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4 Ways To Make Coconut Milk

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The finder of lost things, the answer to all your questions, the journey to end your searching…It’s homemade coconut milk, y’all! We’re about to get real intimate with these tropical creatures- learning the ins & outs of how to make coconut milk at home- 4 different ways!

People. Let’s get coconutty!

a jug of homemade coconut milk, a nut milk bag, and dried coconut

There are 4 ways to make homemade coconut milk:

  1. From a fresh coconut
  2. From desiccated/shredded coconut
  3. From coconut butter
  4. From canned coconut cream

Here are the basic tools you’ll need to make all 4 of these recipes:

  • A high powered blender (We do list several food processor substitutions!)
  • Nut milk bag to strain the fresh coconut milk
  • A sweetener (optional), if using the coconut milk for a sweet application
  • Additionally, if using a fresh coconut- A sharp kitchen knife, hammer, and patience!

From A Fresh Coconut

First up, how to make coconut milk from a fresh coconut? This process sounds simple but it does require finesse. Steps: You need to crack open the coconut, remove the meat, and blend the meat with water. Sounds easy, right?

Mature coconuts are key here, you’ll want to pick up a brown, fuzzy coconut- not a young Thai coconut. The young coconuts have sweet and delicious coconut water but zero or low amounts of coconut meat. The coconut meat is what we’ll use to make coconut milk.

Tidbit: If you want to be certain, gently shake the coconut near your ear when you are choosing a coconut to purchase…. you should hear water sloshing around! Young Thai coconuts, also called ‘drinkers’ or ‘poppers’ are nearly filled to the brim with coconut water– you won’t hear the sloshing sound. As coconuts mature the amount of water inside decreases! Thus you’ll unmistakenly hear the ‘sloshing’ sound in a mature coco– this is perfect!

Also: As coconuts are shipped in (at least in the PNW) from a land far, far away and are not a kitchen staple I would opt for purchasing 2-3 coconuts from the grocery store. 1 in 10 coconuts I’ve purchased from a standard grocer has been bad. (Sorry, real talk) This may not be the case everywhere, but a quick heads up! I’d hate for you to get your heart set on making this, finally crack the coco open only to learn it’s spoiled.

The ratio for coconut milk from a fresh coconut is: 1/2 a fresh coconut and 2 cups of water.

opening a mature coconut
Here’s your target!
a mature coconut
See the crack?

Open sesame! This is where a hammer is NEEDED! You’ll need to tap all around the circumference of what we call the ‘equator’ of your brown, fuzzy coconut!

On one end there will be 3 ‘eyes’ (3 dots arranged in a triangle)– we’ll call this the north pole. Begin tapping your hammer around the equator, turning the coconut as needed. Hey, you-be gentle! You don’t want to puncture the coconut! Within 1 minute you should see/feel a crack forming where you are tapping and you may even hear a small pop or whiz sound!

It requires experience to learn to gauge how hard you’ll need to tap, tap, tap the coco to get it to open. It’s okay. (I lived in Hawaii for 10 years and I’ve husked over 3,000 coconuts my dears! It takes time!)

a hand holding a fresh coconut to use in making homemade coconut milk

Once you have a solid crack around the equator, open the coconut over a bowl as a small amount of liquid will drain out. The meat inside should be white and firm- no pink, no brown, no moldy spots- otherwise you’ll get to practice opening one up again!

a knife removing the meat of a fresh coconut
Makes cuts and pry the meat out, placing a spoon or knife between the meat and the shell!
a fresh coconut with meat removed
We’ve found cutting small, triangular pieces works well! Be careful- this part is tricky!

This is the hard part. When I did this for a living, my BFF was this gadget called ‘The Coconut Tool.’ Google it. But, for the average home chef how in the world do you get the coconut meat out? Very, very carefully!

The best method I know is to make little triangular cuts on the coconut meat and pry small pieces out as pictured above. Please, be so careful if you use a knife! We recommend make the cuts with a knife, then try to do the ‘prying’ with a spoon!

The meat will have a tough, brown outer layer. You can use a vegetable peeler to remove it but it’s fully aesthetic- we don’t bother with that, we’re ready to make coconut milk!

Coconuts do vary in size, but my standard rule of thumb is one whole coconut mixed with 4 cups of water in a high-speed blender to make coconut milk from a fresh coconut!

From Shredded Coconut

Ok, next we’ll focus on how to make coconut milk from desiccated coconut? This method is very simple as shredded coconut is already in a usable form. Simply add the desiccated coconut, water, and a pinch of salt to a blender or food processor and blend for 45-60 seconds. You don’t have to strain this through a nut milk bag but we usually do to remove any fibrous texture.

The ratio for coconut milk from shredded coconut is: 1 cup of desiccated coconut and 2 cups of water.

Pro Tip: You can make homemade coconut milk with shredded coconut in a food processor! A high powered blender does a better job of this but if you don’t have a blender you can still play this game!

PSA: If you avoid additives in your food, check the ingredient panel when you purchase shredded/desiccated coconut as unfortunately many brands have a lot of those difficult-to-pronounce words.

Two types of dried coconut on a plate: coconut shreds and coconut chips
The above left is shredded/desiccated coconut. Above right is coconut ‘chips’ or ‘flakes’ which are usually less processed than shredded coconut! Both will work for this coconut milk recipe!

From Coconut Butter

Oh yeah- it’s real and it’s delicious! The coconut milk recipe using coconut butter is the silkiest and most flavor-packed, in our opinion… All you need is coconut butter and water!

**This is our favorite method of making homemade coconut milk! We make a big batch of homemade coconut butter and use that to make coconut milk for the next few months- very creamy, very easy and zero gums/additives/weird ingredients!

The ratio for coconut milk from coconut butter is: 1/3 cup of coconut butter and 2 cups of water.

DIY coconut milk using coconut butter can be made in a blender or a food processor! As with the shredded coconut milk process, we like to strain this through a nut milk bag as there can be a fibrous, pulpy texture- this is entirely optional!

A jar of coconut butter on the counter
From Canned Coconut Cream

We weren’t going to include this option originally but we remembered times we have been cooking dinner, been in a pinch and only had coconut cream on hand- no coconut milk. What to do? WHO do you turn to?!Can you turn coconut cream into coconut milk? Yes, you can. And we shall!

Never fear– the remedy is here! You can make this version in a blender or food processor, and you do not need to strain this through a nut milk bag!

The ratio for coconut milk from canned coconut cream is: 1 can of coconut cream (5.40 oz) and 2 cups of water.

ingredients from homemade coconut milk: desiccated coconut, coconut manna, and fresh coconut

We’re thrilled to see interest in homemade alternative milks! We hope the information detailed above can help you to be more resourceful and experimental in the kitchen! Try all 4 ways and report back which method tastes best to you and yours <3

Before you go… check out these common questions regarding homemade coconut milk!

3 jars of homemade coconut milk, stacked on top of each other
Top- Coconut milk made with shredded coconut
Middle- Coconut milk made with coconut butter
Bottom- Fresh coconut milk! (If you don’t remove the brown layer, the coconut milk will have a tan color!)
Coconut Milk FAQs:
  1. How long does homemade coconut milk last? If kept in a sealed container in the fridge this will last 3-6 days. Homemade coconut milk from a fresh coconut will last 3 days.
  2. Can you use coconut oil to make coconut milk? No, not that we have come across!
  3. Is coconut milk keto? Yes.
  4. Can you make homemade light coconut milk? Yes. Increase the ratio of water to coconut, for the following recipes we’d suggest starting with 1 additional cup of water and tasting.
  5. How do you make coconut milk not separate? Homemade coconut milk doesn’t have gums, stabilizers, or fillers so it will separate in the fridge. Simply shake and use! Some forms of coconut milk have a very thick cream on top that won’t disperse by shaking- pour the contents into a blender for 30 seconds prior to using!
  6. How to make coconut milk without a blender? You can make coconut milk from shredded/desiccated coconut or from coconut butter in a food processor- not recommended for a fresh coconut.
  7. Can you make this coconut milk for a curry? Yes. Homemade coconut milk definitely works in a curry recipe!
  8. Is homemade coconut milk full fat? Yes. Increase the amount of water for lower fat coconut milk options!
  9. How to store homemade coconut milk? Store in a sealed jar or container in the fridge. We recommend a wide-mouthed jar or container in case the coconut cream solidifies, so you can remove and blend to reincorporate (especially if using coconut butter or a fresh coconut!).
  10. What’s the difference- homemade versus canned coconut milk? Canned coconut milk has additives like stabilizers and preservatives to lengthen the shelf life whereas, with homemade coconut milk recipes, you are only using whole foods!
  11. Is coconut cream the same as coconut milk? No, coconut milk has a higher water content than coconut cream. Coconut cream is concentrated fats and proteins- the coconut cream is the white, solidified mass inside canned coconut milk if placed in the fridge!
coconut butter, shredded coconut, and a fresh coconut on the counter.
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4 Ways To Make Coconut Milk

★★★★★ 5 from 20 reviews
  • Author: Adriana
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: recipe
  • Method: Blender, Food Processor, Nutribullet
  • Cuisine: Vegan
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Description

Consider this the encyclopedia on how to make coconut milk at home. We’ll show you 4 different ways to make homemade coconut milk: from shredded coconut, coconut butter, fresh coconut, and coconut cream! 


Ingredients

Scale
  • 1/3 cup coconut butter OR 1 cup shredded coconut OR 1 can coconut cream OR 1/2 mature adult coconut
  • 2 cups water
  • pinch of salt
    • Optional: sweetener of choice, vanilla extract

Instructions

  1. Place coconut, water, and salt into blender or food processor. Blend for 45-60 seconds.
  2. Strain through a nut milk bag.
  3. Store in a sealed container in the fridge & enjoy as needed!

Notes

** A food processor may be used for coconut butter, shredded coconut, and coconut cream methods. A food processor is not recommended for fresh coconut.

** Coconut cream method does not require straining.

** Homemade coconut milk will last 3-5 days in the fridge.

**This can be frozen for up to 1 month, if frozen right away! Defrost fully prior to use.

Keywords: coconut milk, how-to make coconut milk

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  1. Erin

    02/13/2020 at 7:46 am

    Used this recipe 2 times. Made the coconut cream version and the coconut butter version. I like how easy the coconut butter one is but my coconut butter is always hard.

    ★★★★★

    Reply
    • Adriana

      02/17/2020 at 4:12 pm

      Thanks for the 5 stars, Erin!

      My coconut butter is always hard too, I simply use a spoon and scrape it across the top of the solid coconut butter until I get 1/3 cup full.

      Reply
  2. Ashlie Lieding

    03/05/2020 at 7:26 am

    I have always used shredded coconut- I didn’t know coconut butter or cream would work but I had some coconut cream in my pantry so I tried it and it tastes perfect! I always add some vanilla extract and a pinch of sugar to my coconut milk.

    ★★★★★

    Reply
  3. Erica

    03/24/2020 at 11:18 pm

    Used shredded coconut to make this as I’m not grocery shopping much right now with all the covid happenings- it worked GREAT!

    ★★★★★

    Reply
  4. Melissa

    03/28/2020 at 1:22 pm

    Hello,
    How would you recommend doing coconut milk from fresh coconut to avoid it curdling in the blender?
    Thanks

    Reply
    • Adriana

      03/31/2020 at 7:03 pm

      Hi!

      I haven’t had an issue with the coconut milk curdling, however, it will separate over time. Many coconut milk brands you can purchase at grocery stores have gums or fillers. Give it a good shake before using it.

      For fresh coconuts, make sure there aren’t any pink or moldy areas on the fresh coconut meat.

      Hope this helps!

      Reply
  5. Ryan L

    03/31/2020 at 11:04 am

    This is SO useful! I didn’t have shredded coconut on hand and I was browsing different ways to make coconut milk. I did have coconut manna and used it to make coconut milk after finding this recipe. THANK YOU! Most stores are pretty sold out where I live so now I know I can look for other ways to make coconut milk instead of buying the cans. I didnt strain through a nut milk bag like you suggested so there was a little tiny bit of fiber but this is super fast and super easy. I’m looking at my jar of coconut manna thinking there’s a gallon of coconut milk sitting there! Woohoo. Thanks again!!!!
    Is coconut manna the same as coconut butter? Or should i look for actual coconut butter?

    ★★★★★

    Reply
    • Vanessa

      09/18/2020 at 3:50 am

      Your milk didn’t hardened in the fridge? I tried this method and my milk had hard chucks of coconut butter in it.

      Reply
      • Adriana

        09/19/2020 at 6:17 pm

        Hey Vanessa!

        I’ve never had this issue but several readers have mentioned it recently so I’m testing different brands of coconut butter– what brand of coconut butter did you use?

        Reply
  6. Toni

    04/13/2020 at 3:08 am

    I used this to try a couple different ways to make coconut milk. Question for you. If you use canned coconut cream does the milk it makes have a greyish color to it? Is that normal or just me?

    ★★★★★

    Reply
    • Adriana

      04/24/2020 at 5:39 pm

      Yes! I’ve been using coconut cream lately and I always notice this too. Across at least 2 different brands of coconut cream, this happens to me too. I’m with ya.

      Reply
  7. Amy

    05/09/2020 at 6:55 pm

    WONDERFUL, thank you! Especially now with all this going on!

    ★★★★★

    Reply
  8. Phyllis

    05/10/2020 at 1:35 pm

    I was very surprised how creamy this coconut milk was. Previously I have tried to make my own and always felt the canned stuff was superior. I tried both the shredded coconut version and the canned coconut cream one. I preferred 1 can of the cream to 1.5 cups water instead of 2 and I LOVE that you don’t have to strain it.

    ★★★★★

    Reply
  9. Rita

    05/14/2020 at 4:15 pm

    Hi, I have a question on whether I can use coconut shreds to make coconut cream, as I need to use it for vegan ice cream. If this is possible, could you explain how to do it?

    Reply
    • Adriana

      05/21/2020 at 10:55 am

      Hey Rita–

      Yes, you can make homemade coconut cream. To make coconut cream, use 6 cups of coconut chips/flakes (the wide stuff, not the shredded or desiccated coconut) and 4 cups of hot water. Blend well and add more as needed to ensure very smooth, flowy blending. Then strain this through cheesecloth or a nutmilk bag and place in the fridge for 48 hours. There will be a thick layer of coconut cream solidified on top of the clear liquid below that you can separate out with a spoon. This does not freeze well- the texture changes and becomes very soft so I’d recommend using it within a couple of days for best taste!

      The results vary widely according to the brand of coconut flakes that you use so you’ll need to play around with it and find a brand and method that works well for you! Essentially this is just making a very concentrated coconut milk, so there is an extra thick cream layer on top.

      Good luck!!!

      Reply
  10. Zhasmina

    05/17/2020 at 8:25 am

    I used the fresh coconut method…the best coconut milk I ever had. Thank you!

    ★★★★★

    Reply
    • Adriana

      05/17/2020 at 6:03 pm

      Yeah Zhasmina! Welcome to the fresh coco milk club! Thanks for leaving us a review and we hope you get up to some trouble in the kitchen this week 🙂

      Reply
  11. Adriana

    05/23/2020 at 7:55 pm

    Hello! Great post. I have lots of fresh coconuts, trying different methods, I tried putting 1 whole coconut and 4 cups water (one of the cups was from the coconut water). Would’ve figured it would be better, reading your post I can see it’s a mistake.

    I’m currently trying different ways to make it last longer, any other suggestions?

    Reply
    • Adriana

      05/26/2020 at 6:00 pm

      Hey Adriana– great name, btw!

      I think the issue may be using the coconut water– you’ve got your ratio correct! Coconut water is sweet and tasty from young green coconuts but from the brown, fuzzy mature coconuts it is no longer sweet. Mature coconut water can sometimes have a sour or bitter flavor so if you added this to your coconut milk I suspect that could create an off-flavor. This water can still be reserved and added to smoothies, coffee, or juices… or even chilled and consumed on its own if it isn’t too sour.

      To help fresh coconut milk last longer make sure your tea towel or nutmilk bag is CLEAN! If you ever make homemade alternative milks that seem to spoil quickly this could be the culprit.

      I hope this helps!

      Adriana

      Reply
  12. Lyndsey Radford

    05/27/2020 at 9:00 am

    Has anyone tried to make coconut milk like the one innocent make? It has 4 ingredients. Rice, coconut and spring water (+pinch of salt) and plant fibre .03. i love it but its expensive and uses plastic bottles so id like to try to make it at home. I currently have some rice in water ready to make rice milk and think i will use the desiccated coconut version of coconut milk on here but im not sure if i will get the ratios right and i dont know what i could use as plant fibre. If anyone else has tried please share.

    Reply
    • Adriana

      05/27/2020 at 12:19 pm

      Hey Lyndsey–

      I’ve never tried this brand… However I did check them out online and it looks like the ‘plant fibre’ is only .3% of total ingredients, I believe by weight, and the site lists ‘plant fibre to make it deliciously creamy’.

      I suspect this behaves in some way as soy or sunflower lecithin would. Lecithin helps offer a creamy mouthfeel and stabilizing/emulsifying properties… most health food stores sell lecithin in the bulk section so you can purchase a tiny bit to experiment with!

      Hope this helps!

      Reply
  13. Renae

    06/22/2020 at 6:44 pm

    Yum this tastes so great, I did the shredded coconut recipe. Can you do anything with the pulp in the nut bag?

    ★★★★★

    Reply
    • Adriana

      06/24/2020 at 3:56 pm

      Hi Renae! I’m glad you like the coco milk! If you google ‘nut pulp recipes’ you’ll find recipes for cookies, bars, crackers and such from other recipe sites 🙂 Even though this is coconut pulp, you could still use it I’d guess.

      Reply
  14. Yvonne

    06/24/2020 at 7:27 pm

    Thank you very much! This recipe was the best and I have tried many that were not to my liking. I have plenty of coconut butter and I will be putting it to good use thanks to you!

    Reply
    • Adriana

      06/25/2020 at 1:24 pm

      Woohoo! Glad you liked it!

      Before I started making coconut milk with coconut butter I always had a jar or 2 of coconut butter that I planned to use more often but just never did. Until this!! 🙂 Happy it’ll be put to use at your house too.

      Reply
  15. Sasha Richardson

    07/03/2020 at 6:39 am

    I used coconut butter, it came out a bit gritty and the next morning the top was hardened coconut oil. I used 1 litre spring water with 1/3 x2 coconut butter, pinch of salt and some vanilla. What did I do wrong?

    Reply
    • Adriana

      07/03/2020 at 7:20 am

      Hey Sasha!

      Yes, coconut milk made with coconut butter does have fiber and pulp (the grittiness you mentioned) if you don’t strain it through a nutmilk bag. Separation is normal in homemade nutmilks but the layer on top usually isn’t solid, solidified coconut.

      Here’s how to save it! Add the contents back to your blender and blend until smooth– break up that separated layer until creamy again– then strain through a nutmilk bag and enjoy! You may have a coconut butter with a very high fat content (great quality). What brand of coconut butter did you use?

      Thanks so much for the feedback! Have a wonderful weekend!

      Adriana

      Reply
  16. Naomi

    07/11/2020 at 4:54 pm

    Hey, Adriana!

    I’m planning to use a fresh coconut. Do you recommend shredding it or cutting it into small pieces first so it’s not too tough on the blender or do you find that the blender makes short work of larger chunks with no trouble? Thanks!

    Reply
    • Adriana

      07/12/2020 at 3:02 pm

      Hello Naomi!!

      If you have a vitamix, blentec, or other work horse of a blender you should be just fine cutting the coconut meat into 1-2” chunks! I even use my nutribullet for this recipe.

      Room temperature coconuts are a touch easier to process than those pulled right from the fridge. Happy coconutting!!

      Reply
      • Naomi

        07/12/2020 at 11:24 pm

        Thank you!!

        Reply
  17. K

    07/27/2020 at 2:57 pm

    Ok… I complex botched the ratios and now I have this grainy, sandy coconut version of applesauce. I hate applesauce. Is there any way to save it? I started with a bag of coconut flakes and 2 cups of water. Then to my dismay I realized 7 oz of coconut flakes is not Even close to the same as 1 cup of coconut flakes. I tried adding more water but now it seems like I’m just watering it down and I’m running out of room in the blender. It separates as it settles which is about 4 oz of clear liquid vs 20 oz of white foamy stuff in a 32 oz container. I’m using a Vitamix.

    Reply
    • Adriana

      07/27/2020 at 3:11 pm

      Alright. Let’s get this. You can save it!!!!

      Quick google search states 1, 7 ounce bag of coconut flakes is about 3.5 cups.

      3.5 cups of flakes would need 7 cups of water. You need to add 5 more cups of water.

      This will most likely overflow your blender SOOOO, pour half of the coconut pulpy-mix into a large bowl. Add 2.5 cups water to that bowl and 2.5 cups Water to the half in your blender. And blend baby blend!

      Strain through a nut milk bag into ANOTHER bowl, then blend and strain the reserved other half of the mixture and strain.

      Combine the two batches of coco milk together and you should be solid!!!

      Good luck!!!

      Reply
      • K

        07/27/2020 at 3:43 pm

        Trying it! Thanks, I’ll need to get a nut milk bag and just store it in the fridge until then. My sieve is not small enough.

        Reply
        • Adriana

          07/27/2020 at 3:51 pm

          You can use a clean dish towel if you don’t have a nut milk bag!

          Reply
          • K

            07/27/2020 at 6:17 pm

            Wow! The texture changed so much by just adding back in the additional water and blending again. Thanks so much for your help.

            My husband was sooo happy to have his first iced matcha latte since March! We were ordering in the Thai Kitchen 2 ingredient coconut milk in the cartons which was phenomenal and they have not been shipping it since then sadly.

            ★★★★★

          • Adriana

            07/28/2020 at 10:48 am

            This is a miracle by 2020 standards hahaha! So happy it worked out for you 🙂

  18. Brenda Lux

    07/30/2020 at 7:02 pm

    Thank you so much for your expertise. My coconut tree is overflowing & I want to make natural yogurt from the milk you have taught me to make. Again hthank you. And stay safe

    Reply
    • Adriana

      07/31/2020 at 9:39 pm

      No problem, Brenda!!

      Enjoy all those cocos! I miss having coconut trees nearby. Enjoy your weekend 🙂

      Reply
  19. Klaudia

    08/08/2020 at 4:09 am

    Thanks for sharing this info. Just made my first coco milk from a fresh coconut. I must say it’s absolutely delish!

    What can I do with the remained shredded coconut?

    ★★★★★

    Reply
    • Adriana

      08/10/2020 at 4:32 pm

      Excellent! You can dry it in the oven for longer-term storage. Or, you can freeze it and use it to make coconut milk as needed!

      Reply
      • karen

        02/09/2023 at 2:46 pm

        I dry the leftover pulp in the oven, cool, powder in the coffer grinder then freeze and use as coconut flour

        Reply
  20. Blanca

    09/09/2020 at 2:44 am

    This was such a great find. It came out so good. Thank you for this recipe

    ★★★★★

    Reply
  21. Kristin

    09/10/2020 at 10:12 am

    thank you for sharing

    ★★★★★

    Reply
  22. Beryl

    10/05/2020 at 7:32 pm

    Could this coconut milk be used for chia pudding? Wondering if it might thicken up in the fridge overnight.

    ★★★★★

    Reply
    • Adriana

      05/18/2021 at 12:43 pm

      Yes! You can use this to make a chia pudding 🙂

      Reply
  23. Karen

    12/02/2020 at 9:26 pm

    Fantastic tutorial. I make my own coconut milk the same way. It’s so easy and so much better than conventional, store-bought coconut milk in a can.

    ★★★★★

    Reply
  24. Chelsea

    12/10/2020 at 7:38 pm

    I just recently started making my own coconut milk and I LOVE it! I use whole coconuts and it’s even cheaper! (and the benefits of the coconut water are worth the effort of cracking it) And I let the oils come up to the top and then break it up and jar it. Coconut Oil! Then I turn the squeezed out meat into coconut flour. I have yet to use it, but it’s there. So many purposes to one little coconut!

    Reply
  25. Kelly

    12/15/2020 at 12:51 am

    Love your explanation on how to extract coconut milk. Thank you!

    ★★★★★

    Reply
  26. Loren

    01/06/2021 at 8:05 pm

    AWESOME says it all!!! So flavorful, simple to make and everyone enjoyed! I kept reviewing the recipe to make sure I didn’t forget any steps, it was so quick to make.
    Thank you!

    Reply
  27. Darcy

    12/08/2021 at 11:43 am

    Is there a recipe for the leftover strained coconut when making shredded into coconut milk?

    ★★★★★

    Reply
  28. Michelle

    01/06/2022 at 12:00 pm

    I used the fresh coconut version, however I must have over blended or had a younger coconut… because there wasn’t anything to strain. I ran it thru the nut bag and it all went right thru… there wasn’t any pulp. Is this ok? I used cold water instead of hot. Blended with my NinjaChef on high for about a minute.

    ★★★★★

    Reply
  29. Anne White

    01/13/2022 at 12:02 pm

    Thank You for the excellent 4-way of making Coconut milk! I came here for the easiest way to make coconut milk from coconut butter. Fount it! Grateful for your sharing. Your writing brought up my fond memory: From Vietnam, I was 10, I used to make coconut milk from fresh coconut using a metal shredder (similar to Plai Na Coconut Hand Grater) then, extracted the coconut milk from its fine shredded flakes by hand squeezing.

    ★★★★★

    Reply
  30. Heidi

    08/13/2022 at 3:30 pm

    I made it with a fresh coconut. Lots of work, but definitely worth it! My husband loved it!

    ★★★★★

    Reply
  31. Lori

    01/25/2023 at 6:40 am

    Can you use unstrained coconut milk in recipes?

    Reply
    • Adriana

      03/14/2023 at 8:19 pm

      Hi Lori- You can use unstrained coconut milk in recipes but it the milk with have a gritty/fibrous texture instead of a creamy, silky mouthfeel and this will carry over to any recipes you use it in.

      Reply
  32. karen

    02/09/2023 at 2:43 pm

    How do you freeze coconut milk?

    Reply
    • Adriana

      03/14/2023 at 8:18 pm

      Hi Karen, to freeze homemade coconut milk I simply place the milk in a freezer-safe container and pop it right in the freezer for later use! Then defrost in the fridge for at least 24 hours and shake well to combine.

      Reply

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