How to Make Coconut Milk (No-Strain Option)

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.

1. Add shredded coconut and hot (not boiling) water to blender
2. Let sit 1-2 minutes (optional)
3. Blend until smooth and fully combined (30–60 seconds)
4. Use as-is (no need to strain), or strain using a nut milk bag or cheesecloth for smoother texture
5. 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)

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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.

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?