How to Make Coconut Milk at Home (with Shredded Coconut)
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This recipe is proof that making your own plant-based milk doesn’t have to be complicated. You don’t need a fresh coconut (thankfully), and there’s no fancy equipment involved. Just unsweetened shredded coconut, filtered water, and a blender. That’s it.
The result is a clean, creamy, dairy-free milk that you can use in everything from coffee to cooking.
In this post, I’ll show you exactly how to make coconut milk from shredded coconut, how to adjust the texture, optional ways to flavor it, and how to store it so it lasts all week.
Why I Started Making Coconut Milk from Scratch
I started making my own coconut milk for the same reason I stopped buying most plant-based milks: the ingredients list. Even the “clean” brands usually have gums, oils, or something unpronounceable tucked in there—and canned versions often come with BPA-lined packaging and that faint metallic taste you can’t un-taste.
What surprised me most was how easy it actually is. If you’ve got shredded coconut and water, you’re already most of the way there.
I also love that I can control the texture. Some days I want it thick and creamy for a curry or golden milk, and other times I want it lighter for smoothies or baking. And when I flavor it with things like vanilla, cinnamon, or a little salt? Way better than anything pre-bottled.
Is Coconut Milk Healthy?
Coconut milk sometimes gets a bad rap for being high in fat—but that fat is actually what makes it so satisfying. Especially when you’re making it yourself and skipping all the added oils, gums, and preservatives found in shelf-stable versions.
Here’s what homemade coconut milk brings to the table:
- Healthy fats (MCTs):
Coconut milk is rich in medium-chain triglycerides (MCTs), a type of fat your body can use quickly for energy. Great if you’re cutting back on sugar or need something to keep you full longer. - Lauric acid:
This is a unique fatty acid found in coconut that may support immunity and has mild antimicrobial properties. (It’s one of the reasons coconut oil took over the internet a few years ago.) - Dairy-free and nut-free:
A solid option for anyone with allergies, intolerances, or just trying to simplify their ingredients list. - Naturally rich and satisfying:
Because coconut milk is naturally creamy, you usually need less of it than thinner alternatives. It works well in lattes, baking, soups, or anywhere you want something with a little more body.
Is it something I drink by the glass every day? No. But as part of a balanced, real-food routine? It’s great.
What’s in Homemade Coconut Milk
This recipe is one of the most budget-friendly and low-lift ways to make your own plant-based milk. You don’t need a fresh coconut or any complicated prep—just the right kind of dried coconut and some filtered water.
Here’s what goes into the base, plus a few optional flavor boosters I always keep on hand:
Unsweetened Shredded Coconut
This is the real star. I use unsweetened shredded coconut or wide coconut flakes—either works. Just make sure it’s not the sweetened kind from the baking aisle. That’ll throw off both flavor and texture.
Filtered Water
The amount you use affects the thickness.
- Use 3 cups for a richer, almost cream-like milk (great for curries or lattes)
- Use 4 cups for a lighter, drinkable milk
Optional Add-Ins (Customize It!)
These are totally optional—but delicious:
- Medjool Dates – Adds subtle, natural sweetness
- Vanilla Powder – For a hint of warmth and depth without extract
- Sea Salt – Balances everything and makes it taste more “finished”
- Cinnamon – Especially good if you’re using this in smoothies or warm drinks
How to Make Coconut Milk from Shredded Coconut
Once you’ve done this once, it becomes second nature.
Here’s exactly how I make my homemade coconut milk:
1. Soak the Coconut (Optional but Worth It)
Soak 1 cup of shredded coconut in warm water for 10–15 minutes. This softens it just enough to blend more smoothly and helps release more of the good, creamy fat.
2. Blend with Fresh Filtered Water
Add your soaked coconut and 3–4 cups of filtered water to a blender. Blend on high for 1–2 full minutes, until the mixture looks thick, creamy, and frothy. The longer you blend, the more richness you’ll extract.
3. Strain It Out
Place a nut milk bag, cheesecloth, or fine mesh strainer over a bowl or pitcher. Pour in the blended coconut mixture and gently squeeze or press to extract the milk. Don’t skip this step—this is what turns gritty coconut sludge into smooth milk.
4. Flavor (Optional)
Now’s the time to stir in:
- Vanilla powder
- Cinnamon
- Sea salt
- Blended Medjool dates (if you like it sweet)
You can also add these before the first blend if you want them more incorporated—up to you.
5. Store It
Pour your fresh coconut milk into a sealed glass jar or bottle and refrigerate. It’ll last about 4–5 days. Just shake it before each use—natural separation is normal, and the top may solidify slightly (especially if your fridge runs cold).
Simple Homemade Coconut Milk (From Shredded Coconut)
Ingredients
- 1 cup unsweetened shredded coconut (or coconut flakes)
- 3-4 cups filtered water (use 3 for thicker milk, 4 for a lighter texture)
- 1-2 Medjool dates, pitted (optional for sweetness)
- 1/2 tsp vanilla powder (optional)
- 1/4 tsp sea salt (optional)
- 1/2 tsp cinnamon (optional)
Instructions
- Soak shredded coconut in warm water for 10–15 minutes to soften. This helps create a creamier, more blendable texture.
- Add the soaked coconut and filtered water to a high-speed blender. Blend on high for 1–2 minutes until the mixture is frothy and well combined.
- Pour the mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a bowl or pitcher. Gently squeeze to extract as much liquid as possible.
- Stir in vanilla powder, cinnamon, sea salt, or blended Medjool dates. Blend again briefly if needed.
- Transfer coconut milk to a sealed glass jar or bottle and store in the fridge for up to 4–5 days. Shake well before using—natural separation is normal.
Notes
- Use unsweetened shredded coconut for best results—avoid sweetened flakes.
- Soak in warm water to soften and release more creaminess.
- Strain well for a smooth texture—especially if using in coffee or drinks.
- Save leftover pulp to add to baked goods, oatmeal, or compost.
How to Store Homemade Coconut Milk (And What to Expect)
Coconut milk might be easy to make, but it’s not loaded with preservatives like the canned stuff—which means it needs a little more TLC in the fridge.
Store It in a Sealed Glass Jar
Use a glass bottle, mason jar, or anything with a tight-fitting lid. I avoid plastic because coconut milk tends to pick up fridge odors (and nobody wants garlic-scented milk in their latte).
Keep It Cold
Once it’s blended and strained, get it into the fridge right away. Homemade coconut milk keeps for 4–5 days. If it starts smelling sour or looking extra thick in a weird way, it’s time to make a fresh batch.
Shake Before Using
Natural separation is normal. In fact, because coconut milk is higher in fat, you might even see a solid layer form at the top—that’s just coconut cream. Give it a good shake or stir and it’ll come right back together.
Can You Freeze It?
You can, but like most homemade milks, it may separate when thawed. I recommend freezing it in ice cube trays if you just want to toss a cube into smoothies, soups, or cooking—not so much for drinks or lattes.
What to Do With Homemade Coconut Milk
Once you’ve got a jar of fresh coconut milk ready to go, the options are pretty endless. It works in both sweet and savory recipes, and you can use it anywhere you’d normally reach for almond milk, oat milk, or even cream.
Here are my go-to ways to use it:
In Cooking
- Curries – Classic for a reason. Coconut milk brings that creamy texture and mild sweetness that balances spice.
- Soups & stews – Especially good in Thai-inspired dishes or anything that needs a little richness without dairy.
- Creamy sauces – A great base for a dairy-free béchamel, pasta sauce, or even vegan mac and cheese.
In Drinks
- Golden milk – Coconut milk pairs perfectly with turmeric and spices.
- Chai lattes & matcha – Adds body and natural sweetness.
- Moon milk – Great for bedtime when you want something warm and cozy.
In Breakfast & Baking
- Over granola or porridge – Especially when flavored with cinnamon or vanilla.
- In smoothies – Pairs really well with pineapple, mango, or anything tropical.
- In baking – Use it in muffins, cakes, pancakes, or even as a base for vegan whipped cream.
Just Chilled or Frothed
If you’re keeping it simple, pour it over ice, and add a splash of vanilla. You can also heat and froth it for a cozy, dairy-free coffee creamer.
FAQ: How to Make Coconut Milk at Home
Do I have to strain it?
Yes—unless you don’t mind gritty texture. Unlike cashew milk, coconut milk doesn’t fully blend smooth. Straining removes the pulp and gives you that clean, creamy finish. It’s worth it.
Can I use sweetened coconut flakes?
Technically yes, but it’ll be sweet (and a little weird in savory dishes). Stick with unsweetened shredded coconut or coconut flakes for a neutral base you can flavor however you like.
Can I skip the soak?
You can, but soaking in warm water for 10–15 minutes makes the milk creamier and easier to strain. It also helps soften the coconut so you get more out of it.
Can I freeze homemade coconut milk?
Yes—but expect some separation after thawing. It’s fine for smoothies, soups, or baking, but not ideal for coffee or sipping straight unless you reblend it.
What can I do with the leftover coconut pulp?
Don’t toss it! You can:
- Add it to baked goods (think muffins or cookies)
- Stir it into oatmeal or smoothies
- Toast it and use as a topping
- Compost it if you’re not using it up