Homemade Coconut Milk from Coconut Flakes
Make fresh coconut milk at home using just coconut flakes and water. This easy two-ingredient recipe is smooth, creamy and ideal for smoothies, cereal, coffee and everyday cooking.
Equipment
- high-speed blender
- Nut milk bag or cheesecloth
- Large bowl or measuring jug
- Airtight bottle or glass jar
Ingredients
- 1 cup raw unsweetened coconut flakes or coconut chips 80 g
- 2 cups filtered water 480 ml
Optional flavorings
- 1-2 tablespoons maple syrup or agave nectar to taste
- ½ teaspoon vanilla extract
- 1 pinch of salt optional
For chocolate coconut milk
- 2 tablespoons unsweetened cocoa powder 15 g
- 1-2 tablespoons maple syrup or agave nectar to taste
Instructions
- Add the coconut flakes and filtered water to a high-speed blender. Blend on high for 2-3 minutes, or until the liquid looks white and creamy and the coconut has broken down into very small pieces.
- Place a nut milk bag over a large bowl or measuring jug. Pour the blended coconut mixture into the bag.
- Gather the top of the nut milk bag and squeeze firmly until you have extracted as much coconut milk as possible.
- Taste the coconut milk. For a sweetened or flavoured version, return it to the blender with your chosen maple syrup, vanilla, salt or cocoa powder. Blend briefly until combined.
- Pour the coconut milk into a clean airtight bottle or jar. Use immediately or refrigerate until chilled. Shake well before each use, as natural separation will occur.
Notes
- Use raw, unsweetened coconut flakes or chips for the most neutral flavour. Do not use toasted or sweetened coconut.
- For thinner coconut milk, add a little extra water after straining and blend again.
- For a richer result, begin with slightly less water. For something considerably thicker, use my homemade coconut cream recipe instead.
- Homemade coconut milk naturally separates because it contains no added stabilisers. Shake the container well before pouring.
- Store the coconut milk in the refrigerator for up to 3-4 days.
- The milk can be frozen in an ice cube tray for use in smoothies, curries and sauces.
- Save the leftover coconut pulp for smoothies, oatmeal, granola or baking.
- This recipe produces a pourable homemade plant milk. It is lighter than most full-fat canned coconut milk and may not work as a direct substitute in recipes that rely on its thickness.