Homemade Coconut Milk from Shredded Coconut
Make creamy, preservative-free coconut milk at home using just shredded coconut, water, and salt. This simple blender method takes minutes and lets you control thickness and sweetness with optional dates, maple syrup, or vanilla. Perfect for lattes, smoothies, baking, or drinking plain. The pulp is compostable or reusable in baked goods and breakfast bowls. Fresher and cheaper than store versions, with no gums or stabilizers.
Ingredients
- 2 cups shredded unsweetened coconut, drieddesiccated coconut1:1no changeFull guide →
- 3 cups water, room temperature
- 1 pinch, salt
- 1 whole date, pitted(optional)agave nectar0.5 Tbspno change
similar sweetness
- 1 Tbsp maple syrup, 15 ml(optional)
- ½ tsp vanilla extract(optional)
- 2 Tbsp cocoa powder, for chocolate variation(optional)
- ¼ cup fresh berries, for berry variation(optional)
Instructions
- 1
Add shredded coconut, water, salt, and optional sweetener or flavorings to a high-speed blender. Cover with a towel to prevent splashing.
- 2
Blend for about 2 minutes until well combined.
- 3
Taste and adjust sweetness, salt, or vanilla as needed. Add remaining water if the mixture is too thick.
- 4
Strain through a nut milk bag, thin towel, or clean cloth into a bowl or pitcher, pressing to extract all liquid.
- 5
Transfer to a sealed container and refrigerate.
- 6
Shake before each use since separation occurs without preservatives.
Tips
For thicker, creamier milk, use 3 cups water. For thinner consistency, add the full 4 cups. Adjust to preference on second batch.
Save the strained pulp for banana bread, energy balls, or overnight oats instead of composting.
Shake well before pouring since coconut milk separates naturally without emulsifiers. Use within 5 days.
Good to Know
Sealed container in refrigerator up to 5 days. Shake before use; natural separation is normal without preservatives.
Blend and strain up to 2 days ahead. Store strained pulp separately in an airtight container for 3-4 days or freeze up to 1 month.
Cold in smoothies, granola bowls, or lattes. Heat gently in a saucepan for golden milk or matcha lattes without boiling.
Common Mistakes
Don't skip the towel over the blender lid to prevent splashing during blending.
Don't over-strain or squeeze the pulp too hard if you want milk to remain smooth; single pass is sufficient.
Don't add all water upfront if texture preference is unknown; adjust after tasting.
Substitutions
FAQ
Can I make a larger batch and freeze it?
Yes, freeze in ice cube trays for up to 3 months, then transfer cubes to freezer bags. Thaw in the refrigerator overnight or blend frozen cubes into smoothies directly. Separation increases after thawing, so shake well before use.
What if my milk is too thin or separates too much?
Reduce water on the next batch or blend longer to extract more coconut solids. Add 1 tsp agar powder or xanthan gum if you want to reduce separation, though this changes the no-preservative character.
How long does homemade coconut milk keep, and can it go bad?
Keeps 4-5 days refrigerated; may last 6-7 days but quality declines. No cream layer or sour smell indicates freshness. Discard if it smells fermented or shows mold on the container interior.