5 Ingredients or Fewer


June 17, 2017
4 Ratings
Photo by Kirill Greidan
  • Makes 500-600ml
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

What You'll Need
  • 200 grams Fresh Coconut
  • 400 milliliters Water or Coconut Water at 70C (160F) degrees
  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.

See what other Food52ers are saying.

1 Review

Rebecca November 29, 2017
This "recipe" makes no sense. First of all, HOW do you crack the coconut? Next, how do you TREAT the coconut? Do you peel the dark remaining skin? Do you toast it? Or do you soak it in hot water? Do you put it raw in a food processor with the coconut water and make it into a puree? And when you strain the pulp, what do you do with the pulp? Are there other uses for it? Further instructions are needed between steps 2 and 3!