This homemade creamy coconut milk is everything you want in a dairy-free beverage! It's thick, rich, delicious, and not at all watery. You can use it in other recipes, like a curry or a mousse, or you can enjoy it as is!
Recipe: $2.69 | Per Serving: $0.34 | Yield: ~4 cups (8 servings)
Why I Love This Homemade Creamy Coconut Milk
Not to toot my own horn or anything, but this recipe definitely doesn't suck. If you like coconut cream or coconut milk, this is going to change your world.
Okay, that might be slightly dramatic. But here's the deal, people of the world like canned coconut milk because it is thick and creamy. It makes for delicious Paleo Dark Chocolate Mousse and Red Lentil Thai Curry - for real. The (major) downside is that canned coconut runs somewhere from $2-$4 per can, and often contains thickening agents like xanthan gum and carrageenan.
I've made homemade coconut milk using other recipes before and I was never impressed. It didn't have enough coconut flavor, it was too thin, etc. But never fear - I've found an easy fix!
How to Make Coconut Milk from Shredded Coconut
Shredded coconut is the key to the creamiest coconut milk that has no additives! Most recipes call for something like 4 cups of water to 1-2 cups shredded coconut milk. I CALL BULL! That turns into a watered-down version of coconut milk, nothing like the canned stuff, and we're trying to replicate the good canned stuff here!
Step By Step Instructions to Make Thick & Creamy Coconut Milk
- Use this ratio: 4 cups of water for 3 cups of shredded coconut.
- Or, for a smaller batch, use 1 cup water to ¾ cup shredded coconut.
- Soak shredded coconut in hot (not quite boiling) water for about 10 minutes.
- Add soaked coconut and soaking liquid to blender. Blend for 1-3 minutes, stopping to stir and scrape down the sides as needed.
- Strain through dishcloth or nut milk bag into a large bowl. I find that fine mesh sieves are not fine enough for nut milks, so I recommend using either a non-fizzy dishcloth or a nut milk bag.
If you're just trying to make a watery beverage that isn't water, then, yes, you can definitely make coconut milk with the standard recipe (4 cups water for 1-2 cups coconut), but if you're looking for a punch of flavor for stews, curries, soups, smoothies, popsicles, and mousse…this is the way to go.
FAQ
It's all about the proportions! I find most recipes don't use enough shredded coconut and the milk comes out more like coconut-flavored water. That's not what we're going for here! This recipe is creamy, so it calls for more shredded coconut than you'd expect.
Yes! Canned coconut runs $2-$4 per can, and your homemade ingredients (shredded coconut and water) give you much more bang for your buck. Plus, it doesn't contain artificial additives!
About five days in an air-tight container, refrigerated.
Dietary Modifications
Paleo: Yep!
Vegetarian: Yep!
Dairy-Free: Of course!
Variations
- You can use a nut milk bag if you want, as they're easy to find these days. Thrive Market sells them, and there are lots of options on Amazon. But if you don't have one, you can use a dish towel, or in a pinch, use a reusable produce bag!
- Add fresh fruit to the blender to make fruity flavored coconut milk!
- Sprinkle in some cocoa powder and a bit of vanilla extract for a healthier chocolate milk.
- Go seasonal! In the autumn and winter, you can add in seasonings like allspice, cinnamon, and pumpkin pie spice.
- Want to enjoy the traditional flavor of coconut milk with a sweeter kick? Add a bit of honey.
Additional Ways to Use Coconut Milk
This coconut milk is creamy enough to use in a variety of ways! Here are a few ideas to get your wheels turning.
- Use it in a soup, stew, chili, or curry
- Add it to your fruity Strawberry Banana Ice Cream
- Coconut milk can be a creamy and flavorful addition to Carrot and Ginger Turmeric Soup
- Can you say frozen yogurt?! Coconut is a great flavor pairing with so many recipes, especially this Mango Frozen Yogurt
I hope you enjoy this recipe - and if you make it, please be sure to leave a ⭐️ review and comment below! Be sure to follow me on Instagram, and for videos of different recipes from my blog, please check out my YouTube channel!
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Homemade Creamy Coconut Milk
Equipment
- blender
- strainer which is technically optional, you can just use a bowl.
- non-fuzzy dish towel or nut milk bag, or cheesecloth
Ingredients
- 3 cups shredded coconut one 8ish-ounce package
- 4 cups hot water not boiling
Instructions
- Pour ingredients in glass bowl or blender jar and let soak (covered) for about 10 minutes. (I microwave the water for 3 minutes, then wait about 30 seconds before pouring it over the coconut.)
- Blend for 1 minute, then stir and scrape, and blend again. Repeat 3-5 times, or until it is thick and creamy.
- Line the strainer with a dish towel and place over a large pot or container. Pour the coconut mixture into the dish towel, then squeeze out all the liquid. Voila! It’s surprisingly cheap & easy!
- Note: You can repeat this process 2-3 times and the 2nd and 3rd pressings will yield coconut milk that is similar in consistency to the store-bought carton stuff.
- Yield: just shy of 4 cups coconut milk. Serving: ½ cup per serving.
Notes
Nutrition
Wonder if you could can this to make it shelf stable like the canned coconut milk
Great idea! I would imagine that you could can this if you followed standard safe canning procedures. I don't see why not! The texture / consistency may change (which is why most canned products have added gums), but it seems like it would work ok.
Will this be good just for drinking or using with cold cereal?
Hi Cheryl - this is a replacement for canned coconut milk, which is typically used in cooking. I have also used it in smoothies. You could certainly try it as a beverage or in cereal and if it is too rich, you can just water it down.
Didn't know homemade coconut milk could be so creamy!
Right? It's like a more delicious version of the canned coconut milk. I love it!
Has this recipe been made using unsweetened coconut? I'm trying to find something I can sweeten and flavor myself.
Yes - I have only made this with unsweetened shredded coconut!
This is very cool - does it freeze well?
Hi Greg - Yes it does! But just know that it won't work in mousse or make whipped coconut cream once frozen. After freezing, it is best to use in cooked dishes or things such as smoothies. And you'll want to shake it up as it will separate somewhat in the freezer (most store bought options will as well) - nearly all foods will lose some degree of structural integrity after freezing. Thanks for your comment!
Hey, I want to make the most out of the pulp, can it be used to make more coconut milk? If so, how much water do I add to it?
I'm excited to make this for my family!
Can I use a mesh strainer instead of a towel?
Hi Holly,
I think you could probably try a mesh strainer, but you would still want to press out the remaining liquid for the best results. As for the pulp, you could definitely use it again, but subsequent batches will yield quite watery "milk." You could also utilize it by adding it to granola before baking, or looking for recipes that use coconut pulp in baking. Good luck!
Caitlin
Yes thank you I did the water down one it taste great but to watery for my coffee. I'm trying yours today I can't wait!!!!
Hi Ginarys, I hope this one worked out for you! I love thick & creamy coconut milk!
Do you know the nutrition facts of this milk?
Hi Cinthia,
I'm sorry but I don't know the nutrition facts of this milk. It is likely somewhat comparable to Thai Kitchen's coconut milk. The nutrition facts label makers I use don't know how to account for liquids in which the solids have been strained out (vegetable broth, chicken broth, coconut milk).
This is awesome. Thanks for the post and for being frustrated with the others so you turned out making a great one!
Thanks Aubrey! I hope you like it! :)
Thank you for this recipe. To have a creamier milk should I blend the milk again with the coconut pulp or only put together the milk and the pulp, stir and then strain?
Hi Carolina! The coconut milk should be pretty creamy after you blend the warm water and the coconut pulp and strain it. If you want it to be more like coconut cream, then you should place it in the fridge and even more liquid will separate and the coconut milk will thicken into more of a coconut "cream". I hope this answers your question!
If you blend the milk + used pulp together for a second time, it might yield a creamier milk, but I haven't tried it.
Best of luck!
Thank you, for calling out all those who LIED about their homemade coconut milk recipes yielding a creamy coconut milk. And Thank You for making and posting a technique that WORKS. Thank you. Can't wait to see how it sets up in the fridge, and how it does with my coconut milk kefir yogurt. Much appreciated!
Melissa - I really hope it sets up for you! When I put it in the fridge, I've found that it yields a bit more liquid and less solid than the canned stuff, but it's still awesome. :)
I'm so excited!!! And soooo tired of all the recipes that *claim* they are right, only to have me try them and find them soooooo off. Making my first batch with yor recipe this morning. Hoping to change my perspective forever on homemade coconut milk.
you rock, cairlin! all this time i thought it was justME who didnt know how to make coconut milk. the milk that i made with this recipe is the best i've ever tasted,ever!
JDM - Thanks! It's my favorite. :)