Homemade Coconut Milk

March 12, 2015

A few months ago, I mentioned to a friend that I no longer used coconut milk in my smoothies because of the fillers in the store bought stuff.

“Why don’t you just make it yourself?” She said.

Suddenly I was imagining buying those small, expensive coconuts from the organic section of my grocery store, bringing them home, and using a jackhammer or the jaws of life to pry their hairy bodies open to get to the coconutty goodness inside.

“Is it difficult?” I asked figuring I’d hear an optimistic version of the process above. I pictured her Vitamix performing all these tasks swiftly while also rubbing her feet and asking about her day.

She said no and began explaining that you simply buy shredded coconut from the bulk section, soak it, blend it, and strain it.

That’s it. 

I hadn’t thought of shredded coconut but I saw it frequently in a bin of the bulk section. I began research immediately.

According to a few articles I had read, it’s important to soak the coconut for at least a few hours to activate the healthy enzymes. I typically soak mine for 24 hours.

Then simply drain the water, pour the coconut into a blender, and fill the rest with new water. Turn the blender on and allow to blend for 5-7 minutes.

To strain, I’ve used my fiancés French press which worked great but is difficult to clean. I’ve also used a sieve which takes a few tries but is easier to clean.

Finally, sometimes I’ll add mint or cinnamon but it works great with out these as well. I don’t drink mine straight, I only use it in smoothies or other recipes but it works perfectly! I’ll never go back to store bought coconut milk again!

Homemade Coconut Milk

Homemade Coconut Milk


  • Three cups shredded coconut 
  • Water 


  1. Soak coconut in water for 2-24 hours. 
  2. Drain water and empty coconut into blender. 
  3. Fill the blender with fresh water. 
  4. Blend for 5-7 minutes. 
  5. Pour milk into jar through sieve. 
  6. Store in refrigerator when not in use. 
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