Homemade Coconut Milk

coconut milk

Ahh coconut milk. What would I do without this sweet, lovely staple in my diet?

I used to buy cartons of this stuff from the store a few years back but the problem is they always contained additives like guar gum and carrageenan or artificial sweeteners. What happened to coconut milk being made with just coconut?!

When I finally started making my own, I couldn’t believe how simple and inexpensive it is! If you’ve got a blender (even a cheap one), you can make this yourself. It tastes a bazillion times better than a lot of the packaged, watered-down versions.

What’s so great about coconut?

It seems like new coconut products are popping up everywhere lately so you probably have heard about some of the benefits by now. These are just a few reasons why I love it!

  • High in medium chain fatty acids – basically these fatty acids are easy to digest which is great if you have any digestive issues. The fatty acids are sent straight to the liver to be converted into energy.
  • High in lauric acid which is anti-microbial, anti-fungal & anti-viral
  • Makes a wonderful, healthy alternative milk for those who are avoiding dairy
  • Lots of vitamins, minerals, and antioxidants

Coconut milk has completely revolutionized my smoothies (really!!) and I go through a LOT of it. I do about 2 batches at a time and that lasts me for the week. This homemade version will stay good in the fridge for about 7 days, although you get the best taste & flavor if used within the first few days.

If you want to save yourself some money and enjoy a healthy, additive-free coconut milk, try out this recipe!

Ingredients: (only two!)

  • 2 cups unsweetened shredded coconut
  • 3 cups filtered water
  • (optional) dash of vanilla extract

If you want a super creamy coconut milk, use 1 cup flakes per each cup of water.

You can add a sweetener like maple syrup, honey, or raw dates to your coconut milk if you want – I usually keep it plain since there is a subtle sweetness to the coconut.

1. Heat water on the stovetop so that it is hot but not boiling.

2. Remove from heat and stir in coconut flakes.

3. Let sit for about 15-20 minutes to allow the water to cool down and the coconut to infuse the water.

4. Pour into blender and blend on high for a minute or two. At this point the water will look thick and creamy.

5. Line a large bowl with a cheesecloth or nut milk bag.

6. Pour your coconutty water into the cheesecloth lined bowl and squeeze the liquid out. This is your delicious coconut milk! YUM

7. Add sweetener or vanilla if you like. There are tons of other ingredients you can add to make a delicious coconut milk drink. I will share a few of my fav recipes later on.

Save your leftover coconut fluff – you can actually make coconut flour with it! Future blog post on this as well!



  1. Great recipe. I make almond milk now and then, but have never tried coconut. Will try it soon. Visiting from Fight Back Friday…

    • Hi Kris,
      I love homemade almond milk too. Coconut milk is even easier to make because there’s no overnight soaking. It’s def my go-to milk alternative when I’m feeling lazy! :)

      • Overnight soaking… that seems to be a key factor to break down the phytic acid that many people are not aware of when making nut milks. I’m glad you mention this!

  2. I’m going to need to try this, it’s so much cheaper than buying canned. Do you ever make coconut milk kefir? If so that would be a great blog post, I would love to know how:)

    • Hi Hannah,
      That’s a great idea, I was thinking about doing a post on milk kefir and can definitely include coconut milk kefir in there as well. I love kefir! Thanks for your suggestion!

  3. Very neat!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com


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