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

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.
5 from 1 vote

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

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