Homemade Coconut Milk – The Recipe to Remember
Aristotle postulated that the essence of life is to serve others and do good.
The Dalai Lama told us the purpose of life is to be happy.
Douglas Adams said the answer to life, the universe, and everything is 42.
I’m going to have to call shenanignas on all of it, because I have discovered the meaning, purpose, and answer to life. Today.
It is homemade coconut milk.
Coconut milk: Love in a cup.
WAIT! Even if you’ve decided you hate coconut milk (for whatever ungodly reason), you’re going to want to remember this post. This recipe. Because drinking it, eating it, and cooking with it isn’t all you can do. In fact, tomorrow I have a super secret special surprise about what you CAN do with it that doesn’t involve tasting it in any way. (Want to know what that is? Make shampoo with coconut milk and castille soap! Here are the instructions. Enjoy!)
So just chillax (that’s right, I said it) and learn how to make homemade coconut milk in something like 5 minutes or less.
(Also, I’m sorry you don’t like to drink the purpose of life.)
How to Make Homemade Coconut Milk
First, I have to say thanks to Pinterest for eventually taking me to several recipe sites that told me how to make my own coconut milk. Which I have now done a total of four times (in less than a week … that’s how obsessed I am.)
Now, when I said it takes 5 minutes or less, I really meant it. It tastes better than the coconut milk I buy every week at the store, too.
You want to know how to do this, don’t you?
Here’s what you need: 1/2 c. coconut milk, 4 cups of really hot water, a blender/food processor, and something to store your coconut milk in. So, technically what you need is: Shredded, unsweetened, dried coconut. (Organic is best, so you’re not getting any sulfites in it.) The other stuff is cake.
1. Measure Out 1/2 C. Shredded Coconut
1/2 c. of shredded coconut, give or take some shreds.
This is easy so far, right?
You don’t have to be exact on the shredded coconut measurement for your homemade coconut milk. This is not an exact science, and it’s kind of the opposite of baking.
Next, you want to …
2. Place Your Shredded Coconut in Your Blender and Add 1 c. Water
You put the (hot) water in the coconut.
Again, the water should be very hot. Some of the recipes I read said to use boiling water, some said not to use boiling water. So use your discretion on whichever you choose. Me, I use water that was boiled and then cooled for a minute.
Blender or food processor, whatever. Just pour the water over the coconut and pop the lid on.
3. Take 10 Seconds to Pulse Your Mixture
This liquid has just been pulsed. See the waves?
You don’t want to run your blender or food processor on high. And you do NOT want to run it on high and then walk away. What you’ll be left with, after about a minute, is a pulpy, gloppy mess.
Instead, what you want to do is pulse the coconut and water for about 30 seconds (or 20-ish times).
Then, I let it sit for about another minute and pulse it 5 or 6 more times. I do this because I think I’m letting it steep and making stronger coconut milk, but I may just be kidding myself.
When you’re done pulsing, this is what you do:
3. Carefully Strain the “Milk” From the Shredded Coconut
A jar, a funnel, and a fine-mesh sieve. Is there anything more perfect?
As you strain, be sure to press down on the coconut shreds to push out all the good stuff.
Here’s where I differ from what all the other recipes said to do. They said to use cheesecloth. I laugh in the face of authority, so I use a fine mesh sieve.
And it gives you something I think the others don’t get: A nice, thick chunk of coconut oil that rises to the top when you chill it.
If you strain through a cheesecloth (which you’re more than welcome to do if you want), the fabric will catch the oils, so your coconut milk won’t have nearly as many in it. I’ll show you what the layer of solid coconut oil looks like in a minute, though, because you need to know the last step.
4. Repeat Steps 1-3 Three More Times, Reusing the Shredded Coconut
That’s really all there is to it. You don’t have to use 4 cups of water. You can stop at 3 if you only want 3 cups of coconut milk. Whatever floats your boat. I do feel like, after the fourth run through, the coconut is pretty sapped of all its goodness and you end up with a more watery product.
Here are a few more things to remember:
- Keep a lid on your coconut milk, and store it in the fridge. It’s good for up to 5 or so days, if kept tightly covered and refrigerated.
- If you want to reuse the leftover shreds (after you’ve “milked” them), you can do what Tropical Traditions suggests and make macaroons but, of course, I think you should blend it up a little more with some plain, full-fat yogurt and honey and put it on your face. Bonus – you can eat that, too. YUM.
- The coconut milk, all by itself, is super yummy and light, if you ask me. But you can dress it up a little, too, for an extra delicious drink. (Which I’ll tell you more about in a minute.)
The Coconut Oil at the Top
So, as I mentioned, if you don’t use a cheesecloth, you end up with a good bit of oil at the top of your milk (after you’ve refrigerated it for a while).
This is what it looks like:
It's kind of like an oily, mushy coconut-milk lid, this oil.
I bet there’s a hundred-billion things you could do with that – things that are very, very yummy. Me? I put it on my legs. And they are baby-bottom soft now (except I need to shave).
The texture doesn’t seem to be quite like that of store-bought coconut oil, so I’m not sure it’s as effective as pure coconut oil. But one of these days, I’m going to get brave and try it as deodorant, anyway.
How to Drink Your Coconut Milk
I drink mine straight most of the time. I also put it on my cereal.
There are probably a hundred different things you could add to it, though, to make it swoon-worthy.
Here are the two things I’ve done:
Blueberries ... and then honey and homemade vanilla extract.
Add blueberries and blend: Just add a small handful of blueberries to 1 or 2 cups of homemade coconut milk and blend well. Deeelicious. For an added sweet treat, sprinkle in a touch of stevia leaf.
Honey and vanilla extract: This is … this is heaven in your mouth. Like a thousand small, rich, creamy angel ballerinas are pirouetting on your tongue. In it, I used 1 c. homemade coconut milk, 1/4 tsp homemade vanilla extract, and 1 tsp honey. If you like nutmeg, this would be the perfect thing to sprinkle a little bit on, too.
Tomorrow is Going to Be Fun
Tomorrow, I’ll show you exactly WHY I got off my butt and made my own homemade coconut milk to begin with. You are going to love this.
Hint: Get your hair ready.
—
So, as a newly affirmed homemade coconut milk addict, I want to drink it all the time with lots of other stuff in it, with it, and around it.
What else do you guys think would be good in coconut milk, to make it fruitier or velvetier, or … what sounds delicious to you?
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137 Responses to “Homemade Coconut Milk – The Recipe to Remember”
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Crunchy Shopping!
Love this recipe!!! We found that the coconut oil we got from this had a lot of the coconut milky goodness in it, which we really like using in your toothpaste recipe (http://www.crunchybetty.com/homemade-toothpaste-want-to-ditch-the-fluoride)
I like using about three tablespoons to one cup of almond milk for my honey lattes :-)
The first 3 times I made this coconut milk it came out perfect! I used the oil/cream that rose to the top as a moisturizer that was heavenly. I made the milk again last night and to my great disappointment, no cream today. I just re-read the instructions and see that I forgot to use “HOT” water. It really does make a difference.
Hello Nirvana!!!! Love, love, love it. I use it in my tea instead of creamer…couldn’t be happier!
Also have used it for the “almost no poo” recipe…which is great not only for my hair, but my whole body!.
Thanks for the delicious recipe….Oh…I only used 3 cups of water…like a little stronger flavor, And a full cup is only 3 points on weight watchers!!
Hi, Thank you for your instructions! I’ve just been playing it be ear, fermenting fresh coconut I’ve run through Champion Juicer. I add either molasss or organic honey to culture it. It will frement even without a starter, it just takes longer, so I’ve started it with a little organic plain yogurt and use that batch for a couple of more.
Since I’m not exactly doing this for culinary reasons, I gladly consume the yogurt regardless of the taste. My gut simply needs fremented foods right now.
However, I might give it a few spins through my VitaMix and strain it, though I don’t really want to toss much on the compost pile. As an experienced chef, I love to experiment, and since I’m the only one who eats the results, how can I lose?
So far, the most challenging thing to master has been to remove the meat from the shell, but I learned to use a small chisle quite skillfully.
I’m just starting on the food culturing band-wagon, but it’s already been more than worth it’s weight in gold, since my digestive tract has become much more effective in absorbing nutrients, especially minerals. I’m even getting my money’s worth from the few supplements I take since these absorb so much more effectively.
Patrick Hickey, Sedona, Arizona
I made this recipe twice, and I get the oil at the top, but I don’t get the good cream that is supposed to rise to the top. It’s the hard oil and nothing else. What am I doing wrong? :(
You probably are not doing anything wrong it is more than likely the coconut you bought. Try a different kind or buy from a different store.
I’m so going to try this and use it to make the shampoo you write about in another blog! Can you use Kirk’s original Coco Castile soap instead of the liquid Castile or is that just too much coconut in terms of oil?
I make homemade coconut greek yogurt out of it
I would really love it if you’d share with us the recipe and directions for making homemade coconut milk greek yogurt! : )
I buy bulk chipped coconut (unsweetened, dried, large chips rather than thin shreds). Is this suitable for use in making homemade coconut milk?
I buy bulk chipped coconut (unsweetened, dried, large chips rather than thin shreds). Is this suitable for use in making homemade coconut milk?
i’m trying this today. sounds terrific. also wanted to say that i’ve been making my own deodorant with coconut oil, baking soda, cornstarch and essential oil for the last 3 years and will never use anything else again. it works amazingly!!!
what is the recipe on making deodorant thanks
Hi There! LOVE your site. I use it for several recipes but especially love the petro free vaporub. Anyway… Just wanted to check… on this recipe you say that you need 1/2 c coconut milk. I’m guessing you meant 1/2 c shredded coconut but wanted to be sure.
Keep up the wonderful work!!
When I lived in Tanzania for 2 months, we had coconut milk in a lot of the food. My family made it by cracking open a coconut, using a special carver to shred the coconut, then they would soak it in some water, and squeeze the pulp. They kept doing that about 4 times and then would pour it into the food. So yeah you can do it with fresh and it’s fabulous, just a lot more work!
I preffer simply the yolk of the egg. Same money, less work..
In my country, Puerto Rico, we open the coconut with a machete, and we use a spoon to get the white of the coconut out, then we eat it like that, or use it in many recipes. We also drink the coconut water, very cold, just make a hole on top of the coconut with something like a screwdriver, and insert a straw. Make sure the coconut was in the refrigerator, because the coconut water is soooi good when it is very cold.
For the life of me, I can’t find UNsweetened shredded coconut! I’m in AK, and I’ve checked Safeway and Fred Meyer’s (which are all we have, grocery wise). But I want to make this for the shampoo…right MEOW! Where can I order the unsweetened, and can I use the sweetened, just this once?
My favorite source for unsweetened shredded coconut (organic) is TropicalTraditions.com. I buy the 2.2 lb bags and stock up when they offer free shipping! Great quality, makes awesome milk.
Look for the unsweetened coconut in the bulk/nutrition center of Fred Meyer.
You can order raw freshly frozen coconut meat from Exotic Foods. It’s fantastic they have the water frozen raw also.
You can order raw freshly frozen coconut meat from Exotic Foods. It’s fantastic they have the water frozen raw also.
I am definitely interested in this deordorant..what are the ingredients ratios…I am sure many would love to learn of this…I am an avid gardener..need I say more..many thanks..
I think what you meant to say at the beginning (before the recipe) is rhredded coconut.:
This is what you said: Here’s what you need: 1/2 c. coconut milk, 4 cups of really hot water,…etc.
I think you meant to say: 1/2 c. shredded coconut (not coconut milk).
Thank you!!!!
I got my oil! And my flour! And 8 cups of coconut milk (used 1 c coconut, 2 c water), which cost me $0.15/cup, as opposed to $2/cup for the milk that we usually buy, which is organic, additive free and comes in bpa free cans. By the time I’m finished by 5 lb bag of coconut, this recipe will have saved me over $200!!
BUT…my milk seems really watery! It still tastes like coconut milk, but I think that it’s more like light coconut milk then full fat. I’m afraid that I won’t be able to make icecream with it :( (Just a bit addicted.) I followed the recipe exactly, repeating all of the steps four times. Maybe try stopping at 3 next time?
I always stop at 3 because I like the richer flavor. For special recipes I’ll use just 2, and use it (maybe for ice cream? I have to try that!) then I’ll do one more run and put that in my drinking pitcher.
Sharing this method for straining… I use all the instructions above (stop after 3rd batch and freeze the coconut pulp, to use in recipes and sprinkle on my dog’s food to help her arthritis, and works great).
BUT, instead of straining it through cheesecloth (never! can’t stand the thought of wasting any oil LOL) or the mess of a strainer or sieve, I use my French Press pot with a stainless strainer. Works beautifully for me!
Many thanks Cherie! I just made this first time and it turned out to be delicious, even though I used an immersion blender. I strained it through sieve as Betty did, but as I happen to have a French Press too, I’m gonna use that next time soon!
I’ve been making coconut-chia seed pudding with Thai Kitchen canned organic coconut milk for a long time now. It was part of our breakfast every morning. The recipe is: 1 can coconut milk, 1/4 cup chia seeds, 1/4 cup organic, unsweetened shredded coconut, 1/4 cup raw honey, 1 tsp vanilla extract, and a dash of sea salt. In a bowl, whisk together the milk, honey, vanilla and salt until well blended, then stir in the chia seeds and shredded coconut. Cover and let stand at room temperature for 10 minutes. Stir again, cover and refrigerate. Pudding will be set in about 4 hours. It comes out perfectly smooth and absolutely delicious every time.
Well, I finally decided to try making my own coconut milk with my Tropical Traditions shredded coconut. The milk was delicious, but the pudding came out all clumpy. The chia seeds collected in several large masses and would not separate and disperse throughout the pudding. I solved that by using my immersion blender on it after it was set. I think the problem may have been the method for making the coconut milk (it was from a blog) which called for using a Vitamix blender on high for 2 minutes, then straining through cheesecloth (I used butter muslin) and repeating once. (I borrowed my sister’s Vitamix.)
I was so disappointed with the homemade milk that I went back to buying the canned coconut milk at $2.18 a can!
But now I am so excited to try it again using your instructions! The taste and nutrition of homemade coconut milk can’t be beat, and the $$$ savings is amazing! So if the consistency of it will give me the same results as canned for my coconut-chia seed pudding, I will be forever grateful to you!
Wow this sounds delicious!!! Can you omit the shredded coconut at the end when you add the chia seeds? I am not a fan of shredded coconut but will drink the milk. Will the pudding still form without it?
I’d love your recipe for the coconut chia seed pudding. Thank you, Sheila :)
The ingredients you list to make the coconut milk starts with “1/2 c. coconut milk”!!! Would you please look over your ingredient list & update/correct, as I would very much like to try this recipe, but I think you have made a mistake!
It warms my tiny black heart every time I see someone post an article proclaiming the glories of coconut.
I feed coconut in all its forms to my family (here are some recipes I have tried and tested out on my family, http://www.yummycoconut.com) and we also use it as a lotion and deodorant. For me, coconut oil deodorant is definitely the best deodorant I have ever used. While it does not stop you from sweating (which I have read is bad for you anyways) it does absolute wonders at actually deodorizing.
And as a lotion (coconut oil), it is a must for me. If you have ever dealt with small kids you know that anything that goes on their skin also goes in their mouth. Its, one less thing to worry about if they are putting coconut oil in their mouth instead of all the weird chemicals in commercial lotions.
High five to coconuts!
Coconut oil is the best oil for cooking as it has no cholestrol. Like any oil it has a high calorie count but is still the greatest option for cooking. About the gloppy mess you mentioned, that just looked like it would be great in a cake or pudding. I can’t wait to try this as I purchase both coconut oil and coconut milk weekly. Would be nice to make my own.
25 September 2013
Do I use the same batch of 1/2 cup of shredded coconuts 3 or 4 times with 1 cup of hot water each time, or do I have to take each time a new 1/2 cup of shredded coconuts and then strain it later?
thank you so much for letting me know and thank you for informing us about how to make coconut milk!
Hi There!
I just read your recipe and it sounds great. I want to make sure I’m reading it correctly. In the list of ingredients you said you start with 1/2 cup of coconut milk??? Or do you mean shredded coconut?
Thank you!! :)
I may be a bit technical here, but the first ingredient is listed as coconut milk. Wait a minute, I thought we were making milk. I guess the first ingredient should be changed to shredded coconut. Oh well, today’s hi-tech communication devices leave a lot of room for improvement. My cell phone’s keyboard is nerve-wracking – when I try to type something it changes it into something else.
OOPS! Typo! I’m sure you mean that what you’ll need is 1 c. shredded coconut and not 1 c. coconut milk…? Threw me for a minute.