Here is a really simple recipe of how to make 100% pure Homemade Coconut Milk with your Vitamix using only organic coconut flakes and filtered/purified water.
I’ve had quite a journey over the past several years in trying to find the best non-dairy milk alternative.
Here’s how my choices have evolved:
- Organic Soy Milk (carton)
- Organic Almond Milk (boxed)
- Organic Coconut Milk (boxed)
- Organic Homemade Almond Milk & Organic Homemade Coconut Milk
I transitioned away from soy because of the health concerns of soy.
Then I transitioned away from the boxed almond and coconut kinds of milk because of the questionable additives carrageenan and Vitamin A Palmate.
Now I’ve recently realized that I really had no reason to not make my own coconut milk because I already had a Vitamix and coconut flakes are fairly inexpensive, especially if you buy them in bulk.
So now I enjoy making my own milk and you can too!
When making your milk don’t forget to use the purest water you can. You don’t want to use regular tap water to make your healthy, pure milk. I always use my Berkey for anything that requires water.
Other than that, just make sure your coconut chips/flakes are organic and you’ll be good to go.
Super easy and 100% organic, pure coconut milk!
How To Make Homemade Coconut Milk: Step-by-Step Instructions
Expert Tips on How To Make Homemade Coconut Milk
Here are some expert tips to make this recipe perfectly:
Tip #1: The first time I made it, I didn’t follow the recipe in full (I increased the number of coconut chips/flakes and didn’t do the second round of blending/straining) because I didn’t see the point of doing it twice. But then I went back and read the comments and then I realized why it was important to do both steps. Here is why: “You blend it twice to extract all the milk so that you have “regular” coconut milk. The first blending and straining are more like the “cream of coconut” sold in stores. The second time you blend and squeeze gives you the regular coconut milk”. – Posted By Sarah | 6/3/10 12:44 PM (source)
Tip #2: I used the large chip/flake coconut and increased the amount to 1 cup but didn’t realize it wasn’t the same as using shredded coconut until I read this comment: “The measurements would be totally different as the flakes are a different shape and would fill a cup less than shredded would. I would either grind the flakes until they’re finer like the shredded or double the amount of coconut, at least. I’m really not sure how much flakes would equal the shredded though, but you can experiment and see what works for you“. – Posted By Sarah | 3/25/10 6:24 PM (source)
Tip #3: I store my coconut milk in an air-tight, glass container.
Tip #4: I buy my coconut chips/flakes in bulk to save money. If you’ll be making coconut milk on a regular basis, this is your best option. Here’s where you can buy a 1-gallon container:
How To Make Homemade Coconut Milk
Print recipe
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Ingredients
- 1 1/2 cup purified or distilled water
- 1 cup organic dry coconut flakes
Directions
| Step 1 | Heat the water, but do not bring it to a boil. Put 1 cup of the hot water and all the coconut flakes in a Vitamix and blend for approximately 2 - 3 minutes or until well blended. 1st Strain: Pour the coconut milk through a nut/milk bag into a bowl, squeezing all of the liquid out with your hands. Put the coconut pulp from the first strain and remaining 1/2 cup of hot water back into the Vitamix and blend for another 2 - 3 minutes. 2nd Strain: Pour the coconut milk through a nut/milk bag into a bowl, squeezing all of the liquid out with your hands. Store coconut milk in an air-tight glass container. Keep refrigerated and best if used within 2 days. Enjoy! |
Note
Recipe source: Ā https://www.freecoconutrecipes.com/index.cfm/2009/12/11/homemade-coconut-milk
Hi, I’m Karielyn! I’m a cookbook author and creator of The Healthy Family and Home website. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.
Benjamin Weingarten says
Hello Karielyn! The given homemade coconut milk is really delicious and tasty. It is very easy to made and use. Last night I have made the coconut milk and after that I placed it in the fridge. Next day when I see the coconut milk, I found 2 inches of solidified matter. It looked like coconut oil. Itās amazing.
Karielyn says
Hi there Benjamin! I’m so excited to hear you made your own coconut milk…yay! Yes, the solidified part at the top is the fat from the coconut flakes…like when you buy canned coconut milk and refrigerate it, the same thing will happen but in this case, you are getting coconut milk with only 100% coconut flakes and purified water.
Thanks for trying out the recipe and for taking the time to let me know you enjoy it, I really appreciate it š
Cindie says
I’ve made hazelnut milk with my Nutribullet. Will I be able to do the same with coconut milk?
Karielyn says
Hi Cindie! I’m afraid I’m not familiar with the Nutribullet, but I would think if it was able to make nut milk, it should be able to make coconut milk since the coconut flakes are definitely softer than nuts.
You would just need to make sure you blended it until it became a liquid, like with the nut milk.
I would give it a try and see. Coconut flakes are fairly expensive (you can get them in the bulk section at Whole Foods) and if it doesn’t work, you’ll still have the flakes you could use to make something else.
I’d love if you’d let me know if it works if you try it out š
Oriel says
Do you happen to know of any natural preservatives you could use in the milk to retard spoilage? If not, how long does this keep fresh in the fridge before spoiling?
Thanks!
Karielyn says
Hi Oriel! I’m sorry, I sure don’t know of anything that you could add to the milk to make it last longer.
I always make small batches (2 -3 cups) at a time and usually use it up within a day or so, so I pretty much make a fresh batch every other day.
I’ve never kept mine longer than a couple of days so you would be safe for at least 48 hours.
Don’t be alarmed if it separates after it’s been in the refrigerator because the fat will rise to the top and harden a little.
It’s ok, just leave it on the counter at room temperature until it melts or run your glass container under some warm water to help it melt faster. Then just shake or stir it up and your’re good to go.
One of the good things about making homemade milk is it doesn’t have all the preservatives and additives but it doesn’t last as long as boxed milk.
I hope that helps and that you enjoy your homemade coconut milk š
Stephen says
Hello Karielyn,
I made coconut milk tonight for the first time using a food processor (11 cup Cuisinart), and it looked and tasted great until I placed it in the fridge. Once in the fridge, I had 2 inches of solidified “matter” (it looked like coconut oil). I had to use a wooden spoon to plunge through to ge the liquid.
Have you experienced this same issue?
Karielyn says
Hi Stephen! Yes, when I refrigerate my coconut milk it separates into a 1-2 inch disk of solidified fat on top of the actual liquid milk.
It is actually good thing to happen and it’s because the homemade coconut milk doesn’t contain any emulsifiers or additives.
What I do is just set it on the counter at room temperature right before I need to use it and stir it up really good with a spoon and it’s back to it’s normal state.
I’m glad to know that you had success with a food processor since some readers might not have a Vitamix to use.
So your coconut milk is a-ok and thanks for a great question š
Adriana says
Homemade non-dairy milk is really delicious, so easy and a lot of fun to make. I don’t have a Vitamix, but if I get one I would love to make coconut milk and coconut sour cream.
Karielyn says
Hi Adriana! Yes, it is! And there are ~so~ many more yummy foods you can make with a Vitamix too š