simple homemade coconut milk
Making your own coconut milk is super easy, and requires only 2 ingredients to make it – UNSWEETNED SHREDDED COCONUT AND WATER, plus a touch of vanilla to sweeten it a bit! Note: The shredded coconut will have to soak for 1-2 hours
Recipe type: beverage
Serves: 3 cups
  • 2 cups unsweetened, shredded coconut - I love Let's Do Organic unsweetened shredded coconut
  • 3 cups filtered water
  • 1 tablespoon vanilla extract
  1. Place shredded coconut into a glass 4-cup Pyrex measuring cup, large glass or stainless steel bowl.
  2. Pour 3 cups of water into a saucepan and let it come to a gentle simmer (not boil) over medium-high heat. A gentle simmer is when you start seeing tiny bubbles appear on the sides of the pan.
  3. Pour the hot water over the shredded coconut, give it a stir and let it soak for 1-2 hours.
  4. When the coconut water is done soaking,pour the coconut water mixture into a high-powered upright blender. Add 1 tablespoon vanilla extract.
  5. Blend on the highest speed for about a minute or two, or until all of the coconut has been processed.
  6. To strain coconut milk you will need a nut milk bag, or you could use several layers of cheese cloth, or a clean flour sack towel, but I would honestly invest in a nut milk bag because they can be washed and reused again and again. Place the nut bag over a medium bowl, jar or jug (one that can hold 3 cups of water or more). Pour the coconut milk into the bag and gently twist the top of the bag closed. Slowly twist the bag so the milk escapes. Keep twisting and squeezing the bag until every last drop is out. Make sure you squeeze the bag to get the last bit of liquid out, as this is the creamiest and yummiest bit of the milk, so don’t miss out on that!
  7. Discard solids, or save them for adding to baked treats or dehydrate them and make coconut flour.
  8. Use the milk immediately, (it will be warm) or store in the fridge. Fresh coconut milk should be used within 3-4 days of making it for the best flavor and texture.
  9. NOTE: Since there are no preservatives or fillers, the fat in the coconut milk will separate on the top as it sits. Remember the fat is good for us and it's really just coconut fat! Just shake it well, or give it a good stir before using. If you really want it blended, then you can toss it in a blender and give it a quick whiz.
Recipe by Marin Mama Cooks at