How To Make Homemade Coconut Milk

You can make homemade coconut milk by blending fresh grated coconut meat with hot water and then straining the mixture through a cloth.
 
That’s really the whole process, and it takes less than 20 minutes from start to finish.
 
Once you know how to make homemade coconut milk, you’ll never want to go back to the canned stuff.
 
In this post, we’ll walk through how to make homemade coconut milk step by step, the simple ingredients you need, and a few tricks to make it extra creamy.
 
Let’s get to it.
 

How to Make Homemade Coconut Milk

Making homemade coconut milk comes down to three simple steps: grate, blend, and strain.
 
Here’s how each one works.
 

1. Start With Fresh Coconut Meat

The best homemade coconut milk starts with fresh, mature coconuts.
 
Mature coconuts have brown, hairy shells and thick white meat inside, which is exactly what you want for rich coconut milk.
 
Young green coconuts hold mostly water and very little meat, so save those for drinking.
 
If fresh coconuts aren’t available, unsweetened desiccated coconut works too, and it’s my go-to shortcut on busy days.
 

2. Blend the Coconut With Hot Water

Add your grated coconut meat to a blender with hot (not boiling) water.
 
A good ratio is about 1 cup of packed coconut meat to 1½ cups of water for thick coconut milk.
 
Add more water if you prefer a thinner consistency for curries or smoothies.
 
Blend on high for about 1 to 2 minutes until the mixture looks milky and creamy.
 
The hot water helps release more fat and flavor from the coconut meat, so don’t skip this detail.
 

3. Strain Through a Cheesecloth

Pour the blended mixture into a fine-mesh strainer lined with cheesecloth or a clean kitchen towel.
 
Squeeze and wring the cloth until every last drop of coconut milk is out.
 
What’s left inside the cloth is coconut pulp, and you can dry it out and use it in baking if you don’t want to waste it.
 
Repeat the straining once more if you want an extra smooth homemade coconut milk.
 

Tips for the Best Homemade Coconut Milk

A few small tweaks make a big difference when making homemade coconut milk.
 

1. Use Hot Water for Maximum Creaminess

Hot water pulls more fat out of the coconut meat, and that’s what gives homemade coconut milk that rich, creamy texture.
 
Just don’t use boiling water because it can affect the taste and make the milk taste slightly cooked.
 

2. Do a Second Press for Thin Milk

The first press gives you thick coconut milk, the kind you’d use for desserts and rich curries.
 
If you add the squeezed pulp back into the blender with another cup of hot water and repeat the process, you’ll get a thinner second-press coconut milk.
 
That’s perfect for soups, smoothies, and everyday cooking.
 

3. Store It the Right Way

Fresh homemade coconut milk lasts about 4 to 5 days in the fridge in an airtight jar.
 
It will separate as it sits, which is completely normal, so just shake or stir before using.
 
You can also freeze it in ice cube trays, then pop the cubes into bags so you always have homemade coconut milk on hand.
 

Homemade Coconut Milk vs. Canned Coconut Milk

Homemade coconut milk has a fresher taste and no additives, thickeners, or preservatives.
 
Canned coconut milk is convenient and thicker in some cases, but homemade coconut milk gives you full control over the water-to-coconut ratio.
 
It’s also more affordable if you buy fresh coconuts in season.
 
The catch is that homemade coconut milk doesn’t last as long, so make it in small batches unless you plan to freeze it.
 

So, How Do You Make Homemade Coconut Milk?

You make homemade coconut milk by blending fresh grated coconut meat with hot water and straining it through a cheesecloth until smooth and creamy.
 
It takes just a few minutes, uses only two ingredients, and tastes far fresher than anything from a can.
 
Now that you know how to make homemade coconut milk, grab a coconut and give it a try this week.
 
Your curries, smoothies, and coffee will thank you.