Easy Homemade Coconut Milk Using Shredded Coconut

Homemade Coconut Milk Using Shredded Coconut

Kevin has turned into a dairy-free milk monster. He adds it to his ginormous bowls of protein oats, whips up 1-2 protein smoothies per day, and even drinks the stuff! Coming from a guy who used to live on frozen meals and Cherrios (with 2% milk)… we’ve come a far ways.

We used to buy two or three large case of almond milk from Costco every couple of weeks, but that practice ground to a halt when we started reading up on carrageenan.

(I wrote about our carrageenan discovery in this post, if you’re interested. The whole topic is quite controversial. I received quite a few messages from companies after posting that post, attempting to defend carrageenan and the presence of it in our food. Given the immense case against its safety, I’ve made a personal choice not to consume it. But to each their own!)

Homemade Coconut Milk Using Shredded Coconut

We found a couple of dairy-free milks at Superstore that didn’t have carrageenan but at the rate that Kevin goes through almond milk, we were picking up seven $5 jugs per week. I’ll let you do the math on that one :|

This conundrum called for a bit of creativity…

And? I’m pretty happy with the result. No soaking, no waiting, really easy. Kevin even made a couple of batches of his very own!

If you want to make this a lighter, everyday drinking milk, try increasing the water by 2 cups.

Homemade Coconut Milk Using Shredded Coconut

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4.9 from 16 reviews
Easy Homemade Coconut Milk Using Shredded Coconut
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Total time: 
Serves: 4
Easy homemade dairy-free milk made with shredded coconut.
  1. Add ingredients to the bowl of your high powered blender. Blend on high for 1-2 minutes.
  2. Strain mixture using a nut milk bag or a new, never-been-used seamless nylon sock.
I have heard that paint bags work well as a replacement for nut bags but that they have to be replaced every couple of times. I have had the same nut milk bag for years with no issues... so I am not sure how economical it is to use a paint bag instead.

View nutrition information (once on page, scroll down)

Homemade Coconut Milk Using Shredded Coconut

Once you’ve made your milk and squeezed all of the liquid through your nut milk bag, you’ll be left with highly fiberous crumbles of coconut (aka coconut flour!).

Homemade Coconut Milk Using Shredded Coconut

You can add the crumbles to cereal, in smoothies, or dehydrate to make your very own coconut flour!

Homemade Coconut Milk Using Shredded Coconut

I would love to know (because I’m always giving Kevin a hard time about it)…

Is there a specific food/ingredient that gets used up REALLY fast in your house?

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Comments | Leave Your Comment

    • Hi Bernadine – I placed them in the dehydrator and dehydrated at 105 for 6 hours. Then placed them in a container and put in the fridge. If you don’t have a dehydrator and just want to nibble on them, you could store them in the fridge, in an airtight container for a couple of days. Enjoy!

      • I make my own almond and coconut milk once a week. I do soak the coconut and the almonds though didn’t realize I didn’t have to with the coconut.. awesome:) But then I take the pulp from the two and put them in the oven on the lowest setting for a couple of hours and stir them around a few times in that process and then put through my grinder on the finest setting and I have coconut and almond flour:):):) soo much cheaper. But I have successfully used the wet pulp to make cookies, muffins and biscuits just adjust your liquid levels. You can also store the pulp in the freezer if you aren’t going to get to it right away or if the milk is just for smoothies leave the pulp in. Thanks Leanne I visit your site daily:!!

        • If you’ve dehydrated stuff, then you don’t need to store it in the freezer. Because you’ve removed all the water, it will, by definition, keep indefinitely – although it may oxidise and go stale after a while. However, if you put it in the freezer you risk spoiling it through freezing and rehydrating it.

          I use shop bought almond meal to make my almond milk. 2 seconds and it’s done. You can also use nut butters to make milks.

  1. Hey thats really nice coconut milk no soaking required its a great use when im in emergency
    At my house sorghum milk is used have u ever tried sorghum milk soak it 5 to 6 hrs grind it and sieve it
    And u can again soak it and make milk out of it and throw away remainings
    It is said sorghum is amagical grain i also make sorghum crackers
    When i became a vegan i started with sorghum milk which i found was close to milk
    I saw difference in jus 7 days i felt my bones were stronger try it out
    Never saw u made sorghum milk

    • I have SO much sorghum and I wasn’t sure what to do with it. I’ll definitely give this a try! Thank you :)

    • Hi Disha,

      I am a vegan as well and I was really excited to read your response on making sorghum milk. I actually have some whole sorghum grains in my kitchen and wanted to know if you have a detailed recipe? I searched on google and couldn’t find anything. Any help you could give would be much appreciated. Thanks!

  2. I love coconut milk! My mom used to make it for me when I was a child. She even used it in her cooking :).
    We go through a lot of honey in our household; it is our primary sweetener. We use it for everything from soy-nut butter and honey sandwiches to using it in our tea.

    • Yum. Honey is awesome! We went through a honey phase… great ingredient!

  3. definitely want to try this. How much much milk does this yield after you strain it?

      • thanks Leanne! I still want to try this… but how is it cheaper? You would have to use 2 of those 8 oz coconut packs to make the milk, right? and that’s $5.20 and it only gets you 4 cups(32 oz) of milk. which is way less than a half gallon (640z) I normally buy coconut milk or Almond milk and they run me about $3 to $3.50 per half gallon. I’m just curious, how its cheaper. am I missing something? Only asking so I can justify this to my husband!! LOL

        • Try getting your unsweetened, shredded coconut at the bulk food store or in a bulk food section. You save a lot buying in bulk that way, especially if you plan on making many batches of this (and other paleo foods) in a single week!

          • I buy my coconut from Amazon, they have an industrial size for around $30, it lasts forever!

        • I overpaid for my first batch (7oz bag =3.79….bulk price $4.99 for 16 oz, both organic).
          I was able to make 4 (32oz) batches of coconut milk. I did a measured cup, though so i wasn’t going by weight. Maybe that accounts for the price difference? Mine came out to less than $1 a batch, the price for organic coconut milk arond here is about $3.79

  4. This post was the most perfectly time :D I just bought 2kg of shredded coconut from my favourite online bulk store :D Can’t wait to give this a go!
    Making my own coconut flour will just be an even greater bonus!

    • Nice! Let me know how you like it when you give it a whirl ;) PS: where do you purchase your bulk items? I would love to know!

      • I too would LOVE to know where you buy your bulk food online! I need to stock up on many things and having them delivered to my door sounds delightful haha.
        For me, it’s rolled oats. I eat them in oatmeal, cook them into granola (side note: just fell in love with your chia seed granola Leanne), and anytime I bake I tend to grind them into oat flour. So I fill up a whole bag every time I go to the grocery store but zoom through it in no time!

  5. i can’t wait to try this! i was just thinking about soaking some almonds for milk but will do this instead. thanks!

      • i had coconut chips and am soaking them now. if figured since they are bigger i should soak them? it’s been an hour, getting ready to do it. THANKS!

  6. This is awesome! I don’t go through non-dairy milks as fast because it’s basically just me but my local health food store could be brought up on charges for extortion with some of the prices they charge! And I do sort of tend to stick to my rice milk, which is carrageenan free but rice milk is not the best for everything (it can be a bit thin) and now I’m concerned about arsenic in rice!
    Thanks for this recipe as I’m a big coconut milk fan whose had to pass cartons by on my trips to my local health food store.

    • Ugh… our health food store is the SAME! Because we’re in a small town and there’s nothing else around, they increase the price of everything by $2-5. It’s ridiculous. Now you don’t have to skip on the coconut milk!!

  7. so excited to try this! I love coconut matcha lattes but stopped buying tetra packs due to waste and the various gums in them :-)
    p.s. check out Rancho Vignola (if you haven’t already) for bulk nuts/seeds etc. high quality stuff. ordering deadline is tomorrow so hop to it ;)

  8. Hi Leanne,
    I’m in Ontario and our shopping choices are limited as well. It takes a trip to Toronto to buy supplies. Have you checked out Upaya Naturals? They are a raw vegan online store with nuts and seeds, coconut, etc. And will ship in Canada for free with an order over $100. Just a thought. We also have the ontario natural food coop located in Toronto. We have a buying group and meet the minimum order amount once a month. You’re near Calgary? You would think they would have some options!

    • Hi Jan
      When you’ve order from Upaya Naturals has there been duty charges? I always think I’m getting a great deal with free shipping when I order stuff from the States but by the time they put the customs duty on, it seems like I’m paying double for my purchase.

      • Hi Kim,
        This is in Ontario and I assume for all of Canada, so no duty charges. I know what you mean though….I look at a book on Amazon.com and it’s $1.99 and then the shipping fee is $14.99!!!! Crazy.

    • I love Upaya Naturals, Jan! Yes, they’re so, so great. We have a bunch of bulk stores here in Calgary, but I get asked a lot where to purchase products online so it’s really great to know what’s out there. Thanks!

    • I’ve made my own coconut milk, but quit because of the amount
      we go through. I make my own coconut kefir and we drink a
      Smoothie from it every morning. Now I just buy Aroyd brand.
      The reason I quit is because of how hard it is to squeeze the nut
      bag. With almond milk I can let the bag hang ( kitchen cupboard
      knob with bowl underneath) and it successfully does the trick and
      drains all the liquid. With coconut milk, this procedure doesn’t
      work. I believe it’s due to the fat content. It doesn’t drain down to the
      pulp. Have you any suggestions?? Also I don’t see how you can
      get 4 cups of liquid from the above recipe, if you are only adding
      4 cups of water? I am a lot older than you and my hands can’t
      take all the squeezing trying to remove all of the liquid. I also
      dehydrated the pulp for flour when I use to make my own,
      and soppy over wet pulp from not
      being able to squeeze the bag down to pulp, makes for wasted
      milk and long chunky dehydration. Any help would be appreciated!

      • Hi Judy – perhaps you need a new nut milk bag? It shouldn’t be hard to squeeze out at all. Or, try a nylon sock. You can leave those to hang no problem. There should definitely be at least 4 cups of liquid left over. I hope that helps!

      • could you possibly use a rolling pin to “roll” out the excess liquid? Just a thought

      • You can do it effortlessly with a french press coffeepot. Very fine mesh and no fuss. I would get a separate one for this purpose and not try to make coffee in it. So simple and no fancy equipment and cloth drying needed around the kitchen counters.

  9. I will definitely try this soon. I know how you feel about being a small town and having the local store up the price of items. I have heard that you can dehydrate in an oven. Is this true? I would love to use as a flour as well.

    • Hi Kristen – for sure, you can dehydrate in the oven. Go for the lowest setting possible. Most ovens, that’s 180F. Enjoy!

  10. Hi Leanne,

    I go through almond milk really fast too (so this question might not be a problem for me) but how long would this keep in your refrigerator?

    • Hey Jenna! Should last for 3-4 days. I’ll include that in the recipe. Thanks for pointing that out!

  11. Thanks for the great instructions Leanne! We were actually going to make a trip to Trader Joes very soon to get their light coconut milk since that is the only one that we’ve found in stores to no have any additives. I’m curious since we’ve tried making coconut milk before, how does this compare in consistency? Is it thick like full fat canned coconut milk, or more like canned light coconut milk, or maybe similar in consistency to almond milk? (I’ve never bought coconut milk in a carton so I have no idea what that’s like… :) ) When we made it in the past it was very watery but from your pictures this version doesn’t look watery at all!

    • Hey! It’s not watery at all. Very thick and creamy but not like full-fat coconut milk. It’s a consistency of almond milk, but a bit more creamy than that. I hope that helps!

  12. I’ve always wondered if I could just keep the the milk without being strained? I mean, if I don’t bake or I don’t use what’s left, I feel aweful to just waste it or throw it away, but then, if I just blend it and don’t strain it…is this “coconut milk” still? Would it affect my smoothies or ice cream? What would be the main difference if any? I tried it once and it didn’t seem to affect… But that was with almonds…

    Thank you!!!

    • Hi Lilian! I do that with hemp milk: just blend and leave everything in there. I’m sure it would work for this recipe. I just wouldn’t want to bake with it as the extra fiber would affect the recipe. But ice cream and smoothies? Totally fine. Enjoy :)

    • Chocolate… nice! If we have chocolate chips in the house, we go through the whole bag in a week, easily. Needless to say, we don’t keep chocolate chips in the house now lol… they’re just too good not to eat!

      • Ha, we used to buy the mammoth bags of chocolate chips for baking, because they were such “good value”. Then I realized how many of them were NOT going into baking. Now I buy a single dark chocolate bar and that’s our “snack” ration for the week, and chocolate chips only when I’m actually planning to bake!

  13. Hi Leanne,

    this is a great recipe, can’t wait to try it. Do you think coconut flakes would work well? Would I need to soak them before?


    • Hi Nathalie – no need to soak. Just blend and go! Coconut flakes would work fine, for sure. Enjoy!

  14. I just made this (I halved the recipe just to make sure I liked it first), and it kicks the pants off of any coconut milk I have ever purchased. I was actually a little surprised to see coconut fat squeezing through as well! THANK YOU! You’ve made my restricted diet life a little easier! <3

  15. Sounds awesome – but don’t you find buying coconut is expensive? Unless you buy the sulphite stuff? I love dairy free homemade milks but found that it probably was costing me more?!?!

    This looks awesome though – a must try.

  16. The Hubs used to be a hard-core milk drinker, much in the same fashion as your boo. He’s since tapered off his consumption because of the price, but this alternative seems a great economical alternative. (We also can’t keep enough nut butter in the house. At any given time, there are at least three different jars in the pantry. Oh…and eggs. We consume a lot of eggs.)

  17. Can’t wait to make this!

    Is the nutritional information for the strained milk or is it with the pulp?


  18. Question! I tried making my own coconut milk before (the recipe was similar to this) and I found it very oily. I know it’s healthy fat but it was a very off-putting texture. Does yours turn out like this? Is it perhaps my blender not being good enough?

  19. thanks for the recipe! i feel the same way about nuts and raisins. my husband is eating them in his own trail mix, but they go so fast! i give him a hard time, but it’s better he’s eating that then other snacks.

  20. Sounds delicious!

    It looks like it’s very iron rich in your nutrition info. I have troubles counting… How many grams iron per 100g?

  21. I am making this as soon as I buy more coconut! Had no idea it would be SO easy to make coconut milk at home from dried coconut! Thanks for the recipe!!
    I use a paint bag to strain my nut milks and never had an issue with it, and I have had it for a few years already. For me it was “very” economical as I paid $1.99 for two (yes! 2) paint bags and so far I have only used one of them and it is still going strong!! :)
    Love your blog and recipes Leanne, you rock!!!

  22. Wow this is great! I make almond milk all the time but I never thought of trying coconut! It’s so easy and soooooo good! I will make this all the time now. I’m going out to buy a huge bag of coconut! LOL
    You are so clever Leanne! Thank you!

  23. I too used to drink Almond milk until I found out I had a sensitivity to it. So, of course, I went to coconut milk and then wondered why my stomach still ached. I found out about carrageenan and dropped the coconut milk right then and there. I am happy to say that my inflammation has definitely subsided. I have an Omega 8006 and make all my coconut products with it. I use the juicer with the fresh coconut and add water to the cream that comes from it. No straining required! Then I dehydrate the rest for recipes. I also shred the raw coconut with the blank, dehydrate it and use it to make coconut butter. This machine is the bomb!

    • Wow, I need to do the same with my Omega. The only thing I’ve ever done with it is make juice and I KNOW it does so much more than that. Thanks for sharing, Cathy :)

  24. I was very excited about this recipe, but when I tried it with my Kitchenaid blender it turned out very watery and thin. :( Is this just because I need a better blender? Any tricks to help those of us with non-awesome blenders? Thanks! I love your recipes!

    • Hi Lisa – hmmm… I would recommend adding more coconut next time! It will harden up a bit when it goes in the fridge, too…

  25. Every now and again, I purchase a can of coconut milk to use in a recipe and the tastes reminds me every time why I prefer to make it fresh! There really is no taste comparison and (as if that wasn’t enough) it is hard to find canned coconut milk that is Just canned coconut milk. So often they contain stabilizers or preservatives.

    If you are having watery coconut milk issues, I would suggest heating the water, then letting the water and the shredded coconut sit for an hour before blending, Also, after blending, you can mash the coconut milk around with the shredded coconut for a while to try to release more fats and liquid from the meat before squeezing through a nut milk bag. Hope that helps!

    If you are interested in recipes that you can use your fresh coconut milk and coconut flour in, please visit http://www.yummycoconut.com.

    Happy coconutting!

  26. I’ve been making my own coconut milk and almond milk for the past several months. I use paint strainer bags that I bought for $1.98 (for 2 bags). They work great and these same 2 bags have been used multiple times per week for nearly 6 months – still holding up just fine. They are much less expensive than most nut milk bags.

  27. When you buy canned coconut milk, you have the option of buying the full fat version or the light version. I’m wondering how your recipe compares to these different versions? Would yours be closer to the full-fat canned coconut milk, or the light? And how can your recipe be adjusted to achieve the other one?
    Thank you.

    • Hi Eileen – I’d say that this recipe is somewhere in the middle. If you wanted a light coconut milk, use 1/2 less coconut. If you want a high-fat coconut milk, double the coconut. That’s where I would start!

  28. I am not seeing the nutrition facts. Do you know how many calories, fat grams, sugar? Thanks.

    • Hi Emily – you just scroll to the bottom of the nutrition facts page (the printable recipe page) and they’re there at the bottom

      • Thank you. It didn’t show up on the webpage until I actually hit the print button.

  29. Hi Leanne,
    I love your blog post on this. I am definitely going to try making this. I recently bought 5 pounds of shredded coconut for $10.80 from Azure Standard. Do you know how many cups of shredded coconut are in a pound? I am trying to figure out cost. Thanks!

  30. I read a few recipes where they said to use got water. You didn’t mention anything about the temp so I just wanted to check. Any clue if it makes a difference?

  31. Since Im new to a lot of homemade cooking … Is there anyway I can use something else to strain it? I don’t have either of those bags ):

  32. I can’t wait to make this! I clicked the link for the nutritional info but it just took me to a page with the recipe again. Am I missing it? I’m just curious about the calorie count in one serving and I’m not 100% sure how to calculate it myself. Thank you!

  33. Hi Leanne
    For those not wanting to buy a nut bag or paint bag specifically for this recipe, I can recommend using a Chux cleaning cloth (obviously clean and unused!), doubled over. Put this in a sieve, pour in the coconut water and either let drip through or gather up the ends and squeeze out. Works a treat :)

    (Hopefully you get Chux in the US/Canada, otherwise you won’t know what I’m talking about!)

  34. Can I please ask: I made this coconut milk and put it in the fridge. It separated into solid and water. To use, should I just drink the water or should I mix it all up? I’m trying to lean out a little so am watching carb/sugar/bad fat intake. Advice would be appreciated :)

    • Hey Emma! The solid is coconut cream and the water is a mix between lite coconut milk. The fats in coconut create thermogenesis which actually encourages weight loss… so shake and drink up!

  35. Hi! I would like to know if you can make this with dessicated coconut rather than shredded.
    I can readily get dessicated but not shredded and would love to hear from you instead of buying it and trying to make it and then it doesn’t work :/
    Thank you!
    Anna x

    • I pretty much made mine with desiccated coconut. It was labeled “shredded” but they’re tiny pieces.

  36. Thanks for your recipe!
    This might just be me, but I’m not able to find the nutrition info on the “View nutrition information” link.
    Where can I find this info? I’m wondering if the stats will be like a can of full fat coconut milk or more like if you were to buy a carton of coconut milk from the store (~30 cal/cup)

    • Hey! You just have to scroll down once you get to the page. It’s at the bottom. Enjoy!

      • Hm, maybe it’s my browsers. I tried it on chrome & IE. I still cant find it. The last thing I see on the text page is “Powered by Recipage”

          • Bummer. I was wondering whether to count the shredded coconut into the nutrition or not. Or does the “fat” from the coconut stay in the pulp I took out. Confusing stuff! I’ll just wait to see it on your new blog :)
            Also, I made it in a magic bullet and now my magic bullet is super greasy. I’ve soaked it and washed it so many times, but the plastic isn’t clear anymore… Has that buttery look. Any suggestions?

  37. Thanks for your recipe! Since I moved back home, we don’t have coconut milk in a can like in the USA. So I’ve been browsing to see if I would find any recipe of homemade coconut milk. :) Now, I’m wondering on how to store the coconut milk? And how long will it last? Also, can I toast the coconut crumbles?

    Best Regards,

  38. Can we use this for cooking? Meaning dishes which call for coconut milk, particularly Indian cooking

    • Hi Ajay – you sure can. I just wouldn’t recommend it for recipes calling for “full fat coconut milk”

  39. Yum! I make my coconut milk the same way. I also use fresh coconut meat and just blend it with coconut water. Either way it’s delicious.

  40. Hi! I used this recipe to make my own coconut milk. Yayyyy! I totally love it. Anyway, when I blended mine, what is that creamy substance that is left behind, on my blender cup, and sometimes floats to the top, and then gets hard, like fat or oil? I am confused, because I tried to use it to pop popcorn, like oil, because that is what I thought it was, and it melted like cream, and didn’t pop the popcorn very well, plus, it burned. I don’t want to throw away anything that can be used, so please let me know what this is? When room temperature, it looks like wax, but when cold it’s like when you cool down turkey fat or beef fat from broth.

    I should also note that I didn’t use a nut milk bag, or a pair of nylons. I forgot about the nylon trick, and I didn’t have a nut milk back, so I just used a fine mesh strainer. (I’m going to buy a pair of nylons tomorrow, we can’t buy nut milk bags around here, the town is too small, sometimes I have a difficult time getting coconuts.)

  41. I’m sorry but I’ve seen so many people suggest this or say they do it and I find it repulsive. NYLONS, brand new or not, are not a FOOD GRADE “kitchen utensil”. I’m sure if a person was to research the manufacturing of nylons, they’d soon realize how wrong it is to use them in the kitchen :) Honestly, nut milk bags are not that expensive. A fine mesh strainer also works wonderfully! And both items are meant for the kitchen!

    As for your recipe, I can’t wait to give it a try! I’m really into making as much at home as I possibly can. It will save money and I won’t have all the packaging to recycle.

  42. Happy I found this. I recently found out I am Celiac. I was diagnosed with ulcerative colitis 20 years ago and I had been told by naturopath to avoid carageenan a long time ago, so I researched it as I had never heard of it. Carageenan is in so much! When I made the dietary change for celiac I decided to go vegan at the same time as cutting out the gluten. Actually makes my life easier but yep it is hard to find a commercial milk whether it is almond, coconut, rice etc without carageenan.

    Thanks :)

  43. Oh snap, thank you so much for posting this! It is gonna be so helpful when I order Coconut Milk at the grocery store! Super Outstanding!

  44. Thanks for the recipe!

    Any tips to keep the oil from separating?? When we place it in the fridge overnight we get a 1″ solid disc on top that is impossible to remix (we like our coconut milk cold and have it with cereal almost every day). If we just break through the disc to get at the milk what’s left is really watery. Please help…

    Also…for those who have a hard time finding nut milk bags (like me), you can try using jelly bags ;) They are basically the same thing, and easily found at Canadian Tire etc, where the mason jars and other canning items are stored :)

    • Hi Valerie! This is just the fat from the coconut. Nothing much you can do about it, unless you just remove the disk once it’s cooled. That, or (what I like to do) is place the milk on the counter for a little while and it breaks apart nicely.

  45. Hi I made this and was very yummy…one question though after stored in a fridge a thick layer formed in the top of the jar. This is I presume the fatty bit. But what do you do, do you remove it and consume separately as I cant mix it back in the milk because it is solid….please help?

    • Hi Mira – this is the oil from the coconut, very healthy! Just give it a good shake (or there are other recommendations in the comments) and drink up!

  46. Hi! Been combing the web to find nutritional information on the amount of carbs for making homemade coconut milk. Any ideas?
    Thanks a bunch! Great site :-)

    • Found it! You have a link to the nutritional information! Bravo ! Thank you :-)

      • So happy that you found everything and you’re good to go! Enjoy <3

  47. I never thought of making milk from shredded coconut milk. I have a ton so this is a great way to use them up. Thanks for the recipe.

  48. Great recipe! A coconut cake I was going to make called for coconut milk and I followed this recipe to make the milk! Thanks for sharing it!

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