Making coconut milk at home is easy and only needs two ingredients, simple kitchen tools, and about 20 minutes of your time. The end result is creamy, rich plant-based milk with no gums, artificial flavors or sweeteners.
Ingredients for coconut milk
It can be difficult to find coconut milk that’s free of additives, stabilizers, and gums (I’m looking at you carrageenan!). All you need to make this homemade version is:
- 1 cup dried unsweetened coconut
- 3 cups boiling filtered water
- Pinch of sea salt
- High speed blender
- Cheesecloth, tea towel, or nut milk bag
How to soak coconut flakes
Place the shredded coconut in a bowl of water. Stir and encourage the flakes to be submerged. They will naturally absorb some of the hot water during soaking, which will break down the flakes to a creamy goodness.
Blending coconut flakes
The #1 appliance in my kitchen is my blender. I use it to make a daily green smoothie, homemade hummus, pancakes and yep, even coconut milk. A high speed blender will break apart the coconut the best, and gets you the most nutrients possible. I recommend checking out our blender guide if your blender isn’t up to the challenge.
Having a two-layered strainer will get you the creamiest results. To do this, I use a mesh strainer and a nut milk bag for this. Just place a strainer over a bowl and line with cheesecloth or a nut milk bag.
Gather the cloth at the top, twist and gently squeeze as much coconut milk from the solids as possible. The remaining coconut pulp should be fairly dry. (The pulp can be added to baked goods and smoothies for extra fiber.)
How to store coconut milk
Transfer to an airtight jar or bottle and refrigerate until ready to use. The milk will keep 3-4 days, maybe a little longer. Shake before using. The milk will separate into layers. The top most layer is the coconut cream. It can be spooned off for recipes calling for full-fat coconut milk.
Rawkstar Tip!Less water can be used for a thicker, creamier coconut milk.