How to Make Coconut Milk, The Easy Way



Rich creamy coconut milk. It’s something you find me using at my house few times a week. It’s the base for my currys, hot cocoa and smoothies. For those that are dairy free or just like to mix things up a bit it is a wonderful substitute for dairy milk. It is so good for you! Coconut milk is rich in magnesium and calcium, anti-bactririal and can boost your immune system.


For years I bought full fat coconut milk by the case to keep up with the demand. I had seen different posts on various blogs on how to make your own so I finally bit the bullet and gave it a try. Since then I have been hooked!


Coconut milk made from coconut flakes is not as hard as you would think. It is so much easier than cracking open a coconut yourself and grating it to make milk. It is not quite as thick as full fat coconut milk from a can. The secret to thicker coconut milk is a longer soaking time. I’ve read of people suggesting soaking your flakes in hot water from 30 minutes to 4 hours. By mistake one time I left my coconut flakes soaking for 6 hours. The result was the thickest, most delicious coconut milk I had ever made!


Now that I make my own it is hard to go back to using canned coconut milk. The canned version has a slight metallic taste that I didn’t notice before.

How to Make Coconut Milk, the Easy Way

 2 cups coconut flakes (unsweetened)
4 cup boiling water

1. Place the coconut flakes in a glass bowl or ½ gallon canning jar. Pour the boiling water over the flakes. Cover with a plate or canning lid. Leave on the counter for 6 hour.

2. Pour the contents of the jar a blender. You may have to do this in two batches if your blender is smaller. Blend on high for about 2 minutes or until you have a smooth mixture.

3. Strain the contents of the blender through a fine sieve gently pushing on it with a spoon to remove all the liquid. Or pour through a cheesecloth or nut milk bag, allowing the coconut milk to collect in the jar. Twist the cheesecloth or nut milk bag to be sure to get all the liquid out.

This should keep in the refrigerator for 3-4 days. The fat from the coconut will rise to the top, so be sure to shake well before using. (You may need to let it sit on the counter for 20 minutes to bring it to room temperature if it is too thick.)

You will be left with coconut pulp, don’t throw it out. You can freeze it and add it to smoothies, baked good or ice cream. Or dry it and save to use in muffins and other baked goods.


This post is part of  Get Real Frugal Friday, Homestead Blog Hop

About Katie Mae Stanley

Katie Mae Stanley is a dorm “mama” to a gaggle of amazing girls ages 10 to 18 at a home and school for the Deaf in Baja California, Mexico. She believes that life was meant to be lived barefoot with lots of open space to roam and play. Katie is passionate about nourishing food, herbs and simple living. She can often be found with a cup of tea or coffee and a piece of dark chocolate while she writing, reading and living life.