Homemade Coconut Milk Recipe

Learn how to make homemade coconut milk in 5 minutes using fresh or shredded coconut. Creamy, dairy-free, vegan, and healthier than store-bought.

Course Seasoning

Cuisine Dairy free

Keyword homemade coconut milk

Prep Time 2

Cook Time 3

Servings Cups

Calories 32kcal

Pierce the soft coconut eye with a skewer and drain out the water. Then use a hammer to smash the coconut open.
Remove the coconut meat from the shell using a flat, dull knife. (see the blog post above for other ways to remove the coconut meat.)
Wash the coconut meat and add it to a blender with enough water to about cover the coconut, then blend until smooth. Depending on the size of your blander, you may have to do two batches.
Stain using a cheesecloth.

Water: Add enough water to just about cover the coconut in the blender; this will give the coconut-to-water ratio of about 1 cup of coconut to 1 cup of water, resulting in a thick coconut milk. Add more water if you want a light coconut milk.