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If you didn’t know How to Make Coconut Milk at home, let me be the first one to tell you: it’s easy! And requires only two ingredients and one appliance. Homemade coconut milk is creamy, naturally sweet and a great dairy-free milk alternative.

homemade coconut milk being poured into a jar for storageHow to Make Coconut Milk at Home

We can’t deny how easy it is to pick up a can of coconut milk at the store but did you know it’s equally as easy doing it at home? All you need is a blender and natural coconut flakes! This alternative milk is naturally full of flavor and sweetness is so so versatile in the kitchen. And the best part is it’s just two ingredients: water and coconut. There are no sneaky hidden additives and no need to check any labels.

Ways to use coconut milk

  • Smoothies
  • Cooking (think curries and soups)
  • Baking
  • Drinking straight from the glass
  • Coffee and Teas
  • Popsicles

soaking coconut flakes

How do you make coconut milk?

  1. Soak 1 cup of shredded unsweetened coconut flakes in boiling water for 30 minutes
  2. Blend together continuously for 1-2 minutes
  3. Strain it through a nut milk bag or a thin, clean kitchen towel, squeezing out as much of the milk as possible.
  4. Pour into a jar and store in the refrigerator for up to 5 days

Do you need to sweeten it?

We did not give directions for sweetening this milk because it is naturally sweet. But if you wanted to you can add in about 1-2 tablespoons of maple syrup and a dash of salt.

Ways to Use the Leftover Pulp

Once you strain the milk you will be left with shredded coconut! To minimize food waste you can use it in:

  • smoothies
  • oatmeal
  • baked goods
  • oatmeal bakes
  • popsicles

straining the shredded coconut

Check out the other posts in this nut milk series:

If you like this how to series, check out these others:

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How to Make Coconut Milk

5 from 1 vote
Homemade coconut milk is creamy, naturally sweet and a great dairy-free milk alternative.
Servings 3 -4 cups
Prep Time 5 minutes
Total Time 35 minutes


  • 2 cups shredded unsweetened coconut flakes
  • 4 cups boiling filtered water


  • Carefully pour boiling water over coconut flakes in a jar and let sit for 30 minutes.
  • Carefully pour the coconut flakes and hot water into a high-speed blender and blend continuously for 1-2 minutes, until the coconut flakes are finely ground.
  • To strain it either use a nut milk bag and squeeze into a bowl, or line a strainer with a thin kitchen towel over a bowl and squeeze the nut milk into the bowl. If it’s too hot to do it right away, let it cool for a few minutes.
  • Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in coconut milk and you may get a hardened top just like you would get with a canned coconut milk. You can melt it if you want it to be liquid again.


Calories: 140kcalCarbohydrates: 8gProtein: 2gFat: 12gSaturated Fat: 10gFiber: 4g
Course: Drink
Cuisine: Dairy-free, Paleo, Vegan, whole30
Author: Lexi

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