Forgot to buy a can of coconut milk? You can make your own! It is gluten-free and dairy-free. Works best for soups and curries. I used a Blendtec® blender. Use coconut milk within 3 days.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend coconut flakes in a blender until powdery, scraping down the sides as needed. Add water and blend on medium-high speed for 45 seconds. Blend 2 or 3 more times for a thicker and creamier milk.

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  • Strain milk through a metal strainer into a container with a lid. Cover container and refrigerate.

Editor's Note:

The nutrition data for this recipe includes the full amount for the coconut. The actual amount of coconut consumed will vary.

Nutrition Facts

102 calories; protein 1.1g 2% DV; carbohydrates 3.7g 1% DV; fat 10g 15% DV; cholesterolmg; sodium 8.1mg. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2015
Once you make this, just once, you will convince yourself to never buy canned again. After reading what additives are in most (even organic) canned coconut milk, I decided to try this. Apart from being terrific on its own, it also suits your needs for making and cooking. Simply adjust the water to coconut ratio for your needs (less water=creamier/thicker=coconut cream). For baking, I leave in some of the pulp, otherwise I dehydrate the pulp for use in pie crusts and cakes. This recipe is a win/win/win situation: no additives, adjust to your needs, no waste. Really, tell me why to buy canned? Thank you for your recipe. Read More
(10)

Most helpful critical review

Rating: 2 stars
01/12/2016
my blender wouldn't blend it into a fine enough powder. any other suggestions? Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/27/2015
Once you make this, just once, you will convince yourself to never buy canned again. After reading what additives are in most (even organic) canned coconut milk, I decided to try this. Apart from being terrific on its own, it also suits your needs for making and cooking. Simply adjust the water to coconut ratio for your needs (less water=creamier/thicker=coconut cream). For baking, I leave in some of the pulp, otherwise I dehydrate the pulp for use in pie crusts and cakes. This recipe is a win/win/win situation: no additives, adjust to your needs, no waste. Really, tell me why to buy canned? Thank you for your recipe. Read More
(10)
Rating: 5 stars
03/13/2015
I loved it. Especially since my family has a lot of health issues. It was the best. Read More
(4)
Rating: 5 stars
05/19/2016
Excellent! Recipes should be rated for the recipe's quality, otherwise don't rate!! Read More
(4)
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Rating: 5 stars
08/08/2017
My son is lactose intolerant so I decided to try him on this and it is wonderful! Read More
Rating: 2 stars
01/12/2016
my blender wouldn't blend it into a fine enough powder. any other suggestions? Read More
Rating: 5 stars
11/18/2018
My go-to recipe anytime I need coconut milk! I ll never buy canned again! Read More
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Rating: 5 stars
09/22/2020
So easy! Read More