Creamy Coconut Milk

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Although I have shared this recipe elsewhere on this site, I thought it deserved to have it’s own page for reference. I love making coconut milk fresh both because it tastes way better than the canned variety, and because it is hard to avoid finding a brand that does not use BPA in their can lining, or thickeners as an ingredient in the milk (I’ve used this brand before, but I still prefer homemade). This recipe is quick, affordable, and easy to make with a blender, just make sure the container is capable of holding boiling water.

I like to use my homemade coconut milk in soups, curries, desserts, and as a base for beverages like turmeric tea or an AIP-friendly chai. It keeps for a week stored in the refrigerator, but it will clump up until it is heated through again.

Coconut Milk

 

5.0 from 7 reviews
Creamy Coconut Milk
 
Prep time
Total time
 
Creamy Coconut Milk
Author:
Serves: 12 ounces
Ingredients
Instructions
  1. Place the shredded coconut and boiling water in your blender and blend on high speed for a few minutes, taking breaks for the motor if needed.
  2. Let cool for at least 15 minutes-until it can be safely handled. Strain through a cheesecloth into a glass jar.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

70 comments

  • Cattarina says

    I’d like to make fresh coconut milk this way, but I don’t use it enough to keep in the fridge. Is it able to be kept in the freezer? That way I can just take out of the freezer little bits that I would basically need each time.
    Thanks!

    • Mickey says

      Cattarina, yes, you can freeze it! You might try freezing in an ice cube tray and then adding to a baggie once frozen, then you have little pre-measured bits to use!

      Mickey

  • Shelly says

    Trying to switch over to a autoimmune protocol Paleo diet but I just learned I have several food allergies that limit me further and make finding recipes extremely challenging! Coconut, onions, celery, sesame, ginger and coco are a few of them. Shelly

    • Mickey says

      Shelly, coconut is a hard one! I do make an effort to come up with coconut-free recipes from time to time because I know it is common. The other allergies shouldn’t be too hard to work out, just eliminate or sub for them. Sesame isn’t AIP anyways. Good luck!

      Mickey

    • I don’t think cocoa is AIP-friendly, either. If you haven’t heard of this website http://allergyfreemenuplanners.com/, I’d highly recommend. Sarah can create some menus for your specific needs. I actually found Mickey through Sarah (or vice versa). Mickey, thanks for the great recipes, and I’ve ordered the book and can’t wait to read. It should be arriving any day now. Congratulations on your success!!! :O)

    • Shelly, did you get tested for food allergies/intolerances? If so, did your holistic doctor or chiropractor order the tests, or did you order your own tests? If you ordered your own, can you please share that info?

    • Cheryl says

      I feel your pain, Shelly. I’m officially allergic to tomatoes, rice, carrots, salmon, tuna and dairy. Things most people eat when they avoid gluten.

  • judi selset says

    I was recently diagnosed with osteoporosis and struggle to find calcium with no dairy in my life. I’ve been eating sautéed greens for breakfast to help. I am wondering if there is such a thing as calcium powder to add to the blender when making this coconut milk or even if I were to try coconut yogurt. I eat Trader Joe’s coconut yogurt because it has 25% calcium….it also has 19 grams of sugar but it’s much less than other coconut yogurts that I have found.

    Any suggestion about adding calcium to the coconut milk coconut yogurt?

    Thought my book would be here today…not yet…so excited to receive it and learn new recipes.

    See you on the 4th.
    Judi Selset

    • Mickey says

      Judi,
      Often problems with calcium are not from having enough calcium, but from not having enough vitamin D or a proper balance of the other minerals that balance out calcium. Have you talked to your practitioner about having your D levels tested and possibly adding a supplement? That in addition to eating lots of greens and bone broth would be far preferred over taking a supplement. Wishing you the best!

      Mickey

  • is coconut milk suitable for ulcerative colitis patients ??

    • Mickey says

      Ayesha, you can try and see if you react to it–coconut is a more common food sensitivity, but as long as it is well-tolerated it should be fine.

  • Virginia says

    Thanks, Mickey! This is so much more tasty than the coconut milk in the carton. Maybe tis is a stupid question…but do you have uses for the left over coconut once the milk is squeezed out of it?

    • Aylia Bledsoe says

      Virginia-

      I spread the leftover coconut pulp on a baking sheet and bake at 200 degrees for 40 min or so, until its dried out, this is coconut flour! Just pulse it a couple times in your food processor or blender after its cooled to get a finer texture. :]

      • Virginia says

        Fantastic! Thanks! I think your cookbook will be in my mailbox today…can’t wait!

        • Virginia says

          I meant Mickey’s cookbook, of course! Thanks for your tip about the coconut flour, Aylia!

  • Laura says

    I use canned, organic coconut milk (at 2€ per can, ouch!) to make kefir several times each week …. do you think your homemade coconut milk would work as a replacement? I’d love a more economical alternative to canned coconut milk, but I’d hate to accidentally kill my kefir grains. :-/

    • Mickey says

      Laura, yes you can use homemade to make kefir! You can always start with a small test batch to see how it goes. I have never actually made kefir with coconut milk, either homemade or storebought, but my hunch is that if it works with the canned stuff it should work with the homemade. Let me know how it goes!

      Mickey

      • Laura says

        Thank you, Mickey! I’m making the coconut milk right now, and will start the kefir later today ….. I’ll let you know how it turns out. 🙂

        • Mickey says

          Laura–Awesome!

          Mickey

          • Laura says

            It worked BRILLIANTLY! The homemade coconut milk made a much smoother, creamier kefir than the canned coconut milk I’d been using. It seemed to take a bit longer to ferment to the same level of sourness, but that’s okay, because I was having a hard time keeping up with the other stuff fermenting every 12-18 hours! And there is much less fat in the homemade coconut milk, so the kefir grains aren’t getting coated in it, which makes straining it much easier. I would think it’s probably better for the grains anyway, to keep them from suffocating (the canned coconut milk I use is 60% fat, so I was scraping 3/4 of it from the top of the can and removing it before adding the kefir grains to the milk). But the consistency of the kefir made from homemade coconut milk is much less greasy and much more palatable. Also, the shredded coconut costs 1.29€/bag and I can make 2 batches of kefir from it, versus 2€ per can of coconut milk (=4€ for two batches of kefir) — woo hoo for saving money! 🙂

          • Mickey says

            Awesome! Thanks for the feedback!!

  • Meredith says

    Thanks for the coconut milk recipe! Can you give us your recipe for AIP-friendly chai?

    • Mickey says

      Meredith, I have one in my cookbook 🙂

      Mickey

      • Meredith says

        Awesome! I’ll definitely look in your cookbook once it arrives. I’m one of the unlucky ones who ordered too late on amazon. But I made your coconut milk recipe and love it!

        • Mickey says

          Meredith, it will be back in stock soon! 🙂

          Mickey

          • Meredith says

            Hi Mickey! I got your book today! It’s a wonderful collection of great recipes and ideas. I can’t say it enough, thank you!

          • Mickey says

            Thank you Meredith!

  • Melissa says

    i am just making my own coconut milk. can i use the unstrained coconut that remains on the cheesecloth for anything? Is that coconu tman or butter?

    • Mickey says

      Melissa,
      What is left is just the fiber, and personally something that I don’t digest well so I just toss it. I would not use it in place of coconut butter, the recipe won’t turn out because it no longer has the fat or coconut taste to it. I have heard of making crackers, but I have never done this myself!

      Mickey

  • Gunilla says

    Hi Mickey,
    Thanks for a wonderful site.
    A year a go I was diagnosed with UC. Since then I have been grainfree, and since October I am on SCD diet.
    Now I think I will order your book and start the protocol. But I have a question about coconut, do I have to wait for some time before I can eat it or is it ok from the start?

    Gunilla ( from Sweden)

    • Mickey says

      Gunilla,
      Thank you! You do not have to eliminate coconut unless you already know that it affects you. Good luck!

      Mickey

  • […] and kale dish, seasoned with lots of garlic, ginger, turmeric, and creamy coconut milk (my recipe here). I recommend making your own coconut milk instead of buying at the store, both because it is […]

  • Heather Johnson says

    Did I miss the chai recipe? Can’t find it anywhere on your site.

    • Mickey says

      Heather, it is in both the ebook and the print book, but not on the site–sorry!

      Mickey

  • Jessica says

    Do you ever use your coconut milk to make yogurt? I used to, adding gelatin to thicken it further. I’m horribly allergic to dairy and started doing it as a probiotic subsitute.

    • Mickey says

      I haven’t, because I can’t handle the texture of yogurt. If you find a good recipe please send my way, I’d love to share on the FB page!

  • Terry says

    I often use the cream that forms at the top of a refrigerated can of coconut milk. Will your recipe for coconut milk provide the cream, as well?

    • Mickey says

      Terry, unfortunately it is not the same. The commercially made coconut milk is blended far finer than the homemade variety, I have found!

  • Concetta Oteri says

    Is this recipe thick enough to make coconut whipped cream?

    • Mickey says

      Concetta, I have not tried to make whipped cream with it. It doesn’t separate quite the same as a can of coconut milk–I have found that the creamy part turns more into a hard lump than a thick cream in the fridge (which goes away with heat)

      Mickey

  • Liesl says

    I didn’t have any cheesecloth when I was following the recipe so I used my french press and it worked fantastically! I didn’t have to wait for it to cool as long and it was easier to pour out and clean up too!

    • Mickey says

      Liesl,
      That is great! I didn’t even think of that but what a great repurposing 🙂

      Mickey

  • Chris says

    I make coconut milk that separates into cream and water just like the commercial canned version. It’s a bit more work than using flakes though. I use whole coconuts. I jam a Philips head screwdriver into the soft hole, drain and reserve the water, wrap the coconut into a towel and whack it on driveway(fun), use a small knife to separate the flesh from the shell, peel off the brown membrane, give the flesh a rinse, soak for 30 min in my food processor in the reserved coconut water and mineral water (about 3cups total), blend at least 5 minutes, then strain the pulp through nut bag. Once it separates in the fridge, I get like a 60-75% cream (which is same as canned). Be patient…my first coconut took me 40min to break down but now I can have all the cleaned flesh in about 15 min and milk in 30min. Honestly, it is so thick that I use the cream part as ‘mayo’. If your room temp is below 70, warm up the water for the soak. I also do all the messy work on the towel and just shake it into the compost for super fast clean up.

    • Mickey says

      Chris,
      Wonderful, thanks for sharing! Most of us don’t have access to fresh coconuts, but as soon as I get my hands on some I am going to try your version!

      Mickey

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  • Daphne says

    So happy with this easy recipe! I find it almost impossible to find canned coconut milk over here that doesn’t have additives…

  • […] easy as long as you have unsweetened coconut flakes, hot water, and a blender. My recipe is here, and these are the coconut flakes I […]

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  • catherine says

    hope this doesn’t seem nit picky but does anyone worry about the boiling water in a plastic blender container like a vitamix? has anyone tried making it without boiling in a vitamix? i did this morning and it was creamy enough but had a weird taste? maybe it was the shredded coconut used… I wish vitamix had a container that wasn’t plastic.

  • […] Creamy Coconut Milk by Mickey Trescott from Autoimmune Paleo […]

  • Mary says

    My copy of the cookbook arrived this afternoon and I was eager to try the coconut milk recipe. While holding the lid down, I gave it one test pulse in my glass Waring blender and had coconut and boiling water all over myself and the kitchen. I haven’t had this much excitement in the kitchen since I opened up an apple juice ferment. 😉

    What blender do you use that works with hot liquids?

    • Mickey Trescott says

      Hi Mary!
      That does not sound like a good experience–so sorry! I use a Vitamix blender with a towel over top to prevent any mishaps.

  • Serda says

    Great recipe. Thanks.

  • andria says

    that look amazing! quick question-is coconut water AIP friendly?

    • Mickey Trescott says

      Andria,
      Yes, as long as it doesn’t have any additives that are eliminated on AIP!

  • Kim says

    This was wonderfully easy to make with my Oster My Blend personal blender (I made half a batch for just a single serving.) And I sooooo enjoyed drinking it still warm. It is so soothing! Thanks for another terrific recipe!

  • Elizabeth says

    This is so simple and easy. I love how there’s no overnight soaking involved and nothing but the coconut and water needed. It tastes far better than store-bought. Thank you!!

  • michayla says

    Do you have a recipe for making coconut yogurt?

  • Joanne says

    Love your book! Last time I followed it for 2 months and my thyroid meds went down and I’m off my cholesterol medicine! I’m so glad I saw the coconut concentrate recipe online, because unfortunately in your book it is wrong. It forgets to add the 2 cups of boiling water! I was wondering why my never turned out ….

    • Mickey Trescott says

      Hi Joanne! I am so happy to hear of your success! Actually, the coconut concentrate recipe in my book isn’t wrong, it is to make a thick, creamy coconut paste kind of the texture of peanut butter – not coconut milk! Hope it helps!

  • Jennifer Farrell says

    Love your cookbook and the emails!! Trying to stick with AIP this time and was happy to find a coconut milk recipe to help. 🙂 One thing – when am I tasting to add the salt?

    • Mickey Trescott says

      Jennifer, sure you can add the salt at the end!

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