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How to Make Coconut Milk

How to Make Coconut Milk

If you’re a coconut lover like me, coconut milk is a tasty treat.  It’s delicious to drink straight and also makes a really good smoothie or soup base.  Homemade coconut milk is simple to make and can be customized with tasty extras like cocoa or cinnamon – yum:)

How to Make Coconut Milk


  • 1 cup unsweetened, shredded coconut
  • 3 cups water
  • Optional extras: sweetener to taste, vanilla extract, cocoa powder, cinnamon, diced pineapple, etc.


  • Place the coconut and water in a blender and blend on high until the contents are totally smooth and slightly frothy.  This takes 2-3 minutes in a high-powered blender such as Vitamix, longer if using a regular blender.  Be careful not to overheat your blender.  If it gets too hot, turn it off for a minute or two and then continue processing.
  • Add optional extras if desired (I like a teaspoon of vanilla and a packet or two of stevia) and blend until incorporated.
  • Pour into a covered container and refrigerate for up to 5 days.


  • When fully blended, the coconut flakes will be completely pulverized but the milk will still have a noticeable texture.  If this bothers you, strain it through a couple layers of cheesecloth or a fine sieve, you can speed the process by stirring and pressing with a spoon.  The pulp makes a yummy spread and your milk will be nice and smooth!
  • Coconut milk tends to separate so give it a shake before using.
  • This recipe can be easily multiplied to make larger batches, the ratio I like is 1 part coconut flakes to 3 parts water although this can be adjusted to taste for a thinner or thicker milk.  Also, I don’t recommend making more than a week’s worth at a time because it tastes best fresh.
  • If you’re interested in other homemade milk alternatives, check out our recipe for almond milk :


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