Homemade Coconut Milk

Homemade Coconut Milk is rich and flavorful for curries, soups, oatmeal, desserts, and occasional creamy drinks.

Yield: ~2 cups (about 2 servings). Prep: 5 minutes soaking. Blend: 1–2 minutes. Total: ~15 minutes. First, measure ingredients and warm the water, then proceed.

This recipe is part of The Nutrient’s complete plant milk guide, where you can compare 12 homemade plant milks and choose the best one for each use. In addition, visit the The Nutrient home page for more recipes and resources.

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 2 cups unsweetened shredded coconut
• 4 cups hot water, not boiling (about 2 minutes off the boil)
• Pinch of salt, optional

Homemade Coconut Milk

Instructions

1. Place the shredded coconut in a heatproof bowl. Pour the hot water over it and let it stand for 10 minutes to soften. This extracts more flavor.
2. Transfer the coconut and soaking water to a blender. Blend on high for 1–2 minutes until very smooth. If your blender gets hot, vent the lid briefly to release steam.
3. Strain the mixture through a nut-milk bag, fine mesh, or clean kitchen cloth over a bowl. Gently squeeze or press to extract as much milk as possible. For creamier milk, do not over-press.
4. Transfer the milk to a clean bottle or jar, chill promptly, and refrigerate. Shake well before using because separation is natural.

Heart-health rating

Rating: 2 of 5 hearts. Because this recipe makes a milk, it receives a 2-of-5-heart rating under site guidelines. For a plant-forward, lower-saturated-fat alternative, use unsweetened oat milk or unsweetened soy milk instead. For an oil-free, creamy alternative, blend 1/3 cup soaked cashews with 3 cups water until very smooth.

Best uses

Use this milk when coconut flavor matters. For example, add it to curries, soups, coconut-based desserts, and smoothies. However, omit any vanilla for savory dishes.

Save Time

• Prep: Measure the dry ingredients before soaking.
• Cleanup: Rinse the blender and straining cloth immediately after use to prevent sticking.
• Freeze: Freeze extra milk in ice-cube trays or small containers for smoothies or single-use cooking portions.

Substitutions

• Sweetener: Leave unsweetened, or blend in 1 pitted Medjool date for mild sweetness.
• Vanilla: Omit for savory recipes; add 1/2 teaspoon for desserts.
• Thickness: For richer milk use 3 cups water; for lighter milk use 5 cups.
• Flagged-ingredient alternatives: If you want a lower-saturated-fat option, use unsweetened oat or soy milk. If you need an oil-free creamy option, blend soaked cashews with water.

Storage

Refrigerate in a clean, sealed container and use within 3–4 days. Natural separation is expected; shake before pouring. Freeze for up to 3 months in small portions and thaw in the fridge. Discard if the aroma, texture, or flavor changes noticeably.

Nutrition Facts

Estimated nutrition per serving

Calories120

% Daily Value*

Total Fat

12 g

Saturated Fat

10 g

Total Carbohydrate

3 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

1 g

Sodium

15 mg

Frequently asked questions

Why did my homemade milk separate?

Homemade plant milk contains no commercial emulsifiers. Separation is normal; shake it well before using.

Can I cook with it?

Yes. Choose the unsweetened version and omit vanilla for soups, sauces, and savory recipes.

Can I use the leftover pulp?

Yes. Refrigerate pulp promptly and use it in oatmeal, muffins, crackers, or smoothies within two days; alternatively, dry and toast it for crumbly toppings.

Nutrition values are approximate and vary with blending, straining, and serving size.

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