Homemade Coconut Milk Recipe

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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. Tamara Avatar

    5 stars
    Wondering if anyone has used the remaining coconut in a recipe? Like, even cookies? Is there still some good-for-you value in what’s been ‘milked’? Thanks all

    1. BevAnn Avatar

      5 stars
      Yes, save it and either freeze it as is or dehydrate it and you have coconut flour.

  2. Robert Avatar

    I don’t see fresh coconuts on any sort of “dirty dozen” or “clean 15” list (perhaps because they are less commonly purchased whole. Do you know whether coconuts not certified as “organic” are raised using unsafe, chemical, or unethical techniques?

    Thanks much!

  3. Lisa Avatar

    Why don’t you just use the “real” coconut milk inside of a coconut? That would work, right?

    1. bevann Avatar

      5 stars
      Yes, you could but thats not realistic for most of us. I’ve made it from “real” fresh coconuts 2x and it was extra delicious but extremely time consuming. Wellnessmama is giving you a recipe that is affordable and simple. I’ve been making it for many years.

  4. Lee Avatar

    4 stars
    Hello, would it be better to mention the shredded coconut in grams rather than cup as it could be compressed and also we make it more cups at one go…


  5. Diana Avatar

    4 stars
    This tastes absolutely delicious! My only question is about the fat that separates. I’ve made this twice and both times the fat hardened into a solid disc on top of the watery portion. I was not able to stir it in because it was too hard. Am I doing something wrong, or should I discard the fat, which is what I’ve been doing.

    1. bevann Avatar

      Oh no don’t discard the healthy fat. U can use it in so many recipes or just sweeten it and eat. What you are left with floating on top of your milk is called coconut butter (which is very expensive). I take mine off and add it to my hot beverage (chai tea or coffee etc) and its delicious. Also, the coconut butter will last in a sealed jar for weeks in the refrigerator as long as there’s no “milk” left on it.

  6. Lindsay Avatar

    Hey wellness mama! I cannot seem to get my coconut milk to be “thick” which makes me worried it’s not full of enough fat. I was hoping this could be what my soon to be one year old can drink in place of cows milk. I also can’t seem to figure out how to make it so that the far doesn’t harden at the top. It doesn’t just separate, it literally hardens in a layer. I feel like I follow the directions well and I even bought a but bag to strain through. I’m maybe wondering how long your “several minutes” are?

  7. Michaela Avatar

    Just made some yesterday with 2 coconuts but when I tried to blend it in batches the liquid came through the gaps in my ninja. Is there another way to make it beside blending it or heating it up? I’m afraid of too much of the liquid getting into the motor and burning it up. Do you drink the water or add it to the water and meat? We drank it the night before and had the meat ready for the coconut milk.

  8. Tamara Avatar

    I made this recipe, but I don’t have a vitamix.. and I found it to be a bit watery after i strained it. i think next time i’ll reduce the liquid. thank you for the recipe!

  9. Esha Avatar

    Hi Katie,
    Thankyou for the wonderful recipe.
    I wanted to know if making only 1 cup for 8 year old kid , how much coconut can be used if measured in biscuit size pieces because cup size has not been mentioned above.
    Is it safe for a kid or adults to eat coconut in large amounts?
    Can I take 3-4 biscuit size pieces to make milk for my kid , will it be hard to digest ?
    Kindly guide
    How much adults can take safely because of calories?
    Thanks and regards


    I am trying to make coconut milk as per your recipe and I would like to know if one can use the coconut pulp in any other recipe so it isn’t wasted. Thanks

  11. Sarah Gregory Avatar
    Sarah Gregory

    This recipe is wonderful – and the taste is so fresh! Thank you for such wonderful ideas ?

  12. Kristina Avatar

    Hi I don’t know if anyone will see this and respond before Christmas (it’s in 2 days) but is the nutritional value for the milk without any sweeteners or flavorings or anything? Also what’s the serving size that the nutritional value’s for?

  13. Astha Avatar

    Wow! This looks so easy to make and very healthy too. can you pls share the coconut shredded details?

  14. Amanda Erickson Avatar
    Amanda Erickson

    Thoughts on freezing the fresh made coconut milk for use longer than 3 days later?

  15. Laura Avatar

    5 stars
    Just made this recipe for the first time. Delicious and easy! But what do you with the powdered coconut that remains?

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