Make Your Own Coconut Milk

READY IN: 35mins
Recipe by evelynathens

I do encourage you to make your own - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make.

Top Review by Kitchen Witch Steph

With my big bag of coconut from the health food store, I had been wanting to try this recipe since before the tour. It worked very well and it is nice to know that I can whip some milk up when I don't have canned on hand. It is also nice to know that I have no extra additives in my milk. I didn't quite get two cups of milk. Guess I let it simmmer too long...I will be more careful next time. Used this in your Recipe #76137 and it was very good. Made for ZWT4 S/C America.

Ingredients Nutrition

  • 8 ounces desiccated coconut (dry)
  • 3 12 cups water


  1. In a medium-sized pot, place dessicated coconut and water.
  2. Mix and allow to soak for ½ an hour.
  3. After ½ an hour, turn heat onto low and bring to a gentle simmer.
  4. Simmer, covered, for 10 minutes.
  5. Turn off heat and leave pot on element for ½ an hour.
  6. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds.
  7. Put a large sieve over a bowl and empty coconut mixture into it.
  8. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible.
  9. This method produces approximately 2 cups of coconut milk.
  10. Can be made up to 2 days before use in a recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.

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