Instant Pot Coconut Milk

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.


I’ve enjoyed making my own Creamy Coconut Milk from finely shredded coconut flakes at home for years, but my method of using hot water in the blender has had me reconsidering whether there was another way. And then I thought… instead of steeping the flakes in hot water, perhaps I could cook them in the Instant Pot, and then allow them to cool before blending? Well, I tried it, and the product is even creamier than my original version!

You can use this method to make coconut milk to drink outright, if you like that sort of thing (I’ve included a note for a slightly sweetened version for this purpose), or to use in curries, sauces, or soups. Note that because this recipe doesn’t use thickeners, it will separate in the refrigerator, but a quick/gentle reheat and a good stir is all that is needed to combine it again. Enjoy!

5.0 from 3 reviews
Instant Pot Coconut Milk
Prep time
Cook time
Total time
Serves: 6 cups
  1. Place all ingredients in your Instant Pot. Close and lock the lid.
  2. Cook on manual, high pressure for 12 minutes. When the timer goes off, use a wet rag to quick release the pressure through the steam valve. Carefully remove the lid and allow to cool for an hour, until lukewarm (alternatively, you can transfer the pot to a cool water bath in the sink to cool more rapidly, but make sure it doesn't get cold as this will solidify the fats and make it impossible to strain well).
  3. When the mixture is warm to the touch (but not hot), transfer to your blender and blend on high speed for a minute or so, taking breaks for the motor if needed.
  4. Strain through a cheesecloth or nut milk bag into a container.
NOTE: This recipe keeps well for a week to 10 days in the refrigerator.

VARIATION: If I'm going to be serving this with cookies or using it to drink as a beverage, I'll add 1 tablespoon maple syrup and 1 teaspoon vanilla extract.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. 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 has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Kelsey Davis says

    Hi there! I am sensitive to coconut. Primarily the uncooked flakes. Is hemp milk acceptable during the elimination phase? So many of the recipes use coconut, are there sugar, milk, butter, flour substitutions you’d recommend?
    Thank you!

    • Mickey Trescott says

      Hi Kelsey! Sorry to hear about your coconut sensitivity – this is a common additional sensitivity for a lot of folks. Hemp comes from a seed and is not elimination phase legal. I would suggest browsing the site for coconut-free recipes (I’ve written many!) and to use a different cooking fat instead of coconut oil and a thinned root vegetable puree (like parsnip) to thicken soups and sauces instead of coconut milk. Good luck!

  • Rachel says

    What a great idea! I’ve never thought that I really got everything out of my shredded coconut when I make my own milk; even soaking the mixture overnight before straining hasn’t made as much of a difference as I would like. For my next batch, I’ll definitely be trying out this method. Thank you!

    Since I’m usually an online lurker and not a commenter :), I want to also thank you here for everything that you do to help and encourage those of us who are dealing with an autoimmune disorder. Finding out about the AIP changed my life. Sometimes I look at where I am and feel daunted by how careful I have to be about nutrition, sleep, stress, etc – but when I remember where I was three years ago, I’m amazed at how much of my life and hope for the future I have back. It isn’t only that I feel so much better physically and mentally (although I’m so grateful that I do!), it’s that I know what to do and where to go for help if/when I start to lose ground. I can’t thank you both enough.

  • […] Instant Pot Coconut Milk from Autoimmune Wellness *Have you ever made coconut milk in the Instant Pot? Mickey shares how! […]

  • Cathy K. says

    Sounds great and I’m definitely going to try this but I’m wondering if you have any suggested uses for the strained pulp?

    • Mickey Trescott says

      Hi Cathy! No, it is just flavorless coconut fiber. I compost mine.

  • Kat says

    Another recipe for my pressure cooker! Can’t wait to try it. Will the coconut milk freeze well?

    • Mickey Trescott says

      Hi Kat! I have not tried freezing homemade coconut milk – my guess is there will be some separation, but it should be OK as long as you re-heat gently and whisk to incorporate.

  • Leslie Abrams says

    Is there a way to do this is without a pressure cooker?

  • Williams, C says

    After draining the milk from the flakes, I dehydrate them and grind them into coconut flour.

    • Mickey Trescott says

      Hi C! That is great if you can tolerate the fiber. I don’t do well with it so I compost it. 🙂

  • Britta says

    My coconut milk always comes out with so little of the cream, just a tiny cm of cream on top of a big quart jar. Am I doing something wrong? It tastes delicious but doesn’t work well for a lot of recipes that are counting on the creaminess.

    • Mickey Trescott says

      Hi Britta, what kind of blender are you using to blend it? A high-powered machine like a Vitamix really does great work for this recipe. Also, I would check to make sure you aren’t using low-fat coconut flakes.

  • Sierra Griffin says

    Hi Mickey. I am reading your book Autoimmune Wellness and looking at your beautiful recipes. I am also reading The Paleo Approach but it’s pretty heavy material so I will save that for later. I think I have an intolerance to coconut. I’m sad because many AIP recipes use this. Have you ever tried to make tigernut milk? It apparently takes 24-48 of soaking them before you can blend them. I wonder if I could speed up the process with the instant pot?

    • Mickey Trescott says

      Hi Sierra! Unfortunately I am sensitive to tigernuts, so I have never made milk with them!

  • Pam says

    Hi there! I’m wondering if this recipe works well for making yogurt? Is it creamy enough to make it thick? Thank you for all you do to help our lives be better/healthier!!!

    • Mickey Trescott says

      Pam, I have not used it to make yogurt, but I have received some comments on IG from folks who have. If you try come back to let us know how it turns out!

Leave a Comment

Rate this recipe: