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How To Make Coconut Milk

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If you….

  1. Love recipes that only take about 3 minutes of total prep time…
  2. Love all things coconut
  3. Don’t love all things coconut (like me…but I love this milk!)
  4. Love milk
  5. But maybe don’t like or can’t drink regular milk for various reasons
  6. Are a Vegan
  7. Don’t like paying for overpriced coconut milk in the stores
  8. Like being able to control the type/amount of sweetener in your coconut milk
  9. Have yet to ever experience the sweet, creamy, rich goodness of coconut milk…….

Then this recipe is for you!!!!!

Truly, it’s so fast, and so simple, so cheap, and so delicious that there’s no reason NOT to try it. :)  It’s full of great nutrients, and can be used a zillion ways. (I’ve included a short list below of some possible uses, both in and out of the kitchen.)  So grab a bag of coconut, and give it a try! I really think you’ll love it!


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How To: Make Coconut Milk

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  • Prep Time: 3 minutes
  • Total Time: 7 minutes
  • Yield: 4 -5 cups coconut milk 1x


You will love this How To Make Coconut Milk recipe. A fast, easy, and delicious way to fill up on natural nutrients. Give it a try!


  • 2 cups unsweetened shredded coconut
  • 4 cups water
  • 1 Tbsp. honey or agave nectar (or 6 drops stevia)
  • 1 tsp. vanilla extract


  1. Soak coconut in water for 1-2 hours (do not discard water).
  2. In a blender (or you could do small batches in a food processor), combine coconut, water, vanilla and honey and process on highest speed.
  3. Strain liquid through a fine mesh strainer (or a strainer bag, or cheesecloth would work), discarding solids. Serve or refrigerate.


Recipe adapted from Elana’s Pantry


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16 comments on “How To Make Coconut Milk”

  1. I never would have guessed… I can’t wait to try this!

    I am a sucker for coconut milk :D

  2. Wow I never knew it was this easy! Yum!

  3. “If you….Are a Vegan…Then this recipe is for you!!!!!”

    Vegans don’t eat Honey…

    • Hey Drew!

      You’re right! That’s why I mentioned the agave or stevia options too… Thanks for the clarification!


  4. Why not use fresh coconut ?

    • Hi MP,

      I live in the Midwest, where fresh (good!) coconut is pretty rare. But I’m sure fresh would be even better! :)


    • I use fresh coconuts! You can use the ones in the stores as well. Crack open and grate with a cheese grater, add 1/2 cup hot water to the shreeded coconut and squeeze. I use a cheese cloth and squeeze the milk out by twisting the cloth. You can discard the remaining coconut or keep it to make homemade shredded coconut.

  5. I have also heard that it is worth a double press. THe second rendering will yield light coconut milk.

  6. This is a great idea but how much coconut milk would you say this yields?

  7. Saveur I was wondering the same thing, but I would guess that since you don’t discard the water, and the recipe calls for 4 cups it should yield at least 4 cups of coconut milk (maybe more)?

  8. This is great!

    Just wondering – could you use milk instead of water? Also, could you leave in the coconut when using it in baking? or would that taste weird/awful?


  9. Brilliant!! I LOVE coconut anything..I’m thrilled that I can make this at home!

  10. Why is the canned stuff so thick?

  11. Rice pudding is amazing made with coconut milk and served with mango!