Easy Homemade Coconut Milk

This Easy Homemade Coconut Milk is the perfect plant-based milk option and can be achieved in TWO options for greatest ease. Completely versatile and enjoyed in anything that requires milk, this recipe is one that will be the staple for everyone involved with a hint of vanilla and sweetness. Completely Gluten-Free, Nut-free, and Vegan!

Homemade and DIY dairy-free milk recipes are absolutely one of my faves to make these days. Because everyone in my house drinks dairy-free milk, it's definitely easy to make batches and consume throughout the week without worrying about anything wasting.

This Easy Homemade Coconut Milk is on my top 3 list of dairy-free milks that we consume a lot and if you've tried any of my other options, you'd love how light, yet creamy this coconut milk is. Plus, I've made this milk TWO different ways and both processes have been super easy to master and just depends on whether you have or want flakes versus actual coconuts.

What You’ll Need For This Easy Homemade Coconut Milk

Option #1:

• Organic coconut flakes, unsweetened
• Filtered water
• Maple syrup
• Vanilla extract

Option #2:

• Fresh young coconuts
• Filtered water

How to Make Easy Homemade Coconut Milk

Unlike some more complicated vegan milk recipes, you don’t need to soak anything to make this recipe. You’ll start by blending the coconut flakes (or meat of an actual coconut) in a high-speed blender with filtered water, vanilla, and maple syrup until smooth and frothy. To remove the pulp, strain the milk through a cheesecloth or a fine-mesh strainer or nut bag.

That simple!

THE BEST MILK ALTERNATIVES FOR YOUR ENTIRE HOUSEHOLD

Common Q+A’s About Easy Homemade Coconut Milk

ARE THERE OTHER GREAT ALTERNATIVE PLANT-BASED MILK THAT DOESN’T INCLUDE NUTS?

How to Use Homemade Coconut Milk

There are a few options that include Homemade Coconut Milk being used to it’s fullest potential. Have fun experimenting on these options and of course, switching things slightly by adding new flavors to your homemade coconut milk. Here are a few of my favorite ways to use it:

• Add it in a latte. I’m obsessed with this Sugar Cookie Latte (Starbucks Copycat).
• Use it in a vegan baking recipe. My top vegan baking recipes are Vegan Lemon Poppy Seed Donuts, Vegan Cinnamon Crunch Banana Bread, Vegan Funfetti Cupcakes, and Vegan Vanilla Oreo Cake.
• Add it to your overnight oats or chia pudding. This Protein Loaded Blueberry Overnight Oats recipe is the absolute best! I’m totally obsessed with this Banana Peanut Butter Overnight Oats the most. Plus, I made Healthy Chia Pudding 3-Ways!
• Pour it over cereal or your favorite homemade granola. I’m always in love with these Caramelized Peach Cinnamon Granola.
• Add them in pancakes or waffles. I can’t decide whether I love these Fluffy Cinnamon Vegan Belgian Waffles or these Vegan Lemon Poppyseed Pancakes better!
• Make a decadent milkshake. This Classic Dairy-Free Strawberry Milkshake is incredible!

MADE OUR RECIPE(S)?

When you make your own Easy Homemade Coconut Milk, be sure to tag me on Instagram @orchidsandsweettea!

Easy Homemade Coconut Milk

5 from 3 votes

This Easy Homemade Coconut Milk is a great plant-based milk option to make make for your entire family!

Author: Shanika

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Serves: 4 servings

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Ingredients

OPTION #1:

• ▢ 5 cups filtered water
• ▢ 2 cups organic coconut flakes, unsweetened
• ▢ 1 teaspoon vanilla extract
• ▢ 1-2 Tbsps pure maple syrup

OPTION #2:

• ▢ 2-3 fresh young coconuts, broken w/ meat scooped out
• ▢ 6 cups filtered water, boiled + cooled
• ▢ 1 teaspoon vanilla
• ▢ 1-2 Tbsps pure maple syrup

US Customary - Metric

Instructions

TO MAKE COCONUT MILK (OPTION #1):

• Add all ingredients to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend; Adjust sweetness as needed.**
• Once done, slowly strain (using a cheesecloth or nut bag) milk into a pitcher, squeezing the coconut 'pulp' to ensure that all milk is extracted.
• Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
• Sip and Enjoy!

TO MAKE COCONUT MILK (OPTION #2):

• Once the coconuts are split open and the meat (inside of the coconut) is scooped out, rinse and set aside. NOTE: You want to ensure that they are completely clean without any brown lining or outer part attached.
• Add the coconut meat, water, vanilla, and maple syrup to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend; Adjust sweetness as needed.**
• Once done, slowly strain (using a cheesecloth or nut bag) milk into a pitcher, squeezing the coconut 'pulp' to ensure that all milk is extracted.
• Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
• Sip and Enjoy!

Tips & Tricks

• STORAGE: When properly stored in the refrigerator, coconut milk lasts for up to 1 week, at best. Usually, I like to consume my batch within the first 2-3 days.
• SERVING: To make less milk, cut ingredient measurements in half. To make more, simply double or triple the measurement of ingredients, depending on your desired amount. 
• SWEETENER: Instead of maple syrup, you can use substitute sweeteners like Agave, dates, or date syrup, if preferred.
• USES: Coconut milk's light consistency makes it perfect in lattes, cappuccinos, smoothies, soups, and baked goods. Can also be used as regular milk for cereal, etc.
• NUTRITION: Facts are calculated for Option 1.

Nutrition

Calories: 297kcal | Carbohydrates: 14g | Protein: 3g | Fat: 27g | Saturated Fat: 24g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 244mg | Fiber: 7g | Sugar: 6g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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Easy Homemade Coconut Milk.

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