Homemade Coconut Milk Recipe

Katie Wells Avatar

Reading Time: 3 minutes

This post contains affiliate links.

Read my affiliate policy.

homemade coconut milk
Wellness Mama » Blog » Recipes » Homemade Coconut Milk Recipe

I’ve been using coconut products for years and now you can find everything from coconut cream to coconut flour in your grocery store baking aisle. Coconut milk is a wonderful alternative to pasteurized cow’s milk or to rice, almond, soy, or other plant-based milk, and you can find this at most stores as well.

Unfortunately, canned coconut milk at the store usually contains BPA in the can lining. New refrigerated carton varieties are somewhat better but can be expensive and have added sweeteners or preservatives. Not to mention the cost and packaging generated for what is — let’s face it — mostly water!

Fortunately, making coconut milk at home is very simple and inexpensive! From my calculations, homemade coconut milk costs less than $1 per batch. We use it in smoothies, curries, ice cream, or just to drink by itself. It can also be flavored with natural vanilla, strawberries, or cocoa powder. (Yum!)

How to Make Coconut Milk From Scratch

Coconut is packed with medium-chain fatty acids and lauric acid with a host of health benefits — one of the reasons coconut oil has become so popular. My kids can’t get enough of it and I love that it is full of the healthy fats that are especially good for growing bodies.

Best of all, you only need two ingredients to make coconut milk and one of them is self-stable! Grab some unsweetened shredded dried coconut from the pantry, add some hot water and a blender, and voila — fresh coconut milk!

Another bonus: this recipe takes minimal prep time and clean-up. You don’t have to have a nut milk bag for a strainer, either (although it is nice if you make coconut or almond milk from scratch often). I have used a towel or some cheesecloth in a pinch.

I’m experimenting with creative ways to use the coconut pulp when I’m done… let me know in the comments if you’ve found a favorite way to use it!

Coconut Milk Recipes to Try

Coconut milk works great for vegan, dairy-free, or paleo diets. Here are some recipes to try with your freshly made creation!

Try this inexpensive way to make coconut milk:

homemade coconut milk

Homemade Coconut Milk Recipe

Homemade coconut milk from shredded coconut for a healthy and inexpensive milk alternative.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 390kcal
Author Katie Wells





  • Heat water until hot, but not boiling.
  • Put shredded coconut in blender or Vitamix and add the hot water. If all the water will not fit, this can be done in batches. See instructions below.
  • Blend on high for several minutes until thick and creamy.
  • Pour through a mesh strainer to remove most of the coconut solids.
  • Squeeze the strained liquid through a towel or several thicknesses of cheesecloth to remove remaining pieces of coconut.
  • If you had to split the water into batches put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
  • Drink immediately or store in the refrigerator for up to 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate to the top if stored in the fridge. Just shake or stir before using.


Nutrition Facts
Homemade Coconut Milk Recipe
Amount Per Serving
Calories 390 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 34g213%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 30mg1%
Potassium 321mg9%
Carbohydrates 14g5%
Fiber 10g42%
Sugar 4g4%
Protein 4g8%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Try adding different flavor options after all coconut has been strained out!
  • Vanilla coconut milk: ½ tsp vanilla extract
  • Strawberry coconut milk: ½ cup pureed fresh or frozen strawberries
  • Chocolate coconut milk: 2 tsp cocoa powder + ½ tsp vanilla extract

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Ever made coconut milk before? Planning to try sometime? Offer your favorite tips below!

Make your own homemade coconut milk with only shredded coconut and water for a simple, inexpensive and healthy drink.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


401 responses to “Homemade Coconut Milk Recipe”

  1. Emanuel grech Avatar
    Emanuel grech

    Is home made coconut milk good for diabetes 2 people?
    And how much I can drink every day?


    1. Jamie Larrison Avatar

      That would be something to clear with your healthcare provider, but you could maybe try it and see how it affects your blood sugar. Coconut milk is higher glycemic compared to some milks, but it has a lower glycemic load, meaning it raises blood sugar more slowly.

  2. Rachel Avatar

    2 stars
    recipe was good but my coconut may have been rotten because it tasted like soap or some sort of cleaning product
    any tips?

  3. SAN Avatar


  4. Brian Capouch Avatar
    Brian Capouch

    Would be really good to know the yield here. Maybe I’m missing it, but I’ve been over the recipe several times, and can’t find it. It isn’t in the “Nutrition Label” serving size, either.

    1. Jamie Larrison Avatar

      The recipe is done in servings in order to calculate the nutrition data per serving and there are 6 servings total. The recipe yields about 5 cups of milk.

  5. Edward Avatar

    5 stars
    Hi, in regards to your coconut milk nutrition facts, are those back on the whole batch or a serving size? If per serving size, how many ounces per serving size? Thank you for sharing your recipe.

    1. Jamie Larrison Avatar

      Those are per serving, but it’s not able to factor in that the coconut pulp is being strained out. And the exact amount of ounces per serving depends on how much liquid you’re able to squeeze out, but it should be around 6-7 ounces per serving.

  6. Lisa Avatar

    5 stars
    Super easy, simple instruction with the best results. I can enjoy a plant based milk while avoiding the additional “stuff” and my tummy is much happier! Thank you for the recipe. Looking forward to trying more coconut milk, cream and ice-cream recipes on your site.

    1. Michael O’Reilly Avatar
      Michael O’Reilly

      I’ve made it several times. Freezing is a good option if it’s too much to consume within a few days. Another tip- for a lower cal / low saturated fat option, I’ve refrigerated overnight and scooped off the solid fat.

  7. Ray Avatar

    2 stars
    Thanks for the recipe. However, I have a suggestion and a question about this recipe.
    I don’t think you need to add hot water to the coconut shreds in the blender. That creates unwanted pressure build up that is not safe. You could simply soak the coconut shreds in hot water and let it sit for 30 min.
    Under nutrition information, you’ve listed the calorie content for one cup as 586?!?!
    Is that a typo?

  8. Lisa Avatar

    how long does it last in shampoo…. first time I made it, hair was great on first wash, since my hair is sticky, per say. I should be past this stage

  9. BevAnn Avatar

    5 stars
    I’ve used this recipe for atleast 5 years if not more. Since I’m not on a family budget, I use 2 cups of tropical traditions (healthy traditions now) shredded coconut. It comes out perfect every time.

  10. Janice Simmonds Avatar
    Janice Simmonds

    What is the reason for soaking in the very HOT water in making the milk? I have seen recipes that call for this and recipes that soak at room temp, and recipes that don’t soak at all. I’m trying to find one that is simple and good tasting.

    1. Shannon Avatar

      3 stars
      I would also like to know the reason for hot versus cold. I’m making a mess because I obviously can’t blend it with the lid fully sealed.

      1. Jamie Larrison Avatar

        Using hot water helps to better extract and blend the coconut shreds. If there’s too much for you to fit in your blender then you can do it in batches and take the
        lid off every so often to let some steam out before blending again. This should not be blended with the lid partially on.

  11. Kathryn Avatar

    5 stars
    I really enjoyed making my own coconut milk for some homemade golden milk latte. The directions were simple and clear and the milk turned out great! Ive made it twice since and plan on continuing to use this recipe in the future.

Older Comments
1 8 9 10

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating