DIY Coconut Milk

DIY Coconut Milk


  • 23 cups shredded coconut (or coconut flakes)
  • 6 cups water


Blend water and shredded coconut together on high speed until it’s well blended. Strain contents through a nut milk bag (squeeze out as much as you can) and enjoy the resulting milk!


I mentioned approximate quantities of coconut to water because it’s really up to you how strong of a flavor you like. The good thing about this recipe is that you can always adjust the flavor by adding more coconut and blending some more.

I make a full Vitamix’s worth of coconut milk and then pour the strained mixture into a reusable glass milk container. I get one full 1L bottle of coconut milk that way. You can then store this milk in the fridge. Between my smoothies, cereal and porridge, this quantity normally lasts me 2-3 days, but I’ve had it even a week later and it’s been fine before. I like storing it in those milk jugs because after about a day or so the milk will start to separate, so you should store it in something you can shake up to mix it up again.

I sometimes like to flavor mine either by adding some vanilla, or 2-3 Vanilla Creme liquid stevia drops, or a bit of liquid sweetener to taste. But it also tastes great on its own. {Skip stevia for AIP}

After you press the milk through the nut milk bag, you will end up with all the solids (clumped up coconut solids). You can either discard these leftovers or reuse. I like to reuse mine — don’t like the idea of wasting something fully edible. So here are some ideas of what you can do with it: use it in a recipe that calls for pulp (like in raw cookies or cookie balls, etc.); dehydrate it into some coconut flour; or compost if you don’t have a use for it.