!
Just found your site. I love the links. Keep them coming, please.
Hi there – thanks! So glad to have you here!
You don’t have to visit this site but consider being respectful
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.
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.
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!
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!
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).
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.
Sounds lovely!!!
I love it! Sounds delicious!