How to make coconut milk

5 from 2 votes

Rich, creamy, and incredibly simple to make, you can enjoy homemade coconut milk anytime in just a few minutes!

Prep Time5

Total Time5

Course: Drinks

Cuisine: Indian

Servings: cups

Calories: 307kcal

Author: Kitrusy

In your (high-powered) blender, add the shredded coconut and hot water. Ensure that the water is not boiling hot.
Blend the coconut and water together for 3 minutes
Cover a bowl with your cheese cloth and pour the coconut and water mixture into it. Gather the ends of the cloth together and, ensuring that none of the coconut pulp spills out, gently squeeze the towel to extract as much of the coconut milk as you can.
This coconut milk is best if used immediately or pour your coconut milk into a bottle and seal and store it in the refrigerator for up to four days.
Note that the absence of any emulsifiers will allow the coconut milk to separate and hardened coconut cream will settle to the top. Simply allow the milk to come to room temperature and blend the milk to reincorporate the cream into the liquid.

You can use both fresh coconut flesh from a dried coconut or pre-shredded in a package (just be sure that the only ingredient on the package is "coconuts")
If you don't have a cheese cloth you can use a piece of cotton or even a clean t-shirt.
Using a coconut to water ratio you can change the richness of your coconut milk. Use a 1:1 ratio for a lighter coconut milk or a 4:1 ratio for a heavier coconut cream
If your coconut milk looks to be a bit too "thin" you can put the pulp and milk back into the blender and process it a second time.
Feel free to sweeten your coconut milk with maple syrup or honey.
You can also flavor your coconut milk with vanilla extract or fruits.