Coconut Milk

Coconut Milk

One of my favorite drinks and milk-alternatives – dairy free. It’s very easy to make.

  • 1/2 cup of shredded unsweetened dried organic coconut
  • 4 cups hot water
  • Food processor or blender
  • Strainer
  • resealable storage container

1. Add 1/2 cup shredded coconut to the food processor/blender with 1 cup hot water.

2. Pulse for 10 seconds (do not run on high or you risk burning out your blender) until you get a pulpy glob of coconut.

3. Pulse again for 30 seconds, sit then pulse again 5-6 more times. Important to let it rest between pulses.

4. Strain the milk from the shredded coconut into the container pushing down on the coconut shreds.

5. Repeat 2-3 more times getting out as much as you can from the coconut shreds.

6. Store and use in a cool place like the refrigerator. During storage a thick chunk of coconut oil will often rise to the top of the container, or during the straining process if you use cheesecloth, can be separated for use as coconut oil.

The Coconut Oil can be stored separately and used for cooking, grease, oil pulling for teeth, deodorant, skin care, etc.

The Coconut Milk – best in a drinking container stored in the fridge. Use on its own, for cereal, teas, smoothies, mix blended with blueberries+honey+vanilla, add to your chai latte or frappacino, etc.

Bibliography/ Additional References:

  • Crunchy Betty undated “Homemade Coconut Milk”. Website referenced 1/26/2014 at

Coconut Milk

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 3 cups
  • Difficulty: easy
  • Recipe type: Milk beverage


  • 1/2 cup of shredded unsweetened dried organic coconut
  • 4 cups hot water


  1. put in blender, pulse for 10 seconds, wait, pulse for 30 seconds, wait, repreat process a few more times. Strain with strainer or cheesecloth pressing on shreds straining into container. Seal and store in fridge or cool location. Drink alone or add berries, sweeteners to taste …

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