Homemade Coconut Milk

Full
Ingredients
Instructions
Nutrition

Coconut Milk is an amazing dairy-free milk, and perfect for those on a diary-free diet. I love making Coconut Milk from scratch. It’s super simple and delicious. All you need to make it is dried shredded coconut and water.

You can add sweetener to this Coconut Milk recipe if you like. I use stevia to keep this recipe low-carb and keto. If you’re not restricting carbs, feel free to use maple syrup or honey in place of the stevia. I also use vanilla in this incredible dairy-free milk, which gives it a wonderful flavor.

Ingredients
Serves:
4cups
Print Recipe
Instructions
  1. Soak coconut in water for 1-2 hours (do not discard water)
  2. In a vitamix, combine coconut and water, along with vanilla and stevia
  3. Process on high speed for 60 seconds
  4. Strain liquid through a nut milk bag, discarding solids
  5. Serve

I first came upon the idea of making homemade coconut milk from shredded coconut when I was flipping through Sarma Melngailis’ book.

Coconut Milk is easier to make than some of my other homemade dairy-free milk recipes. With this Coconut Milk recipe there is no need to change out the soaking water. You simply blend it into the dried coconut. This is different than my Almond Milk recipe. Almonds contain phytic acid. Soaking the almonds releases their phytic acid into the water. I rinse the almonds thoroughly and discard their soaking water to get rid of the phytic acid because it’s an enzyme inhibitor that can interfere with digestion. That’s why some folks soak all of their nuts and nut products (I do not find it necessary to do so for myself and my family).

With this coconut milk, there is no need to discard the soaking water because, as far as I’ve been taught, coconut does not contain enzyme inhibitors. This recipe only takes a few minutes to make. It’s much easier than cracking open a fresh coconut and scooping out the coconut to make milk. Making fresh coconut milk also helps avoid canned products.

Here are some of my other incredible dairy-free milk recipes:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

71 responses to “Homemade Coconut Milk”

  1. Greetings Elana, Have you ever tried hemp hearts milk? It’s seed is so tine you do not need to drain it through a fine sieve.
    When I was first checking into the phytic acid thing, I learned the acid can prevent absorption of nutrients but when you soak, the water becomes alkaline and if one wanted to, they could drink the water but I have not. The website I was at, she checked with an expert & told us what she had found out.
    Do you know if this is correct? This was prolly 5 years ago.
    Thank you for all you do to help others.

    • Laura, I do love hemp milk and I have been soaking nuts and seeds for years to remove the phytic acid from them when I make nut and seed milks or dehydrated nuts and seeds :-)

  2. This is my first time making milk. It seemed a waste to get rid of the coconut solids, yet I’m not sure if they have any nutrition left to provide? I mixed them with some cooked buckwheat for breakfast in the a.m., so we’ll see how that works. Any thoughts?

    • Hi Jan, definitely do not throw away the coconut pulp! That is exactly what is used in expensive packaged coconut flour. Once you have squeezed out all the milk, spread the pulp onto a baking sheet and bake at the lowest setting (75C/150F) until dry. I then blend it in my Vitamix (you can use any blender or food processor) until it is a light and fluffy flour. It is fantastic in baking, and can be used any time a recipe calls for coconut flour. The wet pulp is also good baked into macaroons or other baked goods. Tropical traditions has recipes on their Facebook page if you are interested.

  3. One problem with this – You have to use or drink the coconut milk right away. If you refrigerate it and try to drink it again the next day, it totally separates into a rock hard solid on top and coconut water on the bottom. Microwaving slightly saves it but would be annoying if you needed it to stay cold. What to do? Only make it for immediate consumption?

  4. O.M.G. I just discovered your beverages section and am so excited and pleased to see the coconut and almond milk recipes. Thank you Elana!!!!

  5. When you say “coconut milk” in your recipes do you mean: coconut milk beverage, canned coconut milk (low fat), or canned coconut cream (full fat)?

      • Acutally, I think she meant fresh non-dairy coconut milk because she is adding vanilla and stevia. Regular can coconut milk will not have flavoring or sweetened.

  6. Just made some coconut milk, except I boiled the flakes in water for few minutes. While I was wondering what to do with the pulp my mom stepped in and made these awesome cookies with the said pulp. She added some butter and an egg and some of gf pancake mix(the brand name is XO Baking and it has coconut flour, cassava flour, potato starch, cane sugar, b.powder, salt, xanthan gum and vanilla). The cookies came out fantastic, she actually rolled the dough out and used the cookie cutters. I can’t taste the coconut, just crunchy buttery goodness. I am going to try coconut oil instead of butter and mix of coconut and cassava flour next time with stevia and honey as the sweetener. Hope it helps on what to do with the pulp. Cheers.

Have Something to Add?

Your comment will need to be approved before it will appear on the site.