Homemade Coconut Milk

Homemade Coconut Milk

Yes, of course it is easier to buy a can of coconut milk than go through the effort of making your own. But if you have read a tiny bit on this blog, you might have found that ease is not our number one priority in life.

A quick search on the internet will tell you about the high levels of the endocrine-disrupting chemical Bisphenol-A or BPA that is found in the lining of the cans used in canned goods. This chemical has been linked to high blood pressure and heart disease, breast cancer, increased risk of obesity and decreased sperm production, to name only a few. Unfortunately even if you find BPA-free canned goods, there is a high chance that the can’s metal can leach into your food. Then of course, there is the preservatives added to canned goods.

The good news? You can make your own healthy safe version, knowing exactly what you put in and getting out of it only the goodness inherent in real food!

Homemade Coconut Milk

Prep Time 10 minutes
Cook Time 5 minutes


  • 1 cup shredded coconut
  • 2 cups hot water


  • Add the ingredients to a high speed blender and blend on low for 5 minutes.
  • Pour the contents through a nut milk bag. Once all the liquid has drained, use your hands to squeeze out the last coconut milk from the shreds in the nut milk bag, taking care not to burn your hands if the water is still hot.
  • Store in the fridge and use within 2 days.


As soon as you refrigerate the coconut milk, the buttery part of the milk hardens at the top, and you will need to reheat it in order for it to mix properly again.
Unbleached cheesecloth doubled over works great if you do not have a nut milk bag.
If you are in a hurry or do not want to wait for the coconut shreds to cool, you can pour it through a stainless steel sieve instead of the nut milk bag and squeeze the remaining liquid out with a spoon.

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