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+ servings
jug and half a glass of coconut milk

How to Make Coconut Milk

Learn how to make your very own coconut milk from scratch for all your culinary needs
Course Dairy Free Milk
Cuisine Caribbean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 80kcal
Author Charla


  • 2 fresh coconuts see notes for the dried version
  • 4 cups warm water


  • First of all, you will want to remove the water before cracking it open. You can do this by using a sharp knife to pierce the eye(one should be soft) using a turning motion.
  •  Flip the coconut upside down to drain the water, depending on how many holes you make will determine how quickly or slowly the water comes out.
  • Hold the coconut in your hand (hold it lengthways) and use a hammer/chefs knife or cleaver to hit the centre of the coconut and turn it as you repeat the process until you create a fracture line.
  • The coconut should crack in half where you created the line 
  • If you don't feel confident with doing this method some people wrap the coconut in a towel/bag and hit it with a rolling pin or throw it on the ground - you choose!!
  • Use a sharp knife or end of a spoon to pry the coconut from the shell (break the coconut into small pieces if it helps)
  • Peel or scrape off the brown skin with a vegetable peeler or knife. This is optional, only do this if you are using the excess flesh for something else once the milk is made)
  • Chop the coconut up into small pieces if necessary and then wash it off
  • Add it to your blender/food processor along with the water.
  • Pulse until the mixture is somewhat smooth.
  • Pour the mixture into a muslin/cheesecloth or a fine mesh sieve and squeeze out the excess liquid
  • Store in a jug/mason jar and refrigerate 


  • If you are using dried coconut, use unsweetened 1 cup of coconut to 2 cups of hot water.
  • I used my Vitamix to make this milk which is very powerful. You will need to use a blender that is sturdy or make your coconut milk in batches.
  • Like most homemade plant based milks, coconut milk has a short life span of up to 4 days. You will want to keep the coconut milk refrigerated at all times in a glass jug/pitcher or mason jars.
  • Freeze the milk for up to 2 months
  • There is no emulsifier in the milk so it may separate, this is normal, just stir before using it.
  • Use the leftover coconut to make cookies, flour, cakes or smoothies etc...
  • Use warm water NOT hot when using fresh coconut. This helps to keep the nutritional content in tact and the water is warm enough to yield a creamy result.
  • This recipe yields 4 ½ cups of milk in total to use.


Calories: 80kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 16mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg