Coconut Milk

Instead of buying coconut milk, you can make it at home! This homemade coconut milk recipe is easy and delicious, and you only need two ingredients to make it.

Course Drinks & Beverages

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 374

Author Jessica Hylton

Ingredients

2 cups unsweetened coconut flakes 120 grams
3 cups room temperature water 710 grams, (add up to 1 cup more for a thinner consistency)

Optional:

1 teaspoon vanilla extract 4.2 grams
1 date or 1-2 teaspoons agave syrup for sweetness

Instructions

Add the coconut flakes and 3 cups of room temperature water to a high-speed blender. Blend on high for 2-3 minutes until the mixture is creamy and well-combined. If you’re not using a high-speed blender, you’ll need to blend longer - maybe up to 5 minutes, pausing in between. If you’d like thinner milk, add up to 1 cup more water and blend again briefly.
Place a nut milk bag, cheesecloth, or fine-mesh strainer over a bowl or large measuring cup. Pour the blended mixture through the strainer to separate the coconut pulp from the milk. Squeeze or press out as much liquid as possible.
If desired, add vanilla and a date or agave syrup to the strained milk. Blend briefly to incorporate. Adjust sweetness to taste.
Transfer the coconut milk to an airtight container or jar.

Notes

To store: Refrigerate and use within 4-5 days. Shake well before each use, as separation is natural.