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HOW TO MAKE COCONUT MILK ( 2 METHODS )

With only 2 ingredients and 10 minutes you can make the most delicious non-dairy coconut milk. This milk is creamy and slightly sweet. Coconut milk is perfect as a drink, but also in soups, stews, porridges, baked goods, ice cream- and curry recipes.

 

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three different size glass bottles with coconut milk with white background

For years, I have been using coconut oil for my face and I use coconut for savory or sweet recipes, but coconut milk is just not an item I add to my grocery list that often.

Lately, I wondered what the reason is for me not using this wonderful plant-based milk that often. I think it’s because coconut milk almost always comes in a can and/or with additives. To be honest, I am not a huge fan of canned food. I don’t mind glass jars, but there’s something about cans lined with BPA that makes me uncomfortable.

There are also carton BPA-free options, but those can be more expensive and often contain added sweeteners or preservatives.

three bottles with coconut milk with white background and one white milk funnel in a bottle

coconut milk ingredients from the top on a white backdrop with pink bowl on a wooden cutting board with a nutmilk bag and a napkin

Coconut milk is a great product in a plant-based kitchen. Other plant-based milk alternatives such as almond milk, soy milk, oat milk or rice milk, don’t offer the same richness and creamy texture.

How To Make Coconut Milk

The good news is that it’s pretty easy to make your own coconut milk at home. It’s quick and inexpensive to make. You can make a basic recipe, but you are also free to add vanilla or a sweetener such as Medjool dates.

All you need is water and unsweetened shredded coconut. As for equipment you will need a blender with a nut milk bag or a ”vegan milker”. This can simultaneously mix the milk and pass it through a sieve. In this recipe I am showing you how to make coconut milk with a blender and with the ”vegan milker”. Both are great to make your own plant-based milk.

three bottles with coconut milk with white background and one white milk funnel in a bottle

Shredded Or Desiccated Coconut?

Personally, I use both unsweetened shredded coconut and desiccated coconut.

In my opinion shredded coconut is a bit more moist than desiccated coconut. But the difference is very small. So if you don’t have a preference for a specific shape you can really use whatever coconut you like: shredded, desiccated or flaked.

glass bottle with coconut milk and milk funnel with a nut milk bag with coconut milk pulp with white backdrop

How To Make Coconut Milk Without A Blender

If I don’t use a blender I’ll use my immersion blender and a very fine sieve. A ”vegan milker” is an easy and quick way to make almost any type of plant-based milk. All you have to do is add the coconut and water to the ”vegan milker’’ and blend with an immersion blender. After that, lift the filter and press the pulp down with the tamper. That’s it.

vegan milker and coconut milk pulp in a blue bowl and a pink bowl from the top on a white backdrop

two glass bottles with coconut milk and milk funnel with a nut milk bag with coconut milk pulp

Coconut Milk Pulp

After making coconut milk, you’ll be left with dry coconut pulp. Don’t throw this away. Even if you don’t have any plans with it in the near future, freeze the pulp for later. I typically roast the pulp and add it to my raspberry oat breakfast bowl, but I also love to add the pulp in a smoothie for those healthy fats.

In case you are wondering, both the pulp from the blender method and the  ”vegan milker” method is equally dry.

There are some great ways to use coconut pulp:

  • In smoothies
  • Toasted with a salad or as a breakfast topping
  • To make energy balls
  • You can make granola with the toasted pulp
  • To make a stew more creamy
  • Add to baked goods such as cookies
  • Add to your golden milk or matcha latte

You can keep the pulp for later. Store the pulp in the fridge or freeze for up to 2 months.

three different glass bottles with coconut milk from the top on white and wooden surface two glass bottles with coconut milk and a coconut milk pour on white and wooden surface with a small pink bowl

If you are also going to make your own Coconut Milk, I’d love to know! Rate the recipe below, share your creation on Facebook or Instagram, and don’t forget to tag me. I’d love to see your creations!

Want to save this recipe for later? Pin the recipe to your Pinterest boards: 

This Coconut Milk is made with only 2 ingredients and 10 minutes! The most delicious non-dairy coconut milk. This milk is creamy and slightly sweet. This vegan & gluten-free recipe is perfect for in soups, stews, porridges, baked goods, ice cream- and curry recipes or as a drink | thegreencreator.com

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three different size glass bottles with coconut milk with white background

How to Make Coconut Milk

  • Author: Bianca
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 6-8 1x
  • Category: drink, beverage
  • Method: blender or immersion blender
  • Cuisine: dairy-free
  • Diet: Vegan

Description

With only 2 ingredients and 10 minutes you can make the most delicious non-dairy coconut milk. This milk is creamy and slightly sweet. This milk is perfect as a drink, but also in soups, stews, porridges, baked goods, ice cream- and curry recipes.


Scale

Ingredients

Optional Ingredients


Instructions

Instructions for the Blender Method

Heat water until warm (not boiling).

Add shredded coconut in high speed blender and add the warm water.

Blend on high speed for a few minutes until thick and creamy.

For a creamier milk, use less water.

Get a nut milk bag ready (a fine cheese cloth will also work) and pour the milk through the nut milk bag to remove the fiber.  

Pour in a glass jar. Serve immediately or store in the refrigerator (with a lid) for up to 5 days.

Instructions for the Vegan Milker Method

Heat water until warm (not boiling).

Add shredded coconut and warm water to the ”vegan milker”.

Stick an immersion blender in the ”vegan milker” and blend for a few minutes until thick and creamy.

For a creamier milk, use less water.

Lift the filter attachment in order to drain the coconut milk. With the mortar press the coconut milk through the filter.

Pour the coconut milk in a glass jar. Serve immediately or store in the refrigerator (with a lid) for up to 5 days.

Since this recipes doesn’t contain any preservatives or fillers, the fat/cream of the coconut milk will separate and float to the top. You can remove this or stir before serving.

 


Notes

Coconut milk can be enjoyed both cold or warm. Stir before serving.

Freezer for up to 1 month and keep fresh in the fridge covered for up to 5 days.

Some optional flavor options:

  • ½ tsp vanilla extract
  • 1-2 tsp cocao powder

Add the flavor options after the coconut milk is done (ie after blending and filtering).

this recipe card contains affiliate links to produts I love

Keywords: coconut milk, drink, vegan, dairy-free

 

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