Learn how to make coconut milk at home! You only need a few simple ingredients to make this luscious, creamy and thick plant milk.
This easy homemade coconut milk is ultra creamy and rich. Use it in savory dishes like Peanut Tofu with Coconut Rice, Vegan Butter Chicken, Chickpea Curry, or Red Thai Curry. It also works beautifully in cereal, oatmeal, smoothies, or vegan hot chocolate — and it’s perfect for dipping cookies.
How to make homemade coconut milk
Find the complete recipe with measurements below.
Place unsweetened shredded coconut in a high-powered blender with room temperature water. If you like, add a touch of pure maple syrup and a splash of vanilla for sweetness and aroma.
Blend on high for about 1–2 minutes, until the mixture is creamy and opaque.
Strain the blended coconut through a nut milk bag, cheesecloth, or a clean thin tea towel into a large bowl, squeezing well to extract as much liquid as possible.
Transfer the coconut milk to a container and refrigerate. It will keep for 4–5 days; separation is natural, so shake before using. You can also freeze it if you need longer storage.
More homemade plant milks
- How to Make Almond Milk
- How to Make Cashew Milk
- How to Make Hemp Milk
- How to Make Oat Milk
How to Make Coconut Milk
Pin
Comment
SaveSaved
Ingredients
- 2 1/2 cups unsweetened shredded coconut flakes
- 4 cups room temperature water
Optional
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
Instructions
-
Add shredded coconut flakes, room temperature water, and optional maple syrup and vanilla to a high-powered blender. Blend on high for 1–2 minutes until creamy and white.
-
Strain the mixture through a nut milk bag, cheesecloth, or thin tea towel into a large bowl, squeezing to extract the liquid.
-
Pour into containers and refrigerate for 4–5 days. Shake before using. You can freeze the milk if you need longer storage.
-
Use this coconut milk anywhere you’d use dairy or canned coconut milk — in cereal, oatmeal, curries, or soups.
Notes
- Use room temperature water rather than cold — it blends more easily and yields a creamier texture.
- For storage, larger glass milk jugs or small glass containers work well and keep the milk fresh.