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How to Make Coconut Milk

Learn how to make coconut milk at home! You only need a few simple ingredients to make this luscious, creamy and thick plant milk.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Servings: 8 servings
Calories: 190kcal
Author: Nora Taylor

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
US Customary - Metric

Instructions

  • To a high powered blender, add the shredded coconut flakes, room temperature water and optional maple syrup and vanilla. Blend on high for 1-2 minutes until creamy and white.
  • Strain the coconut milk through a nut milk bag, cheesecloth or thin tea towel over a large bowl.
  • Pour into containers and store in the refrigerator for 4-5 days. Separation is natural, so shake before using. It can also be frozen, if needed.
  • Use anywhere you would dairy milk, such as cereal or oatmeal. It's also a good substitute for store bought canned coconut milk, like in Tikka Masala or Thai Green Curry.

Notes

  1. Make sure to use room temperature water instead of cold. It will be easier to blend.
  2. For storage, I like these larger glass milk jugs, or sometimes I use these little glass containers as well.

Nutrition

Serving: 1of 8 servings | Calories: 190kcal | Carbohydrates: 10g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Sodium: 10mg | Potassium: 156mg | Fiber: 4g | Sugar: 5g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg