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This simple coconut milk recipe using shredded coconut is super easy and cheap to make. All you need is shredded, dried coconut, a blender and a piece of cotton! Let’s get started with this amazing homemade coconut milk recipe!
Making your own coconut milk might seem like a lot of effort, but once you try this recipe there is no going back to store-bought! It really is so easy to make and the coconut flavor is subtle and just delicious.
Making coconut milk with shredded coconut does take a little more time because the shredded coconut needs time to re-hydrate. I don’t find that an issue since it’s hands-off time, just a bit of planning is needed.
Ingredients
There is only one necessary ingredient for this easy coconut milk recipe!
Shredded Coconut
I like plain coconut milk, but you could add any flavor you love to this recipe!
How do you make coconut milk from shredded coconut?
Re-hydrate the Coconut!
Add shredded dried coconut to a bowl with boiling water.
Let the coconut re-hydrate for ± 1 hour. This step is optional, but I think you get more flavorful milk if you let it stand for a while.
Blend the mixture to emulsify!
Before blending your milk, I suggest slowly warming it in a pot on the stove. This makes it easier to strain if the oils and cream are warm. Think body temperature only!
Add everything to a high-speed blender – as seen in the images above, this is an important step to get the most out of your milk.
If you are flavouring your mylk, this is when you’d add it!
Pour the milk from the blender into a piece of material or nut milk bag over a container.
I like to use a sieve as well, just in case I squeeze the coconut pieces out of the edges of the material. I also do this in two straining batches so I can get all the milk out of the coconut easily!
If the material is loosely woven, you may need to strain it twice to get rid of any little pieces of coconut 🙂
Top Tips
Blending is an important step to get all the coconut goodness out! If you strain it through the material without blending, you get a kind of coconut water. It isn’t creamy at all!
The fresher your coconut, the more flavorful your milk will be.
Coconut milk will naturally separate, just give it a quick shake before pouring it into your coffee or cereal!
Keep your shredded dried coconut in the fridge in an airtight container to keep it from going rancid.
Dry the coconut meat that is leftover from making your milk and turn it into coconut flour!
Frequently Asked Questions
Can I freeze coconut milk?
Yes! You can freeze your milk for up to 1 month. For the best results, blend the milk after thawing to agitate the fats and water to create an emulsion again.
Can I make coconut milk from dried coconut?
Yes! The recipe is down below, and read above for some tips!
Do you have to use hot water to make coconut milk?
Yes! If you don’t use hot water, it will be difficult to strain as the fats will be hard.
What is the difference between coconut water and coconut milk?
Coconut water is the liquid found in fresh coconuts. Coconut milk and cream are made from the flesh of coconuts blended with water and strained through a piece of cotton or linen.
Can I make coconut water from coconut flakes?
Yes, you can follow my recipe but adjust the water quantity. Because coconut flakes contain more moisture than desiccated coconut, they don’t need as much water.
Is it cheaper to make your own coconut milk?
Dried coconut is cheaper and more widely available which makes it the obvious choice for your milk fix!
Can coconut milk be blended?
This step is highly recommended! Blending helps to emulsify the fats and water giving you a creamy, smooth end product.
Can coconut be blended?
Dry and then blend the leftover coconut meat from this milk recipe to turn it into coconut flour!
How long does homemade coconut milk last?
Homemade coconut milk lasts about 5 days in an airtight bottle in the fridge.
This simple coconut milk using shredded coconut is super easy and cheap to make. All you need is dried coconut, a blender and a piece of cotton! The subtle coconut flavor will make you fall in love with this recipe!
Ingredients
Scale
1CupShredded Coconut
2Cups Boiling Water
Instructions
Add 1 cup of shredded coconut to a bowl with 2 cups of boiling water.
Let the coconut re-hydrate for ± 1 hour.*
Add everything to a blender** If you are flavoring your milk, this is when you’d add it!
* Soaking the coconut for 1 hour is optional, but I think you get more flavorful milk if you let it stand for a while.
** Before blending your milk, I suggest warming it a bit if it has gotten cold. This makes it easier to strain if the oils and cream are warm. Think body temperature.
*** If the material is loosely woven, you may need to strain your milk twice.
