Homemade Coconut Milk - Conscious Cooking

Homemade Coconut Milk

Have you ever make your own coconut milk? It’s easy and so much more nutritious than the store-bought versions. Most of these milks are made from canned coconut milk, which is fine but highly processed. There are a few ways on how you can make it. You can use real coconuts, which is not always accessible to most people; you can use shredded coconut flakes, which is convenient and what I use in the recipe; or you can use the canned ones but again it’s processed and I don’t feel like the idea of drinking canned coconut milk personally.

Ok, so shredded coconut. You want to get the raw, unsweetened kind – the most natural one. It’s relatively easy to make but you need the proper equipment. You will need a high-speed blender and a nut milk bag or cheesecloth to strain the milk. Otherwise, you will have coconut pieces in your milk. So the way you make it is by simply blending the coconut flakes in your blender with filtered water, a pinch of sea salt and your favorite natural sweetener of choice, if you like, and you blend until smooth. Then, you strain the milk through a nut milk bag over a bowl. It’s that simple and it tastes soooo much better. Once you start making your own nut/seed milk, it’s hard to go back to the store-bought versions.

Your homemade milk will last about 4 days in the refrigerator and is a terrific option for children. It’s very nourishing and contains healthy fats and lauric acid which supports health. It’s a true superfood and is one of the foods we should add more into our diet.

Homemade Coconut Milk

This easy homemade coconut milk is made from coconut flakes and takes less than 10 minutes to make. All you need is a high-speed blender and a nut milk bag.
Prep Time10 minutes
Total Time10 minutes
Servings: 4 Cups


  • 2 cups unsweetened coconut flakes
  • 4 cups filtered water
  • Pinch unrefined salt
  • 1-2 Medjool dates, pitted, or 1 tablespoon raw honey


  • In a high-speed blender, combine coconut flakes, filtered water, salt and dates or honey.
  • Blend for 1-2 minutes, on medium-high speed, until smooth.
  • Over a bowl, transfer coconut mixture into a nut milk bag and slowly squeeze the milk out of the bag with your clean hands. Keep doing until you have extracted all the milk.
  • Discard the dry pulp or keep in the refrigerator for later use. Store the coconut milk in a container and keep it in the refrigerator for up to 4 days.


Do not throw away your nut milk bag. Simply rinse it, dry it out and keep it for next time.
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