Total Time
Prep 40 mins
Cook 15 mins

I found this version of fresh coconut milk and aside from having to get into the fresh coconuts I think it'd be lovely to try to make my own since I use it so often. Preparation time includes prepping the fresh coconut but not cooling time, and is estimated, as are servings


  1. Preheat oven to 400°F.
  2. Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
  3. Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
  4. If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
  5. Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
  6. Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
  7. In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
  8. Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
  9. Use in any recipe calling for coconut milk.
  10. Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.


Most Helpful

Hit me with a coconut! I made this lickity split, and we were right in business. As a previous reviewer said, that little coconut (after coming out of a heated oven) looks like a wild-child, I almost didn't want to cut it open :) But I did, great instructions! Now I don't need a chisel/hammer method to open my coconuts, and there is nothing better then fresh coconut milk in recipes - YUM-O! Tx! Made for ZWT7

Andi of Longmeadow Farm June 26, 2011

It works!! Love the way these directions are written making the whole process very easy. Fallowed and made as written, laughing when the coconut came out of the oven as it looked a little like a strange person in need of a shave and haircut. Thanks so much for making the process of using fresh coconut so easy and a lot less scary, this recipe is a keeper that will make me feel more confident in buying fresh coconuts.

Debbwl June 19, 2011

I love coconut in all it's forms - the meat itself of course, the water to drink (or cook with if I can behave myself), and of course coconut milk! However a single serve of coconut water currently runs about $2 and shredded or grated UNsweetened coconut is hard to find and pricey. Coconut milk you'd think was gold!! Now I can make use of the bounty around me here in FL or even save lots buying fresh coconuts in the store. The little bit of time it takes is well worth the saving a nothing can compete with the freshness. Thanks for the great instructions!

Acceptance August 04, 2012

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