how to make coconut milk - video

how to make coconut milk – how to video

coconut milk recipe

Making a batch of homemade coconut milk is EASY. SO, SO EASY! I’ve seen some recipes that begin with cracking open a coconut. That’s where I stop. Who has that kind of time? Smashing a coconut open with a hammer is way more work than I’m willing to commit to. Picture a hammer, a coconut, and me — that story doesn’t end well. This SIMPLIFIED recipe starts with opening a bag of shredded coconut. No heavy tools. Watch this video to see how easy it really is!

Making coconut milk takes only two ingredients — water and coconut. Start with 4 cups of almost boiling water and 2 cups of shredded, unsweetened coconut. I use Bob’s Red Mill Unsweetened Medium Shredded Coconut. Combine both ingredients in a high-speed blender, and blend on high for 20-30 seconds. The Vitamix 5200 blender is my blender of choice (such a game changer!), but use whatever blender you have. After the blend, you are looking for a creamy, milky beverage.

coconut milk

Because the water was heated, the milk will likely be too hot to squeeze. Allow it to cool in the blender for about 15-20 minutes. Once cool to the touch, take your nut bag (I LOVE this bag. I’ve tried a few and this is the BEST!) and hold it carefully over a medium sized bowl. You could also use a cheesecloth if you don’t have a bag, but I find the nut bag much cleaner and easier to use. Pour the nut milk into the bag, cinch it up, and begin “milking” the bag. Squeeze, squeeze, and squeeze more until all the milk is out. Now you have a bowl of freshly squoze (I don’t know if that’s a real word, but it is now) coconut milk. Transfer it to a container and then refrigerate for up to one week.

FAQ’s of Coconut Milk:

WHAT’S THE SOLID WHITE LAYER THAT FORMED ON TOP OF MY COCONUT MILK AFTER REFRIGERATION? Good question. It’s the cream. Have you ever refrigerated a can of coconut milk? When you open it, you’ll find that the cream has risen to the top and is hard. The same thing will happen with this milk. It’s not spoiled, I promise. Put a chunk of it on your tongue and discover it’s melt-in-your-mouth amazingness.  You can make coconut whipped cream out of it, or throw it back in the blender with the rest of the coconut milk and give it a quick spin. Your coconut milk will end up even creamier. YUM! One trick I’ll pass along — if you let your fresh coconut milk cool to room temperature before refrigerating it, less cream will solidify.

WHAT CAN I DO WITH ALL THE LEFTOVER COCONUT PULP? Check out these Pinterest suggestions with recipes for cookies, coconut flour, raw bars, etc. There’s lots of fiber and nutrition left in that coconut, so use it up!

how to make coconut milk – video

Prep Time: 7 minutes

Production Time: 1 minute

how to make coconut milk – video



  1. Start by warming the water. It should be almost boiling.
  2. Pour the water into a high-speed blender and then add the shredded coconut.
  3. Blend on high for approximately 20-30 seconds. The milk should be milky white.
  4. Allow the milk to sit in the blender for 15-20 minutes until cool enough to touch.
  5. Next step is to strain the coconut from the milk. Hold nut bag over a medium-sized bowl and carefully pour the coconut mixture through the bag. (You can also use a cheese cloth for this step)
  6. Squeeze bag continuously until all coconut milk is drained.
  7. Leave out to cool at room temperature before refrigerating.
  8. If a thick, solid rim of coconut cream forms after refrigeration, simply shake hard or re-blend the milk. The solid rim will not reform after the second blend.
  9. Store in sealed container for up to one week.


Store in sealed container for up to one week.



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