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Homemade Coconut Milk

This homemade coconut milk recipe is rich and creamy, and has the consistency of conventional canned coconut milk but contains a lot more nutrition.

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Author Tess Masters



  1. Crack open the young thai coconuts. (I use a Coco-Jack tool, which is the best way to crack coconuts. This tool opens them with one easy move.)

  2. Empty the coconut water and strain it using a fine mesh strainer. Scoop out the coconut meat from the coconuts, and cut the brown husk off the meat to clean it. Set aside 1 cup of coconut meat and 3 cups of coconut water. (You can freeze any remaining coconut water and coconut meat in separate containers for use later.)
  3. Throw the coconut meat, coconut water, salt, coconut oil, vanilla, and sweetener into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.

  4. Transfer the milk to a sealed container in the fridge for about 3 hours to thicken. (Thickened, it will have a consistency similar to full-fat canned coconut milk.) The milk will keep in the fridge for about 3 days.

Recipe Notes

For sugar-free coconut milk: Omit the dates, and substitute 2 teaspoons powdered birch xylitol + 1/8 teaspoon alcohol-free liquid stevia.

Learn more about making homemade milks
Photo by Trent Lanz; styling by Alicia Buszczak