Coconut milk
This coconut milk recipe tastes like home in every sip—warm, rich, and deeply rooted in Caribbean kitchens. Whether you grew up sipping it in your avena, using it in arroz con dulce, or blending it into creamy stews, this homemade version brings back that nostalgic flavor without any additives. Just real ingredients, real comfort, and real sabor.
Servings
1 liter (34oz)
Cooking Time
20 min
Fresh Coconut Milk
By: Naysha Rivera
This coconut milk recipe tastes like home in every sip—warm, rich, and deeply rooted in Caribbean kitchens. This homemade version brings back that nostalgic flavor without any additives. Just real ingredients, real comfort, and real sabor.
Ingredients
Coconut Milk
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1 whole mature brown coconut (flesh removed and chopped)
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4 cups filtered water
Optional:
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2-3 pitted dates or 2 TBSP maple syrup (for sweetness)
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1 tsp vanilla extract
- 1 tsp cinnamon
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Pinch of sea salt
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Notes:
Use a mature brown coconut, not a young green one: Young coconuts contain mostly water and soft jelly-like flesh, while mature coconuts have the firm white meat needed to make rich, creamy coconut milk. You can usually find them at Caribbean, Latin, or Asian markets.
Pulp: Don’t throw away the pulp! The leftover coconut pulp (called okara) can be dried out in a low oven or dehydrator and ground into coconut flour and or coconut flakes. You can also mix it into oatmeal, granola, smoothies, or baked goods for added fiber and texture.
Storage:Homemade plant-based milk is freshest within 3–5 days when stored in an airtight glass jar in the fridge. Since there are no additives or stabilizers, natural separation is normal—just give it a good shake before each use. You can also freeze leftovers in ice cube trays to use later in smoothies, sauces, or oatmeal!
Step by Step Instructions
Coco prep:
Crack Open the Coconut:
Pierce the coconut eyes with a screwdriver or metal skewer and drain the water (you can drink this or discard).
Carefully crack open the coconut shell using a hammer or back of a heavy knife. Pry the white flesh from the shell using a butter knife or spoon. Rinse and peel off any brown skin if desired.Soak the flesh for about an hour in warm water to soften the flesh. (Sometimes I like to leave it in overnight and make the milk in the morning)
Chop and Blend:
Roughly chop about 2 cups of the fresh coconut flesh. Add it to a high-speed blender with 4 cups of filtered water. Blend on high for 1–2 minutes until creamy and smooth.
Blend:
Strain:Pour the blended coconut mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl. Squeeze or press firmly to extract as much milk as possible.
Flavor (Optional):
Return strained milk to blender and add any flavorings like dates, maple syrup, vanilla, or a pinch of sea salt, then blend again briefly.
Storage:
Transfer milk to a sealed glass jar or bottle and refrigerate for up to 3–5 days. Shake well before each use as separation is natural.
