How to Make Coconut Milk

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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 Time10

Total Time10

Course: Drinks

Cuisine: American

Servings: servings

Calories: 190kcal

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.

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