A delicious alternative to milk, coconut milk is an allergy-friendly beverage that is easy to make yourself at home using either fresh or dried coconut. For a no-waste product, make coconut flour with the remaining coconut pulp.
Those who know me well know that I should have been born somewhere with coconut palms. Not only do I love coconuts, but I also love the tropical climate that coconut palms need to survive.
While I have moved a bit closer to the tropics from Michigan to the Spanish Riviera, I don’t live in a climate that allows for coconut palm trees. Nor do I live in a place where it is easy to find coconut flour. I can find canned coconut milk here, but it’s ridiculously expensive.
Why make homemade coconut milk?
Not only is homemade coconut milk much cheaper than the coconut milk that you buy in the stores, but it’s a lot more natural. It doesn’t have all of the unwanted ingredients found in canned coconut milk. Plus, you don’t have to worry about BPA or other endocrine disruptors that might be found in the lining of the cans.
Ingredients
Coconut milk can be made with either a fresh coconut or with shredded dried coconut.
Apart from the coconut, the only essential ingredient is water.
Some people like to add a pinch of salt or a dash of sweetener to their coconut milk or even a dash of vanilla extract. Whether or not you add anything else is up to you!
How to make coconut milk
First, decide how much coconut milk you want to make. You’ll need roughly 2 parts water to 1 part shredded coconut. So, if you need to make 2 cups of coconut milk, use around 1 cup of shredded coconut and add slightly more than 2 cups of filtered water to it. (Some of the water will remain with the fiber of the coconut, so you want to account for that.)
If you want to make a thicker, creamier coconut milk, use less water and more coconut. (Try 1 part water for every part of coconut.)
Next, soak the shredded coconut in the water. Using warm water helps release more of the fat from the coconut, giving a creamier milk. I generally soak the coconut right in the container of the blender I plan to use to make the coconut milk.
I used to soak the coconut in warm water for at least an hour before blending, but I later found that in warm weather, the coconut milk would quickly sour when made in that way. Now, I only briefly soak the shredded coconut (up to around 10 minutes) or use room temperature water.
Blend the coconut with the water for a minute or two. It’s not essential that you blend that long, but the longer you blend it, the more the coconut bits get further shredded and give up more of their goodness into the water. (The heat of the blending process also helps release more fat and flavor.)
Once you’ve blended the coconut and water together, strain out the coconut pulp. This can be achieved by straining with a clean cotton cloth. I normally line a bowl with a cloth and then pour the water and coconut mixture into it. I then wring it to strain out the coconut milk into the bowl below.
Vegetable milk materials
For those who often make vegetable milks, there are nut bags and also vegetable milk makers that can also be used to more easily strain out the coconut milk.
Using fresh coconuts
If using a fresh coconut, first open it. (Read my tips on choosing a good coconut and how to open it.)
Once you’ve opened it, remove the pulp of the coconut. Cut the coconut into chunks and add it to the food processor or blender with some warm water. (I usually use around 2 cups for a full coconut.)
If you plan on using the remaining pulp for homemade coconut flour, peel off the brown skin. You can use a vegetable peeler to make the process easier. (If you don’t plan on using the pulp, you can save yourself some time and just leave it on!)
Storage
Keep in mind that homemade coconut milk doesn’t have any added thickeners, emulsifiers, or preservatives, so it’s best used immediately.
If you store homemade coconut milk in the fridge, it’s normal for it to separate developing an oily, solid layer on top and a liquid, watery layer below. The upper layer may be thick and creamy or even become quite hard, depending on the fat content.
Coconut milk is made of the fat of the coconut and water. Because fat and water don’t mix (and we aren’t adding any emulsifiers) the coconut milk will slowly start to separate into two layers.
If you do need to store it, it’s best to shake it or stir it to help combine the layers before using it. (You may need to slightly heat it to help “melt” the top fatty layer first.)
Use it within a couple of days or it will start to sour. You can also freeze it for longer term storage.
Uses
While this is perfect for adding to your coffee or tea, it won’t work for every recipe that uses canned coconut milk.
Some recipes depend on the thickeners and emulsifiers of the commercial coconut milk to work. This is true for recipes like “whipped cream” made from the thick layer that forms on a can of coconut milk when you store it in the fridge. That also goes for recipes like my easy no-bake strawberry cream pie. (You may be able to make it with homemade coconut milk if you add more gelatin to help stabilize it, but the resulting texture will be different.)
Some recipes on the blog that work well with homemade coconut milk is my coconut flan recipe. It’s also great in smoothies like my son’s favorite Popeye smoothie! Perhaps my favorite, though, is adding it to frozen fruit to make a creamy dairy-free ice cream. (Try my easy watermelon ice cream or my 5-minute pineapple ice cream!)
Getting more milk from the pulp
Rather than waste a lot of coconut goodness left in the pulp, you can repeat the process by blending the leftover pulp with warm water. I always use warm or hot water on the second round to help release more of the fats.
If you plan on making coconut flour with the remaining pulp, it’s a good idea to try to remove as much of the fat as possible from the remaining pulp anyway.
Keep in mind that the first batch is generally the thickest and creamiest. Subsequent batches will be more watery, but are still great to add flavor and creaminess to teas or soups, for example.
Thickening homemade coconut milk
While you can make a slightly thicker and creamier coconut milk by using less water and more coconut, it will still be quite different from commercial coconut milks that are on the thicker side.
If you’re really set on thickening your milk, there are several things you can try.
Some people thicken their coconut milk by mixing it with some cornstarch or tapioca or wheat flour and then simmering it while stirring over medium heat until it thickens. It’s how I thicken my homemade egg drop soup, but I’ve personally never tried that method for coconut milk.
On the other hand, you can use a thickener like guar gum, just like the commercial brands do. To thicken with guar gum, use a small spoonful of guar gum to the finished coconut milk, and blend it in with an immersion blender or a milk frother.
For a healthier way, you can also blend the coconut with some chia seeds. Chia seeds release a gelatinous fiber. Some of that fiber will slightly thicken the milk and you can strain out the chia seeds along with the coconut pulp. (For best results, soak the chia seeds for longer or soak them in warm water before blending them with the coconut and water.)
I’ve found that coconut milk thickened with chia seeds or guar gum doesn’t separate as much as coconut milk made without them. On the other hand, the chia seeds do give a bit of a different flavor which may or may not bother you.
Coconut flour
Coconut flour is really just a byproduct that can easily be made from the pulp after making coconut milk.
What is coconut flour?
Coconut flour is a high fiber, low carb “flour” that can be used in place of wheat or other grain flours in cooking and baking. It is especially used in recipes for diets that seek to eliminate wheat flour like gluten-free diets, GAPS, and paleo diets.
How to make coconut flour
To make it, dry the remaining coconut pulp after extracting as much of the fat from it as you can (by making coconut milk).
To dry the pulp, you can either use a food dehydrator or spread it over a baking sheet and dry it in the oven on low heat. Make sure it’s completely dry or it won’t store well and will grow mold.
Once dry, process it as finely as you can with a food processor.
When making homemade coconut flour, you probably won’t be able to “mill” it as finely as store-bought coconut flour. For most recipes, I haven’t found it to be a problem, but keep it in mind as it may affect certain recipes.
To get a finer grind, you’ll either need a powerful food processor or you can try running it through a coffee grinder after the food processor.
As long as you fully dry the pulp before grinding, the homemade coconut flour stores well at room temperature.
How to use it
You have to be a bit careful when replacing other flours with coconut flour in baking recipes as coconut flour tends to be a bit drier and absorbs a lot of water. (You normally need to add some more liquid to compensate for the difference.) It also has a different consistency than wheat flour so it’s normal for the texture to change when using it.
It’s a better idea to experiment with only substituting a small percentage of the flour in a recipe to reduce your flour intake. (Or look for recipes that already use coconut flour.)
Video
Homemade Coconut Milk (and Flour)
Instructions
If using shredded coconut
- Soak the shredded coconut in the water for around 10 minutes. You can use the blender jar for this step as we'll be using that next.
If using a fresh coconut
- Open the coconut and remove the coconut "meat" from the shell. Break the coconut into pieces and add it to the blender with the water. (Remove the brown skin with a vegetable peeler if you want to make coconut flour with the remaining pulp.)
Making the coconut milk
- Blend the coconut and water mixture in a blender for a minute or two. The longer you blend, the more you'll release the fats and flavor from the coconut.
- Meanwhile, prepare a cheesecloth or white cotton towel and a bowl by lining the bowl with the cloth.
- Pour the mixture into the cloth lined bowl and strain out the liquid from the pulp. This can be done by twisting the top of the cloth (so the pulp doesn't escape) and wringing the liquid into the bowl below.
- The liquid that you squeeze from the pulp is your coconut milk. You can use it right away, store it in the fridge for a couple of days, or freeze it in ice cube trays for easy future dispensing.
Make Coconut Flour
- If you want to make coconut flour, don't throw away the remaining coconut pulp. Instead, spread it out in a thin layer on a baking sheet lined with parchment paper.
- Bake on low heat until it feels completely dry. (If not completely dry, it won't keep well and will grow mold.)
- Grind in a food processor until fine. You can follow up with a coffee grinder to get a finer flour if your food processor or blender doesn't get it as fine as you'd like.
Notes
Using coconut milk
When storing homemade coconut milk in the fridge, it normally separates into a thick layer that floats on a thin, watery layer. Before using, shake it or stir it well. (You may need to slightly heat it first if the top layer has hardened.) Note that homemade coconut milk can’t be used successfully in all recipes that call for canned coconut milk. That is because some recipes, like coconut whipped cream, take advantage of the thickeners and stabilizers generally found in canned coconut milk.Flavoring coconut milk
Optionally add a dash of salt and/or some sweetener to add some flavor to your homemade coconut milk. (Some people also like to add a dash of homemade vanilla extract!)Coconut flour notes
Remove as much of the fat from the coconut pulp before drying it to make flour. This can be done by making a new batch of coconut milk with the same pulp using hot or very warm water. (Keep in mind that subsequent batches of coconut milk will normally be thinner than the first batch. Thinner coconut milk can be added to flavor teas and/or soups or other recipes.) It’s very unlikely that you’ll be able to grind your homemade coconut flour as finely as commercial varieties. In most recipes, though, I haven’t found it to be a problem. It may vary by the recipe, though.This post was originally published June 30, 2013. It included the recipe for how to make coconut butter. Because of the caused confusion, I separated the coconut butter recipe into a new post. I also updated this post with clearer instructions, new photos, and video in June of 2021.
Sharon Jensen
What happens if you use sweetened coconut to make coconut milk?
Tracy Ariza
I suppose you’d end up with a sweet coconut milk. 😉
Sharon Jensen
I bought a can of Goya Cream of Coconut T the store the other day. When I opened it, it was solid solid and supper sweet almost like sweetened condensed milk. What is this used for and how do I use it. Thanks.
Tracy Ariza
Hi Sharon,
Yes, there are sweetened coconut creams on the market. They are usually used for making things like piña coladas or coconut cream pies.
I’d probably choose the first option and throw it in the blender with some pineapple juice, ice, and rum and invite a few friends over. 😉
Michelle
Hi can you use desiccated coconut instead?
Tracy Ariza
Hi Michelle,
Yes, it’s desiccated coconut! 🙂
You’ll want the unsweetened stuff without other additives.
Isabel Marques
Hello! I just read this because because I’m having some trouble with storing freshly made coconut milk. I live in Singapore where access to coconuts is abundant. Yesterday I made a batch of coconut milk with freshly grounded coconut, put it in an airtight container in the fridge and this morning it had separated, cream on top and water at the bottom. But is was also spoiled! The container lid popped when I opened with a gassy noise and the smell was sour. Has this happened to you? This is the second time I try to make coconut milk and it is spoiled the next day. Any thoughts on what I’m doing wrong?
Tracy Ariza
Hi Isabel,
If you are having that issue, it’s probably because it’s in too warm of water for too long before blending. I’m since realizing that you don’t really need to use warm water nor do you need to let it soak for very long. In fact, if you are using a blender, you can extract quite a bit of coconut milk from coconut and cool water immediately.
If you make it that way, you are much less likely to have that happen.
And, yes, I have had that problem when I have had the coconut in warm water for too long. It will start to ferment and go sour!
I’m slowly making my way through all of my older recipes and updating them with my new findings- and this is one of the ones I want to add new information to. 😉
Kat
you should do that bc I just made mine this way and then read this comment lol darn it. I hope mine doesn’t spoil tmrw! I only let it soak for one hour.. so hopefully it will be ok
Tracy Ariza
Hi Kat,
Yes, you should be fine. Normally it’s OK even if you use warm water and let it soak a long time. I used to do it that way.
If the temperature is hot where you are, though, and it stays really warm the whole time, it can start to sour. I had that happen once too.
I really should update the recipe part to give that warning. I’m slowly making my way through EVERY post on the blog and adding new information, new pics, videos, etc.
It’s taking forever, of course, but these sorts of comments really help me fix it up better with important information when I get to it!
nichelle
Hi, by mistake I bought coconut flakes instead of the shredded. Would that work the same?
Tracy Ariza
Hi Nichelle,
Yes, that’s totally fine. In fact, I’ve heard people say that the flakes turn into a smoother coconut butter. (I haven’t found that to be the case, though. For me, they turn out exactly the same.) 😉
Ashley L
Could I use store bought coconut flour and just add some coconut oil to replace the oil lost in the process of making the flour?
Tracy Ariza
Hi Ashley,
That’s an interesting question and one I haven’t considered as it would be more expensive for me to make it that way. Here coconut flour is rather expensive.
I’m not really sure how much oil you would need to add or how, exactly, it would turn out. Logically it should turn out like coconut butter, but I’m not really sure.
If you do try it, I’d be curious about the outcome! 😉
Constanza Obregón
How long does it last the coconut flour?? Thanks!!!
Tracy Ariza
Hi Constanza,
I’d say it should keep for at least as long as the shredded coconut. (You can check the packaging for the best used before date on that.)
In actuality, it will probably keep longer than that because you are removing most of the oils. The oils going rancid is really what is making the shredded coconut go bad.
Erin Nicole Bick
O my gosh! This is amazing, and way easier then I ever imagined. I wish we had a blender while we are here in Costa Rica. Maybe our next place will have one. LOL we decided the next 30 days we would be doing an elimination diet. Coconut milk is acceptable on it. BUT the stuff in stores is junk. You have me tempted to just go buy a blender 😉 Thanks for this amazing post! BE well sista.
Tracy Ariza
Hi Erin,
Wow, I’m sure Costa Rica is lovely!
I’m not sure I could live without a blender. I love making nut milks and butters, vegetable puree soups, and smoothies. 🙂
Hopefully you can find an inexpensive one to get you making lots of healthy foods (and piña coladas once off the elimination diet- ha!).
Kristine
How much water would I use if I wanted it to be like a Silk or So delicious beverage drink? My daughter can’t drink milk. So was hoping for an alternative without thickeners
Tracy Ariza
Hi Kristine,
I live in Spain, so I’m not really familiar with either Silk or So Delicious.
In any case, my guess is that both of these probably use thickeners.
Homemade coconut milk is pretty thin, and doesn’t resemble store bought coconut milk. Adding less water isn’t going to really help fix that. Because it doesn’t use thickeners, it can’t always be used for the same recipes. Some recipes, like those for coconut cream “whipped cream,” rely on the thickeners of store bought coconut milks to work correctly.
For drinking plain, though, or adding a bit to tea or coffee, I actually prefer homemade. Homemade almond milk made in the same way is another wonderful alternative, and so much better than store bought almond milks.
Sharon French
Hi Tracy-Thanks for sharing this. I look forward to trying out these recipes. I’m wondering if when you make the coconut butter, if you are using the coconut pulp from what was left from making the milk or are you using “new” unsweetened flaked coconut?
Tracy Ariza
Hi Sharon,
You use “new” unsweetened coconut for coconut butter because you want all of the fat of the coconut working to your advantage. 😉
The coconut pulp is really only good for coconut flour because most of the fat has been stripped of it.
I love coconut butter in the summer! 🙂
(In the winter it goes super solid for me here, so it’s a lot harder to use.)