coconut milk

Homemade Coconut Milk

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.

Print Recipe
Homemade Coconut Milk
  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:


  1. Jan says

    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?

    • says

      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.

  2. says

    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?

  3. Tara says

    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!!!!

  4. Kim Kothe says

    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)?

      • :D says

        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.

  5. Maria says

    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.

  6. Marie says

    Question: Isn’t all coconut milk gluten free? Also, regarding the BPA’s: Are they used in canned foods? Tin cans? I thought it was just plastics. I had breast cancer three years ago & have to avoid all of these hormone mimickers, but I do buy some canned foods. I couldn’t find the specifics online. Just curious. Thanks for the recipe.

  7. Eileen Mulliken says

    Too Timely!

    I woke up this morning with the desire to find out how to make coconut milk. Much to my delight I see you have posted a method for doing so!!!! Thank you….and thanks too for putting together a collection of your Paleo recipes. Can’t wait for it to be published.

  8. Pam says

    I tried to make my own coconut milk with shredded coconut before and I wasn’t so good at it. (I don’t remember soaking the coconut in water for a couple hours as Elana says, so I think I’ll try it again.) What I learned to do instead is to use coconut butter/manna and extra liquid in my cooked dishes that require coconut milk. To make ice cream I mix the coconut butter with water then put through a nut bag and it gets rid of the grittiness.

    At this point the only thing I need canned coconut milk for is to make whipped coconut cream or coconut custard. I will buy Native Forest coconut milk. However, I called them to find out what they use instead of BPA. It was a long chemical name. When I googled it all the results kept talking about BPA, so I’m not really sure they’re much of a safe option.

    I keep going onto the Thai Kitchen Facebook page and asking them to sell their coconut milk in glass. Perhaps others could make the same request. I also send emails to Trader Joe’s asking them the same thing (though they have more stuff in their coconut milk.)

    Does anyone know of a way to make coconut cream that you can actually whip? THAT would be a GREAT recipe. I tried doing it by adding guar gum and such to coconut milk I made out of coconut butter but it didn’t work out.

  9. Renae says

    What a BRILLIANT recipe!!!! So simple and cheap to make and I love the fact that it is preservative and additive free. Well done Elena!

  10. Elena says

    Love it- I’m going to try it today although I don’t want to waste the coconut- can I store it to reuse in another recipe? should I re-dry it or stick it in the fridge? I’ll search your sight for options on what to use it on

  11. says

    Thank you so much for this recipe! It tastes so much better than the canned or the carton stuff, and I don’t have to worry about BPA or those weird extra ingredients.

    I don’t have the tools you use so I used a regular blender and cheesecloth, and it came out well.

    Hope you don’t mind but I posted about my experiences with this recipe here;
    Do let me know if posting the adapted recipe like that is ok, or if you want me to only have your link to this post up.

  12. Annisa says

    In Indonesia (where we use a lot of coconut milk in our cooking), we make coconut milk by simply adding water to grated coconut, just enough to cover the coconut, and squeezing the coconut to help it release its essence for a few minutes, then letting it sit for 5-10 minutes if it’s freshly grated (or 15-20 if it’s dried). After that, we take a small handful of the soaked coconut and squeeze it as hard as we can over a sieve and into a bowl. This will release more of its essence than the method above (or so my mother tells me :) ). This is the way every household does it and it works perfectly! :)

    • Margaret says

      I give a spoonful to the dog – he loves it. And I dry the rest (it takes awhile), then put in my Vitamix for 20-30 seconds. I use this in any recipe that calls for coconut flour, and it seems to work well.

  13. says

    I have attempted making coconut milk several times now with dried coconut, most recently following your recipe. The final product tastes fresh and good but instead of a nice layer of coconut cream as you get in full fat coconut milk in the can, I get a layer of what seems more like coconut oil on the top. So once it’s been refrigerated and is cold, this hard layer will not mix back in. And then when heated, leaves an oily film on top. Any tips or suggestions? Or is this normal with the homemade milk? How do you get that yummy cream layer that is perfect for whipped coconut cream? Thanks!

    • Jessica says

      I have this problem too and I’ve been asking around trying to see if anyone knows how to avoid this, or what to do with it, to no avail. I’ve seen recipes call for the cream at the top of the can in order to make dairy-free whipped cream. Well I always make my own coconut milk and get that thick, hard layer at the top and I don’t think it will mix up like other coconut cream. I’d love to hear what other people do with it, how to incorporate it better, etc. I don’t want to waste it but at the same time it’s hard to even get to the coconut milk through that tough layer. Thanks!

  14. says

    also how many cups of milk does this recipe make? I’m trying to figure out the fat content per cup of this homemade milk…..but from what I’m guessing it’s probably a lot of fat because the coconnut i have is like 5 grams of fat for just 1/8 cup of the stuff and this recipe calls for 2 cups….I winder if there’s such a thing as lite or fat-free shredded coconut

    • says


      Why on earth would you want a low-fat coconut? The fat is where all the goodness is…

      Elana, just stumbled over your website, I’m going to enjoy reading it!

  15. says

    thank you for this recipe!!!!

    I’ve been considering going vegan once I have a job and a place of my own but have always been put off by the high cost of vegan-friendly milks…so it’s good that I can save a lot of money and make i tmy self from shredded coconut

    • sas says

      You can do so much with coconut milk! My husband uses it in his oatmeal in the morning (instead of “regular milk”) I use it all the time in my baking (I have a casein allergy) as a substitute for cow’s milk…it is so versatile and wonderful.

  16. Christie says

    Thank you so much for posting this recipe. I’ve taken my 13 month old off cows milk and didn’t want to use soy or almond milk, so we’re doing a combination of coconut milk (for the protein and fat) and rice milk (its fortified with calcium and vitamins).

    Does this recipe retain the fat and protein from the coconut? That’s my primary concern for him right now.


  17. Cathy says

    Hi Elana,

    Do you know if this homemade coconut milk would freeze well? I like the idea of making it, but would prefer to make a large batch and freeze it in use-able portions for later recipes. Love your website and I own your cookbook…yum!

    Cathy from Severance, CO

  18. jennifer says

    I use my juicer to strain the coconut water mixture. Really fast and easy – I’d rather clean the juicer than squeeze and then clean the bag.

    I also use hot water to soak coconut which softens it a lot faster and keeps the fat emulsified.

    Thanks for this recipe!

  19. Judy says

    Is there a good recipe for rice cakes…like the crispy kind found in the chips isle? Or health food section. I love them with peanut butter and honey but would like to make my own. That way I know more of what’s in them. I guess they don’t really have to be crispy. I just enjoy the crunch when I bite into them.
    Thanks, Judy

  20. says

    We used to have an Asian nanny who taught us how to make fresh coconut milk this way. From then on, we prefer to make our own coconut milk rather than buying those in cans. As there are a hundreds of uses and benefits that we get in coconut milk, the fresh version wins hands down in whatever you use it for.

    Glad to see helpful blogs like this. Thanks.

  21. says

    Great coconut recipe. You can get a fabulous collection of coconut milk recipes from a free ebook titled: The Incredible Coconut Book. This ebook is completely free and can be obtained by going to The recipes include coconut yogurt and coconut icecream.

  22. Rob Wyatt says

    I’ve been making my coconut milk this way for a while now. I use honey and a vanilla bean instead of extract and stevia. Very easy and one can control the richness of the milk this way too. For my morning chai, I prefer a lighter coconut milk. If I’m making my coconut milk creme anglaise, I make it richer by adding more coconut.

    Not only are you avoiding BPA-lined cans, but you’re saving a lot of $$$. Canned coconut milk is mostly water. One bag of flake coconut costs a few bucks (the same as one or two cans of coconut milk), yet yields 10+ cans worth of milk. Furthermore, consider how much fuel is used to transport heavy cans of coconut milk from Asia versus light, dried flake.

  23. Jennifer says

    Thank you for the beautiful website and recipes. Fresh coconut milk is an absolute dream! I want to encourage everyone to try using a young coconut and view an online video for instructions before. It’s totally do-able and I use a chef’s knife; probably something you already have. Price for each coconut ranges from $1.69 (local Asian market) to $1.99 (local WFM). Remove plastic, lightly shave off top until you see brown, whack a few spots with pointed end of knife (near handle), pry open. Blend water and scraped flesh for coconut milk. This is a base for all my smoothies and the kids love it too.

    For those avoiding cans, also be aware of the frozen milk, it has preservatives.

    When you can’t use a young coconut, Elana’s recipe is a sure-fire winnter.

    To everyone’s health!

    • Beckie says

      Does anyone know an easy way to get a coconut open straight from the coconut tree? We have one in our yard, but the only way we’ve been able to get them open is to crack them open with a hammer, and we usually lose the coconut water in the process.

      • says

        Hi Becky,

        What I do to open a coconut is I pierce both of the “eyes” (the small dark circles of the coconut) with a sharp object in order to open them. I then let the coconut water fall out into a glass or container. Then I go outside on some concrete (in order to avoid making a mess inside) and throw down the coconut as hard as I can. This usually breaks it open very nicely. You might want to throw it down a couple of times.

        I hope this helps!


  24. says

    You can also use fresh baby coconut, add water and blend to oblivion using a Thermomix or Vitamix, strain as directed. Actually healthier than a dried coconut option as the additives they use to preserve dried coconut are quite scary!

  25. says

    This recipe is perfect for me. I LOVE coconut milk to death, but am not a fan of canned goods. I have 2 cans of Thai coconut milk left. It will be a pleasure when I see those gone so I can simply make my own coconut milk with shredded coconut.


  26. says

    I use to use dry shredded coconut (unsweetened) to make coconut milk. However I know take the time to shred fresh coconut these days. I have been been reading information on the effect that drying has on coconut–apparently a mould tends to form around the dried coconut (copra) and produces what are called “mycotoxins”.

    These toxins have been linked to the development of cancer, autism, diabetes…the list can go on. I am trying to find some links to back up what I am saying, but the information online seems to be very limited. I know if you search “mycotoxins” on Dr. Mercola’s website, he seems to back me up by saying that copra (dried coconut) contains mycotoxins.

    I’m looking at and it says that coconut hasn’t a glycemic index at all, meaning it won’t raise your blood sugar levels. I kind of figured this, as the carbohydrate content is extremely low–much of the calories comes from fat.

    However it is the good kind of fat! The MCFA’s (medium chained fatty acids) in coconut is a good fat that has been shown to speed up the metabolism, nourish the thyroid and aid in weight loss. If you type in “coconut oil, weight loss” in Google Scholar, you’re bound to find some studies that show this. Good luck!

    • Aura says

      I just wanted to add to what Brandon was saying about the link between coconut and weight loss, for those interested, Eat Fat Lose Fat by Sally Fallon and Mary Enig is a wonderful resource of information and recipes, centered around coconut and other nutrient dense foods.

  27. says

    Dear Elena,

    I always love your posts! I’ve been stopping by for over a year and always enjoy just looking at the recipes if not making them. I was just saying this morning how I’d forgotten to buy coconut milk, and now I won’t be without it. I’m going to post a link to your site on my blog about making peace with food.

    Thank you!


  28. Rosie says

    I only heard about making coconut milk from shredded coconut recently. I wish I hadn’t bought my big jar of coconut cream! Both can be used to make coconut milk, but milk made from coconut cream is supposedly grittier than using shredded coconut.

    As for how much shredded coconut, is the amount you’ve listed packed or sort of a loose cup?

    • Michelle says

      Rosie – where did you get your big jar of coconut cream? What is the brand? I’m looking for coconut cream NOT in a can – that sounds perfect for me. Thanks!

      • sas says

        Tropical Traditions sells coconut cream in a jar–I just saw it on Amazon last night, and on TT’s website. hope that helps!

    • mc says

      Am making garbanzo bean curry this evening and didn’t have coconut milk–was delighted to find this recipe. Can’t wait to get her GF cookbook!
      If you’re looking for interesting and inexpensive gifts or a special something to soothe your soul, look at the Rustyksoul shop on
      The talented artist has a small but unique collection of handmade jewelry,yard art, crosses, etc.

  29. says

    I don’t think there’s any reason to soak your almonds if you’re using them for almond milk. The enzyme inhibitors are found in the skins, which are discarded if you strain your milk. Similarly, blanched almond flour doesn’t need to be soaked because the skins are removed.

    • Julia says

      Hi there,
      My understanding is that phytic acid is present in almond meat, as well as the skin. And therefore blanching, only takes care of part of the phytic acid problem, unfortunately…..

      The Weston Price Foundation website has comprehensive directions on soaking/sprouting (specific to grains, rice, seeds, pulses), updated from the Nourishing Traditions book. The differences being longer soak times, at higher temps, with starters….

  30. ~M says

    This is so fabulous, not only for BPA but also for Passover. What do you with the solids after straining/draining from your mesh painters bag?

    • karina says

      I have just made coconut milk today. I learned (from another site) that you can save the ground up coconut flakes, give them a good squeeze with the bag to remove the water and then dehydrate. That way you will have fragrant, yummy gluten-free coconut flour.

  31. says

    Perfect! This helps me solve the coconut milk conundrum, too. I’m also avoiding BPA lined cans and, while our grocery has started carrying unsweetened coconut milk in a carton (are they lined with BPA, too?!), it’s not organic. Many thanks, Elana, for all of your wonderful posts!

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