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Creamy Coconut Milk

Nondairy milks from the store are filled with unnecessary processed ingredients. It's very easy to make your own coconut milk at home from fresh coconuts.
Prep Time40 mins
Total Time40 mins
Course: Drinks
Cuisine: American
Keyword: coconut milk, coconut milk recipe, how to make coconut milk
Servings: 4 cups


  • 1 coconut
  • About 4 cups of filtered water depending how big your coconut is
  • 1 tablespoon honey or 1 Medjool date
  • Pinch of pink salt or sea salt
  • ½ teaspoon cinnamon optional


  • With a hammer hit the coconut in the middle where you will see a line that goes around the coconut. Keep hitting and rotating, it will crack open into two sections.
  • Turn each coconut half over and give it a whack and the coconut should come out. Whatever is left behind can be pried out with a butter knife.
  • With a potato peeler peel the dark brown skin off until it's just white flesh remaining.
  • Rinse coconut off if needed
  • For every one cup of coconut add 2 cups filtered water into you blender or bullet. (I usually get 2 cups coconut, and I use 4 cups water)
  • Add honey, salt, and cinnamon. Blend for about 2 minutes or until there are no more chunks left.
  • Strain through a cheesecloth into a bowl. (now I use a nut milk bag, and it's so much easier!  Squeeze the cheesecloth (or nut bag) to get all the liquid. I usually do half at a time.
  • Pour coconut milk into a glass jar and refrigerate. Enjoy!


Remaining coconut
You can dry out remaining coconut on a cookie sheet in the oven at the lowest setting, until completely dry and blend in a bullet or coffee grinder for fresh coconut flour.
Buy cheesecloth here
heres the nut milk bag I have