Simple Homemade Coconut Milk (From Shredded Coconut)
This easy homemade coconut milk recipe uses shredded coconut and filtered water to create a creamy, dairy-free milk in just minutes.
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.