How to Make Coconut Milk (Best Method + No-Strain Option)
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
Homemade coconut milk is a fantastic recipe for dairy-free milk that tastes great and saves a lot of money over store-bought options.
You can make it with or without straining, and the no-strain version is naturally creamy and foamy right after blending. It’s made with just dried coconut and water, and both options are simple, affordable, and easy to customize. Using hot water is the best method for a smooth, traditional coconut milk, but you can also skip straining for a faster option.
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 additives. No sweeteners (unless you want them) and no emulsifiers or preservatives.
What You'll Need
How to Make Coconut Milk (Best Method + 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, but you can either stir and just make it work or make smaller batches as needed.
No-Strain Coconut Milk
- fastest method
- slightly more texture
- still smooth and rich, especially when fresh
- no extra tools needed
Strained Coconut Milk
- smoother, more like store-bought
- better for coffee or certain recipes
- requires nut milk bag or cheesecloth
- takes a little more time
Best Way to Strain Coconut Milk (Without the Mess)
Straining coconut milk gives a smoother texture, but it’s also helpful to think about cleanup and how you handle the leftover pulp. 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.
Cheesecloth (Easiest Cleanup)
Cheesecloth is the easiest cleanup option. You simply use it and toss it in the garbage after use, so no scraping or rinsing needed. If you buy it in bulk, it's quite inexpensive to use.
Simply cut the cheesecloth into 8-12 inch squares and use a double layer if desired for better straining. While it's a single-use item, it is cotton, so it's a natural material that can even be composted.
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.
What Happens When You Refrigerate Homemade Coconut Milk
With any homemade coconut milk, it will separate some after chilling due to it not having additives like store-bought milk. Simply shake or stir before serving.
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 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. 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 have made coconut milk twice, n I have a solid round disk on the top of my milk after I put it in fridge, why
Hi there! I think I mentioned that in the post that if you don’t run the milk through a cheesecloth, etc., that will happen. I assume you didn’t do that, correct? We just deal with it and stir it back in but those are solids that turn hard when they are cold.
Love homemade coconut milk. I changed a little to make it more creamy. I soaked coconut flakes in 4 cups of heated warm water for an hour or so. Then the same method you use afterwards. No sweetener needed. Creamy coconut milk is sweet enough for me. When I’m in hurry, I do your way. Love tons of your recipes??Thanks!
Oooh that’s a great tip! So it turns out better than this? Tell me more!!! No straining?
So happy to find this. Newbie to keto, didn’t want to buy coconut milk. This is so simple and quick.
So glad to hear it! I hope to have some fun videos soon and this is maybe going to be our first one – stay tuned!!
Wow Wow
Thank you!
I’m sorry but this method is not a very healthy one! I use a regular high speed blender fresh coconut meat highly filtered water.
Xylitol there is just so many things wrong with using that especially if you have pets! but even then there are health risks with it for humans.. Honey is a better substitute or if you are on a diet for autoimmune diseases no sweeteners of any kind! sounds horrible but if you stay off all sweeteners for a few months you’re taste buds can be somewhat tricked by adding a small amount of Apple cider that has the mother in it such as Bragg’s apple cider there are other brands as well ..
method is to use fresh coconut meat from fairly young coconuts preferably with green husks which are great as they have sweet tasting water in them scoop out the meat wash thoroughly to get all the shell off and fill standard size blender 2/3 with the meat add 1 to 1 1/2 cup’s Filtered water blend at high speed till pasty put in a high hat colander that is restaurant grade for making clear beef stocks and use a spatula to strain through get the moisture out plus the milk and fat repeat 3 times with the same meat. do not throw meat away this can be added to smoothies dried and made into flour for baking etc .
Hello there! First of all, thanks for reading. Secondly, it isn’t an unhealthy recipe at all. We actually almost never add any sweetener and it was noted that it was optional.
Yes, there are some who have concerns about xylitol and others who think it’s really fine to use. I actually am going to be changing over the sweeteners that I recommend so that might interest you.
I have heard that avoiding sweeteners will change your tastebuds. It depends on what your goals are.
I think your method sounds great but is fairly tough for busy moms and others. I am glad you are able to pull it off, though! I try to use only dried organic coconut meat so I can make this easily many times in a week. Hope that clarifies and hope to see you around again!