Learn how to make coconut milk with this easy recipe. Unlike canned coconut milk, homemade coconut milk has an intense coconut flavor, making it well worth the effort! Start by blending water, shredded coconut and salt until it's smooth and creamy. Press the coconut mixture to extract the liquid and you'll have homemade coconut milk in just 15 minutes. Because there aren't any stabilizers or preservatives, the coconut milk will separate when chilled. Give it a stir before enjoying on its own, in smoothies or in any other recipe that calls for it.

EatingWell.com, December 2021


Credit: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Place water, coconut and salt in a blender. Let stand for 5 minutes.

  • Meanwhile, arrange a double layer of grade 90 cheesecloth in a fine-mesh sieve (or line the sieve with a clean T-shirt or nut-milk bag). Place the sieve over an 8-cup measuring cup.

  • Process the coconut mixture in the blender until very smooth and creamy, about 2 minutes. Gradually pour the mixture through the prepared sieve, stirring and pressing on the solids to extract liquid. Gather up the cheesecloth (or other fabric) around the solids; twist and squeeze to wring out as much coconut milk as possible. (Reserve the solids for granola, fruit bars or oatmeal, or stir into sweet batters.)

To make ahead:

Refrigerate in an airtight container for up to 4 days. Stir or shake before using.

Nutrition Facts

1 cup
80 calories; fat 8g; sodium 84mg; carbohydrates 3g; dietary fiber 2g; protein 1g; sugars 1g; saturated fat 7g; potassium 2mg.