Healthy Baking, Homemade Ingredients

How to Make Coconut Milk

4.6 from 5 votes
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.
By Gemma Stafford | | 34

Last updated on November 11, 2019

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

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.

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How to Make Coconut Milk

4.6 from 5 votes
Print Recipe
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.
Author: Gemma Stafford
Servings: 1 pint
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.
Author: Gemma Stafford
Servings: 1 pint

Ingredients

  • 2 cups (6oz/170g) coconut
  • 4 cups (32floz/900ml) filtered or purified hot water

Instructions

  • ) Soak your coconut in 4 cups of hot water (2 pints) for 2 hours.
  • ) 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.
  • ) 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.
  • 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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Monique Judkins
Monique Judkins
10 months ago

Gemma, can I freeze this coconut milk for later use?

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Kim Dack
Kim Dack
1 year ago

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

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Joel Esparza Cortes
1 year ago

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?

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Cristina Sanchez
Cristina Sanchez
1 year ago

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

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Derise
Derise
1 year ago

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!

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MARTHA JOHNSON
MARTHA JOHNSON
2 years ago

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… Read more »

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Sana El-Gohary
Sana El-Gohary
2 years ago

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!

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BLESSED
BLESSED
2 years ago

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.

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Natasha Arsova
2 years ago

Hello
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.

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Dina
Dina
3 years ago

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 🙂

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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