Learn how to make coconut milk at home! You only need a few simple ingredients to make this luscious, creamy and thick plant milk.

cup of milk being poured from a milk jug with coconut around it

This easy homemade coconut milk is ultra creamy and rich. It can be used in a variety of savory dishes, such as Peanut Tofu with Coconut Rice, Vegan Butter Chicken, Chickpea Curry, or Red Thai Curry.

Or simply use in cereal, oatmeal, smoothies or vegan hot chocolate. It’s also perfect for dipping these Ultimate Chocolate Cookies in!

How to make homemade coconut milk

Find the complete recipe with measurements below.

To a high powered blender, add the unsweetened shredded coconut, along with water and optional sweetener + vanilla.

shredded coconut, water and vanilla in a blender, not yet blended

Blend on high until creamy and white, about 1-2 minutes.

blender full of creamy mixture with bubbles on top

Strain through a nut milk bag, cheesecloth or clean thin tea towel.

coconut milk being squeezed through a nut milk bag

Pour into container of choice (I like these larger glass containers) and store in the refrigerator for 4-5 days, shaking each time before using. Enjoy!

two bottles of creamy milk with coconut shreds all around

More homemade plant milks

square image of a glass of milk being poured into a cup from jar
5 stars (1 ratings)

How to Make Coconut Milk

Learn how to make coconut milk at home! You only need a few simple ingredients to make this luscious, creamy and thick plant milk.
Prep: 10 mins
Total: 10 mins
Servings: 8 servings

Ingredients 
 

Optional

Instructions 

  • To a high powered blender, add the shredded coconut flakes, room temperature water and optional maple syrup and vanilla. Blend on high for 1-2 minutes until creamy and white.
  • Strain the coconut milk through a nut milk bag, cheesecloth or thin tea towel over a large bowl.
  • Pour into containers and store in the refrigerator for 4-5 days. Separation is natural, so shake before using. It can also be frozen, if needed.
  • Use anywhere you would dairy milk, such as cereal or oatmeal. It's also a good substitute for store bought canned coconut milk, like in Tikka Masala or Thai Green Curry.

Notes

  1. Make sure to use room temperature water instead of cold. It will be easier to blend.
  2. For storage, I like these larger glass milk jugs, or sometimes I use these little glass containers as well.

Nutrition

Serving: 1of 8 servings | Calories: 190kcal | Carbohydrates: 10g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Sodium: 10mg | Potassium: 156mg | Fiber: 4g | Sugar: 5g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Course: Drinks
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Hi Nora Would this recipe work with Lite /Reduced far. Shredded coconut flakes as well ? I found an organic one with 70 calories of fat vs 100 calories of fat   Thanks. Can’t wait to try as I love and use Coconut milk daily in my shakes ! 

  2. I so enjoy all of your amazing recipes! Yours are the ones I turn to first.

    Since you’ve been doing your ‘homemade milk’ drinks, I’m curious if you would catalogue your favs from 1 to whatever. So far in your testing, briefly which is your favorite and so on and why.

    1. Thank you so much! That means a lot to me. ❤️ It’s been fun making homemade milks. My personal favorite is cashew, it’s so creamy and smooth, and has a wonderful neutral flavor. After that it’s hard to decide lol. I loved this coconut milk, but also almond, so either of those would be next. Then probably hemp milk, it has a stronger flavor but it’s so easy to make and tastes great in coffee. My least fave is probably oat milk, but I do still enjoy it. ?

  3. This looks lovely! I’ve never had coconut milk before; how would you describe the taste? Any suggestions on what to do with the coconut leftovers from the nut bag?

    By the way, I think if you made a post comparing and contrasting all the nut milks in terms of taste, best applications, ease of making (ie. is there the extra step of straining or no?), etc., that would be super-helpful to those who are new to plant milks, like me. Just a suggestion!

    1. It’s so good! It’s super creamy and rich, with a pretty strong coconut flavor. I know you can make cookies and use the leftover coconut in all sorts of recipes, but I don’t have any specific recipes. If you do a quick google search, you will find a lot of options! Thanks for the suggestion!

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