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Coconut Milk - Easy step by step recipe for delicious Coconut milk.

How to Make Coconut Milk

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Hi Bold Bakers!

Welcome to the fourth and final episode of my Bold Baking Boot Camp. This week we are learning How to Make Coconut Milk and other non-dairy milks including Almond Milk and Cashew Milk. In previous weeks we covered how to make Gluten-Free Flours, a Sugar Substitute Chart and a Weight Conversion Chart, so if you missed those you can always catch up.

Whether eat dairy free or not, nut milks have made their way into our everyday diets. We have them in drinks like coffee, smoothies and also curries and soups. They taste great and they are incredibly easy to make. I’m going to show you how to make 3 of the most popular non-dairy milks.

We have come a long way in recent years from thinking that dairy free, gluten free and vegan ingredients and recipes are just for those who are intolerant or have a particular diet. Chefs and restaurants have educated themselves and learned how to serve up 5 star food that is geared towards anyone who wants to eat a particular way.

Coconut Milk is a refreshing plant milk and can be used in both sweet and savory recipes like curries and soups. If you want to make more non-dairy milks, check out my recipes for Cashew milk and Almond milk.

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Important Note: You can replace Non-Dairy Milks for regular milk or water in your recipes. The equation is equal parts 1:1 ratio.

4.5 from 4 votes
Coconut Milk - Easy step by step recipe for delicious Coconut milk.
How to Make Coconut Milk
Prep Time
10 mins
Total Time
10 mins

Learn how to make Coconut Milk with just two ingredients. Coconut Milk makes a lovely addition to your baking, curries, soups and a variety of meals.

Course: Ingredient
Cuisine: American
Servings: 1 pint
Author: Gemma Stafford
  • 2 cups (6oz/170g) coconut
  • 4 cups (32floz/900ml) filtered or purified hot water
  1. ) Soak your coconut in 4 cups of hot water (2 pints) for 2 hours.
  2. ) Place soaked cocnut and the soaking water in a high speed blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.
  3. ) If you are using for soups or curries you can use as it. If you are using it for a drink the strain coconut milk through a clean tea towel or a nut bag and squeeze into a bowl.
  4. Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.
Recipe Notes

I find that 1 cup of nuts is more than enough for 1 quart of milk, some people prefer 2 cups.
These same instructions work for any nut that you prefer to use. Though, generally almonds are my go-to choice.
Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.

And in case you missed previous episodes, make sure to get my Homemade Gluten Free flours  and Weight Conversion Chart.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Kim Dack on July 5, 2019 at 8:02 am

    Hi I was wondering can I use unsweetened coconut that I purchased at the Indian store for the coconut milk or does it need to be fresh coconut where you crack the hull and cut the coconut out. thanks kim

    • Gemma Stafford on July 6, 2019 at 4:10 am

      Hi Kim,
      I used desiccated coconut/dried coconut flakes for mine, unsweetened.
      You can, of course, use fresh coconut too, but in that case, you would also incorporate the coconut water.
      I hope this is of help,
      Gemma 🙂

  2. Joel Esparza Cortes on June 18, 2019 at 10:32 am

    Hi gemma! I was wondering what can i do with all the leftover pulp? I used shredded coconut and was wondering if it can be dried and used as coconut flour?

    • Gemma Stafford on June 18, 2019 at 11:08 am

      Hi Joel,
      now you are thinking like a bold baker! Yes, exactly what you can do. Spread the pulp out thinly on a flat tray and dry it in the oven at 50c/120f for about 45 minutes. Keep an eye on it. When it is dry and cold you can blitz it in a processor, or break it down in a mortar with a pestle.
      I hope this works out well for you,
      Gemma 🙂

  3. Cristina Sanchez on March 26, 2019 at 7:21 pm

    can I use coconut flakes that come in a bag in the baking aisle? Sweet or not sweeten?

    • Gemma Stafford on March 27, 2019 at 4:08 pm

      Hi, i would not suggest that for this recipe.

      • Tom Cerny on October 5, 2019 at 3:27 pm

        Hi Gemma,
        If store bought coconut flakes are not recommended, what kind of coconut flakes are? I usually buy shredded coconut flakes at Trader Joe’s, in an 8 oz bag. It’s called organic, desiccated. Why does that not work? Thank you.

        • Gemma Stafford on October 5, 2019 at 3:30 pm

          Desiccated coconut has been dehydrated and would not yield a tasty coconut milk. Try getting a fresh mature one from Asian stores, and have its meat shredded. That’s the best source for coconut milk.

          • Tom Cerny on October 5, 2019 at 6:14 pm

            In your July 6 post, you said you used dessicated dried coconut. Now you’re saying not to use it. So now I’m thoroughly confused.

            • Gemma Stafford on October 6, 2019 at 7:57 am

              Hi Tom,
              I use dried/desiccated coconut for mine. I can see how you were confused, but you can actually use either, fresh coconut makes great coconut milk of course, but you can use what you can find, and mostly that will be flakes of dried/desiccated coconut.
              Gemma <3

  4. Derise on March 24, 2019 at 3:46 pm

    Hi Gemma
    I’m planning on using the coconut milk recipe. Would I be able to store it for 7 days? I know you said 4-5 days in the recipe.

    Thanks for all your great ideas!

    • Gemma Stafford on March 25, 2019 at 11:31 am

      Hi, i think i would stick to no longer than 5 days for this to be fresh.

  5. MARTHA JOHNSON on August 31, 2018 at 8:28 am

    Thank you Gemma for these great dairy-free-milks and recipes: so wholesome! Was wondering… Those are really cute glass containers with the word “milk” stenciled on them, also noticed the threading at the top for a lid, where did you get them? Does the lid come with them? I would appreciate the link… you know, like you post for your ice cream containers… Loving your videos and website! I’m always a little intimidated trying new recipes, but you take away that fear when you show me “how” (video), then tell me “how” (recipe), all in one place. You’re like having a friend with me in the kitchen.

    • Gemma Stafford on September 1, 2018 at 12:14 pm

      Hi Martha,
      I got these (stole) from my mum! She brought them from Perth Australia when she as visiting my sister, I think she got them in a dollar store, do not tell her I took them! it is our secret 😉 There are some here though not the same (
      Thank you Martha for your very kind comments, I appreciate your loyal support.
      Gemma 🙂

  6. Sana El-Gohary on August 26, 2018 at 8:33 pm

    hi gemma! hope you’re well.
    do you know if i can keep the coconut soaked for more than two hours? say, overnight?
    sending love all the way from egypt!

    • Gemma Stafford on August 27, 2018 at 2:39 am

      Hi Sana,
      Yes, this is not a problem. Do it overnight in the fridge,
      Gemma 🙂

  7. BLESSED on February 21, 2018 at 7:23 pm

    Thank you very much Chef Gemma for this very helpful recipe, well done! By the way, can I use a cheese cloth instead of a tea towel or a nut bag.

    • Gemma Stafford on February 22, 2018 at 2:25 am

      Hi there,
      Thank you for your kind words.
      YES! cheesecloth is a very handy thing to have in your kitchen, do rinse it in boiling water before use,
      Gemma 🙂

  8. Natasha Arsova on February 10, 2018 at 8:50 am

    In my country, Macedonia, coconut milk is very expensive, so this homemade have solved my problem :D. And you know what, tastes even better, because is fresh and without any artificial things. I made it with hand blender, but worked as well as others. Thank you so much.

    • Gemma Stafford on February 11, 2018 at 12:46 pm

      I’m thrilled to hear that.

      Thank you for trying out my recipes 🙂

  9. Dina on June 6, 2017 at 1:28 pm

    Hi gemma 🙂 i was just wondering can i use this coconut milk to make your vegan coconut condensed milk and then continue to make dairy free ice cream ?? Thanks in advance 🙂

    • Gemma Stafford on June 6, 2017 at 6:16 pm

      you know, I don’t see why not. That will work well 🙂

  10. Dawn Louise on April 10, 2017 at 9:34 pm

    Hi Gemma, I’m loving learning so much from your recipes and especially how to make ingredients from what we already have. Please could you look into making your dairy free ice cream with pure creamed coconut block? It comes in a packet and its pure coconut compacted. Like a brick. It does have the oil in it too as you can see it sometimes separated at the top of the block. I also prefer this to make the milk with, either simply dissolved in hot water or blended and strained. Much tastier then dried coconut. Also I have made nut milks with jar or homemade nut butters. Nice n creamy. You probably know all this, but on a free from gluten, dairy, eggs, oat and sugar it takes a lot of experimentation. Ill be using your full on recipes to whip up plenty for my family, they’re gonna love the finishes results. Perhaps a look at gluten free flour/starch blends too, without the standard rice flour? It’s so difficult to find one or two good working gluten free flours and the internet can become so confusing.

    • Gemma Stafford on April 11, 2017 at 2:40 am

      Hi Dawn,
      First of all I am delighted to hear that it is sunny in Lancashire, summer is on the way!
      I know how difficult it is for so many people with food in tolerances, to all sorts of foods. GF foods are a special area of interest for many chefs, mostly coming out of their own issues with gluten, and they have worked hard at developing recipes around this. ( is one that I refer to, finding her genuinely interested, and focused on finding solutions. It will take a lot of research for me to get to that place, and I worry about not getting it right!
      So, i continue to read up on this, but I am not sure I can add anything to what is there already. I try to think about this when developing recipes too, and note it where it applies.
      Creamed coconut as you know is the creamed fresh flesh of coconut, and it does indeed have the cream/fats in it. It is perfect for making coconut milk, and the fat/cream should separate nicely too, for use with the dairy free recipes. The problem for me is that it is not widely available in large enough quantities to be useful, the organic coconut milk in the cans is a more economic option for most, and generally more available too. I love creamed coconut as an addition to spicy food, or even added to cookies, it is a great thing to have in the larder.
      do let us know of any advances you make, other bold bakers will be really interested in this post.
      Gemma 🙂

  11. Sharon on March 29, 2017 at 1:43 pm

    What is the name of blender you’re using please. It seems very quiet

    • Gemma Stafford on March 30, 2017 at 2:17 am

      Hi Sharon,
      This is a kitchenAid ( Torrent blender. It is great, quiet and very strong. As you can imagine I need the quality of these appliance, I use both KitchenAid and Cusinart, these are not the cheapest to buy, but you buy once when you but well. So , do buy the best you can afford, it is so worth it,
      Gemma 🙂

  12. MeridieLegns on February 1, 2017 at 8:44 am

    Hi Gemma!
    Thank you soo much for this recipe! 😀
    Quick question: In the video you said we don’t have to soak the coconut,just add the hot water and blend. In the written recipe,you say we have to soak it for two hours,then blend. Which is the best way? 🙂
    (My mother asked me if I can do some gluten free milks,and as I loaded your website on my phone to ask you to do something like this,there it was! )
    Thank you and your lovely family for all the work you do!

    • Gemma Stafford on February 2, 2017 at 8:27 am

      Hi there,
      Dried coconut will need to be soaked, fresh coconut will not!
      The process is the same otherwise.
      All milk which has not been contaminated by gluten is gluten free. Gluten is a protein common to wheat flour, and flours related to this grain, there is none in milk,
      Gemma 🙂

      • Tom Cerny on October 3, 2019 at 10:14 am

        The shredded, unsweetened coconut you used in the video, wasn’t it dried coconut? Yet, you said you don’t have to soak it. I’m confused.

        2nd question – please tell me if this coconut milk can be used to make coconut cream by refrigerating it and skimming off the solid part.

        • Gemma Stafford on October 4, 2019 at 12:49 pm

          Hi Tom. Sorry about that, I will check it later. In any case, the shredded coconuts need to be soaked in water, for you to be able to extract the milk. I have not tried making coconut cream out of it. I think fresh coconut is best for that.

  13. Jeanie Russell on January 23, 2017 at 11:47 am

    Very interesting. Love Ireland.

    • Gemma Stafford on January 24, 2017 at 8:55 am

      Hi Jeanie,
      Thank you. I am happy that you love Ireland too, if you visit I do hope we are nice to you,
      Gemma 🙂

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