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Homemade Coconut Milk: The Ultimate How-to Guide

Course 2:0
Cuisine S
Author DF, EF, GF, LC, NF, SF, V, VG


  • 4 c. filtered water
  • 1 to 2 c. unsweetened coconut flakes


  • Bring the water to a soft rolling boil {where it has just barely started to produce big bubbles}.
  • Put the coconut flakes in the heat-safe pitcher of a blender.
  • Pour the hot water into the blender.
  • Put the lid on the blender and allow the coconut to steep in the water until the water is lukewarm.
  • Run the blender for 2 minutes or until the mixture is thick and white.
  • Pour the mixture through a nut milk bag {or a tea towel} into a glass bowl. Squeeze until most {if not all} of the liquid has separated from the pulp.
  • Store the completed coconut milk in an airtight glass pitcher or container in the refrigerator for up to 5 days {or freeze for up to 6 months}.
  • Put the coconut pulp in an airtight container and refrigerate or freeze until ready to use.


If the coconut milk separates, shake or stir before using.