How to Make Coconut Milk

Jump to Recipe
Wood cutting board with dates, salt, and coconut flakes

Creamy, homemade coconut milk made with 2 ingredients in 10 minutes! Let me show you how.

Blender filled with coconut and water for showing How To Make Coconut Milk
Straining homemade coconut milk through a nut milk bag into a large bowl
Pouring homemade coconut milk from a glass measuring cup into a milk jug

How to Make Coconut Milk

A quick, 2-ingredient recipe for homemade coconut milk! Creamy, naturally sweet, and the perfect dairy-free alternative to milk!
Author Minimalist Baker
Pouring homemade coconut milk into an old-fashioned milk jug
4.62 from 42 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 2 cups (~160 g) shredded unsweetened coconut
  • 3-4 cups (720-960 ml) water (use less water for thicker, creamier milk!)
  • Pinch salt
  • optional: 1 date or 1 Tbsp (15 ml) maple syrup for sweetness
  • optional: 1/2 tsp vanilla extract
  • optional: 2 Tbsp (10 g) cocoa or cacao powder for chocolate “milk” or 1/4 cup fresh berries for berry “milk”


  • Add coconut, 3 cups (720 ml) water, salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 2 minutes or until the mixture seems well combined.
  • Scoop out a small sample with a spoon to test flavor/sweetness. Add more dates, salt, or vanilla as needed. Add remaining 1 cup (240 ml) water if too thick.
  • Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel, or a clean T-shirt. In my experience, it benefits from a single strain either through a very thin towel or nut milk bag. You can save pulp for baked goods or to add to oatmeal, smoothies, or energy bites.
  • Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Enjoy cold or hot and shake before use, as it can separate in the refrigerator (due to no preservatives!). Can be used in smoothies, with granola, for golden milk, for matcha lattes, or for baked goods.



*Nutrition information is a rough estimate for 1 of 6 (1/2 cup) servings calculated with 3 cups of water and the leftover coconut pulp nutritional content subtracted.

Nutrition (1 of 6 servings)

Serving: 1 half-cup servings Calories: 53 Carbohydrates: 2.3 g Protein: 0.5 g Fat: 5 g Saturated Fat: 4.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Fiber: 1.4 g Sugar: 0.9 g

Liked this recipe? Check out our Guide to Dairy Free Milk for 5 more dairy-free milk recipes!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Jordan says

    I don’t think this is a coconut milk recipe. I believe this is coconut cream. The milk and cream are sometimes used interchangeably in recipes but there’s a difference between the two. Three, if you consider cream of coconut.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We find with our food processor, liquids splash out the sides too much and it doesn’t break down the coconut quite as well. Different brands/models may vary though!