A quick, 2-ingredients recipe for homemade coconut milk/cream! Creamy, naturally sweet, and the perfect dairy-free alternative to milk made in just 10mins.

Homemade Coconut Milk/Cream
Coconut Milk

Basic Tools Needed

  • A blender
  • Nut milk bag to strain fresh coconut milk
  • If you’re using a fresh coconut, you will need a sharp kitchen knife, hammer and patience!
  • A sweetener (optional) use this only if the coconut milk is for a sweet application.


  • 160g (2 cups) of shredded unsweetened coconut.
  • 720-960ml (3-4 cups) of water (use less water for thicker and creamier milk)
  • Pinch of Salt
  • 1 Tbsp of maple syrup for sweetness (optional)
  • 1/2 Tsp of vanilla extract (optional)
  • 2 Tbsp of cocoa powder for chocolate milk version (optional)
  • 1/4 cup of fresh berries for berry milk (optional)


  • 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 salt, or vanilla as needed. Add the remaining 1 cup (240 ml) water if it’s too thick.
  • Pour the mixture over a large mixing bowl covered with a milk bag or a very thin towel. You can save pulp for baked goods or to add to oatmeal and smoothies.
  • Transfer to a sealed container and refrigerate. This keeps in the refrigerator up to 5 days and in the freezer for 1 month. Enjoy cold or hot and shake before use, as it can separate in the refrigerator (due to no preservatives!).

It’s that simple to make homemade coconut milk/cream. Drop a comment when you use this recipe.

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