Creamy Homemade Coconut Milk Recipe (Easy 2-Ingredient Guide)
There’s something undeniably delicious about opening a bottle of fresh, homemade coconut milk. It’s rich, creamy, and so much better than the canned stuff. Plus, by ditching the bottled coconut milk, you don’t need artificial preservatives, thickeners, or hidden sweeteners.
Whether you’re looking to enhance the flavor of Thai curry, improve your morning smoothie, or simply enjoy something dairy-free, this two-ingredient recipe is your new kitchen staple.
Why You’ll Love This Recipe
- 100% Pure: Just coconut and water. No additives.
- Cost-Effective: Making it at home is cheaper than buying high-end organic brands.
- Customizable: You can control the consistency! Want rich coconut cream for baking? Use less water. Want thinner coconut milk for cereal? Add a little more.
- Fast: Ready in under 10 minutes.
Ingredients & Equipment
You don’t need a pantry full of rare ingredients for this. In fact, you only need two things:
Ingredients
- 2 cups of unsweetened shredded coconut (organic works best)
- 4 cups of warm water (not boiling, just warm to help release the natural oils)
Equipment
- A high-speed blender
- A nut milk bag or a fine cheesecloth
- A clean glass jar for storage
Step-by-Step Instructions
[ Step 1: Blend ] ──> [ Step 2: Strain ] ──> [ Step 3: Bottle & Chill ]1. Blend it Up:
Place the shredded coconut and hot water in a high-speed blender. Blend on high for about 1 to 2 minutes until the mixture is thick, milky, and completely smooth.
2. Strain the Pulp:
Place a coconut milk bag or cheesecloth over a large bowl. Pour the blended mixture into the bag. Using clean hands, squeeze the bag well to remove any excess liquid from the golden liquid.
Pro Tip: Don’t throw away the leftover coconut pulp! Spread it on a baking sheet, dry it in a low oven, and blend it again to make your own gluten-free coconut flour.
3. Store and Chill:
Pour fresh coconut milk into a glass jar or bottle. Seal tightly and refrigerate.
How to Store and Use Your Coconut Milk
Since this recipe doesn’t contain any thickeners or thickeners, natural separation will keep it cool. The thick, creamy coconut cream will rise to the top, leaving the lighter coconut milk at the bottom.
- Storage: Stores well in the refrigerator for 4 to 5 days.
- Before Using: Simply shake the jar well to soften the layers, or warm it slightly if it’s too hard.
- Freezing: You can freeze coconut milk in ice cube trays for up to 3 months—perfect for adding right to your morning smoothie or hot curry!
Troubleshooting Guide and Frequently Asked Questions
Can I use fresh coconut instead of shredded coconut?
Absolutely! If you can get fresh, brown coconut, remove the white flesh, cut it into small pieces, and mix it with warm water in equal parts.
My coconut milk is thick in the fridge. Is it bad?
Absolutely not! Coconut oil curdles at temperatures below 24°C (75°F). This is a sign of high-quality, rich coconut milk. Simply place the jar in a bowl of hot water for a few minutes or blend it well.