5 Ingredients or Fewer

HOMEMADE COCONUT MILK

June 17, 2017
Photo by Kirill Greidan
Author Notes

This Homemade Coconut Milk recipe is perfect whether you are making coconut milk for cooking or as a cow’s milk alternative.
The difference is just in proportions of coconut to water.

I use less water for more creamy and rich coconut milk, which is perfect for your Thai curry.

For drinking just add more liquid. —Kirill Greidan

  • Makes 500-600ml
Ingredients
  • 200 grams Fresh Coconut
  • 400 milliliters Water or Coconut Water at 70C (160F) degrees
In This Recipe
Directions
  1. First of all, extract the coconut flesh
  2. I usually use the coconut water from the coconut I just cracked and add water. But you can use water or coconut water only.
  3. Using a fine sieve, drain the mixture. Use a wooden spoon to squeeze all the liquid from the pure.
  4. Store in the fridge for a couple of days. It is absolutely normal for coconut milk to separate, just give it a good shake before using.
  5. With the proportions above you will get a consistency of a cooking coconut milk – it’s creamier. For drinking add an extra 200ml of water/coconut water.

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