How to Make Coconut Milk (from Fresh Coconut or Desiccated Coconut)

Making coconut milk at home is a simple and rewarding process. Whether you’re using fresh coconut or desiccated coconut, the process is easy and gives you a creamy, natural milk free of additives. Here’s how to make coconut milk from both methods:

Method 1: Using Fresh Coconut

Ingredients:

1 fresh mature coconut
2-3 cups warm water (depending on desired thickness)

Instructions:

Crack the Coconut:

Use a hammer or a sharp object to crack open the coconut. Drain out the coconut water and set it aside (you can drink it later or use it in smoothies).

Remove the Meat:

Once the coconut is cracked, use a butter knife or a coconut tool to separate the meat from the shell. You can also use a spoon to scrape the white coconut flesh out of the shell.

Peel the Brown Skin:

The coconut meat has a thin brown skin on the outside. Use a vegetable peeler or knife to remove this skin for a smoother milk.

Grate the Coconut:

Grate the coconut meat using a box grater or a food processor to make smaller pieces.

Blend the Coconut:

Place the grated coconut in a blender or food processor and add warm water (2 cups for thinner milk or 3 cups for thicker milk). Blend for 2-3 minutes until it forms a thick coconut paste.

Strain the Milk:

Place a nut milk bag, cheesecloth, or a fine-mesh strainer over a large bowl. Pour the coconut mixture through the cloth or strainer to separate the milk from the pulp.
Squeeze the bag or cloth to extract all the milk. You can store the leftover pulp for use in smoothies, baking, or making coconut flour.

Store the Milk:

Pour the strained coconut milk into a clean jar or bottle and store it in the refrigerator for up to 3-4 days. Shake well before each use, as the milk may separate.

Method 2: Using Desiccated Coconut

Ingredients:

1 cup desiccated coconut (unsweetened)
2-3 cups hot water (for a creamier texture, use less water)

Instructions:

Combine Coconut and Hot Water:

Add the desiccated coconut to a blender or food processor. Pour in hot water (2 cups for a thinner milk, 3 cups for a creamier texture). Stir to combine.

Blend:

Blend on high for 1-2 minutes until the coconut is well combined and the water has become creamy.

Strain the Milk:

Use a nut milk bag, cheesecloth, or fine-mesh strainer to strain the coconut milk into a large bowl, separating the liquid from the coconut pulp.
Squeeze the bag or cloth to get as much milk as possible from the pulp.

Store:

Transfer the coconut milk into a jar or container. Store in the refrigerator for up to 4-5 days. Shake well before use.

Tips for Perfect Coconut Milk:

For Thicker Milk: Use less water or add more grated coconut. If you want coconut cream, reduce the amount of water even further.
Flavoring: You can add a sweetener (like maple syrup) or vanilla extract if you want a sweeter milk.
Coconut Pulp: Don’t throw away the leftover coconut pulp! It can be dried in the oven at a low temperature to make coconut flour or added to baked goods, smoothies, or granola.

Making coconut milk at home ensures it’s fresh, creamy, and free from preservatives. Plus, it’s a great way to use up a fresh coconut or desiccated coconut that might be hanging around in your pantry!