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    Home » Homemade Cooking Staples » How to Make Homemade Coconut Milk (with Shredded Coconut)

    updated: November 28, 2022

    How to Make Homemade Coconut Milk (with Shredded Coconut)

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    This post may contain affiliate links. Please see our privacy policy page for details.

    Learn how simple it is to make Homemade Coconut Milk with shredded coconut! This nutritious dairy-free and keto-friendly milk is perfect for adding to tea, coffee, hot chocolate and smoothies! Plus, it doesn't require overnight soaking, making it quick and easy.

    Coconut milk being poured into a mug full of tea.

    *Nutrition Disclaimer: Although Michelle holds certification in Holistic Nutrition, Yoga and Energy Medicine, the health, fitness and nutritional information provided on this site is designed for educational purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. Please read our disclaimers page for more information.

    If you're a coconut lover, you probably have a few go-to recipes that call for coconut milk. So, you'll be glad to learn that there's a quick, easy way to make Coconut Milk right at home. Personally, I think everyone should know this handy little kitchen hack!

    A full country milk bottle with the lid half-off, sitting on a wooden plate with a plant milk bag and shredded coconut spilt in front.

    Benefits of Homemade Coconut Milk

    Along with being quick and easy, there are plenty of benefits to making Homemade Coconut Milk. You know what's in it, for one. Plus, it's a healthy way to save some money!

    Free of BPA & Additives

    Although canned and boxed Coconut Milk is so convenient and quite affordable, there are some downsides. For one, can linings contain BPA (or other replacements that can be almost as harmful), which can leach into our otherwise healthy Coconut Milk.

    Most boxed (or carton) Coconut Milk is often an even worse option. Many contain preservatives, emulsifiers, "flavours", binding agents and fillers.

    And trust me, I get it. I myself keep canned Coconut Milk on hand for when I'm in a pinch and for certain things like coconut yogurt. However, minimizing our exposure to toxins and disease-promoting substances can greatly increase the body's capacity to do its job protecting itself against those very things.

    So, that's why Homemade always wins! Thankfully, making Coconut Milk with shredded coconut is a fast, easy way to steer clear of (or minimize) all that gunk.

    Cost Effective

    Making Homemade Coconut Milk with shredded coconut can be more cost-effective! A bag of organic shredded coconut is about the same price as one can of coconut milk. Maybe a dollar or two more. However, you can get about five cups of coconut milk out of a 340g bag of shredded coconut. Plus, you can use the leftover coconut pulp to make healthy treats! So, you're getting a lot more bang for your buck.

    A woman lifting the cap off of a a very full country milk bottle with a freshly used plant milk bag resting beside and spilt coconut in front.

    Health Benefits of Coconut Milk

    Coconut Milk also offers plenty of health benefits and is surprisingly heart-healthy!

    Good Source of Medium-Chain Fatty Acids (MCTs)

    Although coconut is a high-fat food, it is full of health-promoting medium-chain saturated fatty acids, also known as Medium Chain Triglycerides (MCTs).

    Concentrated MCT oils have become all the rage because they can offer many benefits. Some of these include promoting healthy gut flora, increasing energy and aiding in weight loss. However, you don't have to buy expensive oils to get these benefits. You can also get them naturally through foods like coconut, cow and goat milk, butter, yogurt, etc. However, I should note that less is more with dairy products. Too much can overrun our system with mucus.

    Increases Good Cholesterol

    Although the fat in coconut is saturated, studies have found that due to the medium-chain fatty acids, it doesn't increase LDL (bad cholesterol) but rather HDL (good cholesterol).

    Promotes Healthy Gut Flora

    Again, thanks to the MCTs, coconut milk is wonderful for balancing gut flora. It can kill off harmful gut bacteria while leaving the good guys intact!

    Improves Digestion & Aids Weight Loss

    Studies have found that MCTs promote the hormone ghrelin, which tells your brain you are full and satiated. This is great for preventing over-eating and all-day snacking. The fatty acids in coconut milk are also known to improve digestion. Both of which can aid in weight loss.

    Great Source of Minerals

    Coconut is a great source of many minerals, especially manganese, copper and molybdenum. However, it's also a good source of zinc, potassium and selenium.

    Boosts Energy

    Coconut milk, coconut water and coconut meat are all great for boosting energy. Thanks to the high mineral content, specifically potassium, manganese and zinc, coconut is a good source of electrolytes.

    On top of that, medium-chain fatty acids are also used as a source of energy for the skeletal muscles and heart.

    A woman holding a coffee mug reaching to pick up a full glass bottle of coconut milk.

    Seasonal Benefits of Coconut

    Summer

    Since they grow in the tropics, it's not hard to guess that Coconut (and Coconut Milk) are great for summer! Coconut is excellent for clearing summer heat.

    Harvest

    Coconut offers a sweet taste which offers nourishment during the harvest season (late summer to early autumn).

    Winter

    Winter is a great time to increase healthy fats, especially medium-chain fatty acids, as they help to keep us warm and satiated. Since winter is associated with the water element, it is also a great time to support the kidneys with both hydrating and naturally sodium-rich foods. Adding coconut milk to your winter soups and stews is one delicious way to do so.

    How to Make Coconut Milk With Shredded Coconut

    As mentioned, making homemade coconut milk with shredded coconut is so easy that everyone should know this little DIY kitchen hack!

    What You Will Need

    The following list contains affiliate links where I may earn a small commission at no extra cost to you.

    • Blender
    • Plant Milk Bag / Sieve
    • Large Liquid Measuring Cup / Bowl
    • Unsweetened Shredded Coconut
    • Sealable Container (If Storing)

    1. Soak for 5 - 10 Minutes

    Place one cup of unsweetened shredded coconut in a bowl or large liquid measuring cup. Pour over two cups of warm water and allow to soak for five to ten minutes.

    If you have a powerful blender, you can skip the soaking. However, blending adds more heat. So, if using a bag, you may have to let it cool before handling. That's why I prefer to simply allow it to cool as it soaks before blending. Soaking also gives a slightly larger yield of milk.

    You can also use coconut water which will make it more like traditional coconut milk. I would recommend soaking the shredded coconut in one cup of regular water and then adding one cup of coconut water before blending.

    A large liquid measuring cup holding shredded coconut soaking in water.

    2. Blend

    Once your coconut has soaked and softened, you can go ahead and pour it all into your blender jug. Make sure the lid is sealed nice and tight, and blend for thirty seconds to a minute.

    The longer you blend, the less pulp and more milk you will get. However, I wouldn't recommend blending for over a minute as it will start to get very hot.

    Frothy, freshly blended coconut milk still in the blender jug.

    3. Strain Through Plant Milk Bag (A Sieve Will Work too)

    After blending the shredded coconut and water, all you have to do is strain and squeeze it through a plant milk bag. A sieve will also do the job. Although, I should note that you may not get as smooth of a milk with a sieve.

    To strain through a plant milk bag, simply drape it over a large liquid measuring cup or a bowl. Next, pour the blended coconut and water in. Lift the top of the bag and keep it closed as you squeeze the milk out of the bottom. You can watch the video here to see how it's done.

    Once you have squeezed all the milk out, pour your coconut milk into a sealable container or use right away. You can discard the coconut pulp (what's left in the bag) in the compost, or you can use it! It's great for making raw desserts!

    A freshly used plant milk bag draped in a liquid measuring cup holding freshly squeezed coconut milk.

    How to Use Homemade Coconut Milk

    Use your Homemade Coconut Milk for soups, curry sauces, baking, smoothies, hot chocolate, teas, coffee, lattes and more!

    Coconut Milk being poured into a mug of tea with a cloth draped beside and shredded coconut spilt on the countertop.

    I should note, this isn't the best Coconut Milk for homemade yogurt. Full fat is your best option to get a nice thick coconut yogurt.

    How Long Does Homemade Coconut Milk Last

    The one downside to Homemade Coconut Milk is that it doesn't have a shelf-life like canned (unless you were to properly can it yourself). It is best used right away or within a few days. However, it can last up to three to four days in the fridge.

    THIS RECIPE IS...


    • Plant-Based & Dairy-Free
    • Keto-Friendly
    • A Natural Source of MCTs
    • Gut-Loving
    • Great for the Summer & Winter Seasons
    • Quick and Easy to Make

    More Homemade Recipes You Might Enjoy

    • Homemade Tigernut Milk (Horchata De Chufa)
    • Homemade Cultured Cashew Yogurt (Plain)
    • Easy Homemade Blender Oat Flour
    • Easy Homemade Fresh Peach Pie Filling (Without Cornstarch)
    • Simple Homemade Granola (Nut-Free, No Honey
    A small-mouthed country bottle filled to the top with freshly made coconut milk, sitting beside a coffee mug, linen cloth and a plant milk bag.

    If you try this Homemade Coconut Milk recipe, let me know how it turns out by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!

    A full bottle of milk with the lid half-off, sitting on a wooden plate with a plant milk bag and shredded coconut spilt in front.

    How to Make Homemade Coconut Milk (With Shredded Coconut)

    Recipe By : Michelle McCowan
    5 from 1 vote
    Learn how simple it is to make Homemade Coconut Milk with shredded coconut. It's a quick dairy-free kitchen hack everyone should know!
    Pin Recipe Rate Recipe
    Prep Time 5 mins
    Soak Time 10 mins
    Total Time 15 mins
    Dietary GF, Keto, Soy Free, Vegan
    Season(s) Harvest, Summer, Winter
    Difficulty Easy
    Yield 2.5 Cups

    Equipment

    • Blender
    • Plant Milk Bag / Sieve
    • Large Measuring Cup / Bowl
    • Sealable Container (If Storing)

    Ingredients
      

    • 1 cup Unsweetened Shredded Coconut (Unsweetened Coconut Flakes will also work)
    • 2 cups Filtered / Spring Water

    Instructions
     

    • Place 1 cup of unsweetened shredded coconut in a bowl or large liquid measuring cup. Pour over 2 cups of warm water and allow to soak for five to ten minutes.
      If you have a powerful blender, you can skip the soaking. However, blending adds more heat. So, if using a bag, you may have to let it cool before handling. That's why I prefer to simply allow it to cool as it soaks before blending. Soaking also gives a slightly larger yield of milk.
    • Once your coconut has soaked and softened, you can go ahead and pour it all into your blender jug. Make sure the lid is sealed nice and tight, and blend for thirty seconds to a minute.
      The longer you blend, the less pulp and more milk you will get. However, I wouldn't recommend blending for over a minute as it will start to get very hot.
    • After blending the shredded coconut and water, all you have to do is strain and squeeze it through a plant milk bag. If you are in a pinch, a sieve will also do the job. Although I should note, you may not get as smooth of a milk with a sieve.
      To strain through a plant milk bag, simply drape it over a large liquid measuring cup or a bowl. Next, pour the blended coconut and water in. Lift the top of the bag and keep it closed as you squeeze the milk out of the bottom. You can watch the video here to see how it's done.
      Once you have squeezed all the milk out, pour your coconut milk into a sealable container or use right away. You can discard the coconut pulp (what's left in the bag) in the compost, or you can use it! It's great for making raw desserts!
    • Your Homemade Coconut Milk will last up to four days in the fridge.

    Notes

    You can also use coconut water which will make it more like traditional coconut milk. I would reccomend soaking the shredded coconut in one cup of regular water and then add one cup of coconut water before blending.

    Watch the Video!

    Nutrition

    Serving: 0.5cups | Calories: 153kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 126mg | Fiber: 4g | Sugar: 2g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Total Servings : 4
    HAVE YOU TRIED THIS RECIPE?We love seeing your Beet of the Wild creations! Tag @beetofthewild on Instagram & use the hashtag #beetofthewild

    This post contains affiliate links. As an Amazon Associate and affiliate to other trusted brands, I earn from qualifying purchases. I only recommend products and brands that I trust and use myself. All opinions and information provided have come from my own experience and research. Please read my full disclosure and privacy policy for more information.

    Cleveland Clinic (2022) Is MCT Oil Worth the Hype? healthy.clevelandclinic.org/mct-oil-benefits/

    Lei Russel, J. (2007) TCM Foods Cooking with the Five Elements A Reference Guide. J. Lei Russell, Delaware.

    Murray, M., Pizzorno, J., Pizzorno, L. (2005) The Encyclopedia of Healing Foods. Atria Books, New York.

    Posted by Michelle McCowan on July 22, 2019 Filed Under: All Recipes, Drinks, Featured Recipes, Gluten-Free Recipes, Holistic Living, Homemade Cooking Staples, Summer Recipes, Vegan & Dairy-Free Recipes, Winter Recipes Tagged With: coconut, dairy-free, from scratch, Heart Healthy, Keto, Mylk, Vegan

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