Making coconut milk at home is quick, affordable, and healthier than most store-bought options. With just a can of coconut milk and water, you can whip up fresh homemade coconut milk in minutes-no additives, gums, or preservatives. The result is creamy, versatile, and perfect for everything from smoothies and coffee to soups and curries.
If you're sensitive to dairy, coconut milk is a delicious plant-based alternative (as long as you don't have a coconut allergy). It's creamy, versatile, and easy to make at home with just a can of coconut milk from your pantry. In less than a minute, you'll have fresh coconut milk that's more economical-and often better tasting-than store-bought, without any additives.
Jump to:
- Why You'll Love Homemade Coconut Milk
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Coconut Milk
- Coconut Milk from Coconut Milk Powder
- Almond Milk Versus Coconut Milk
- How to Enjoy Homemade Coconut Milk
- Storage
- Coconut Milk FAQs
- More Recipes for Non-Dairy Milks
- ⭐️Did You Make This?
- 📖 Recipe
- 💬 Comments
Why You'll Love Homemade Coconut Milk
- Just 2 ingredients, 1 minute - No complicated steps or special equipment.
- Pantry-friendly - Canned coconut milk stores easily until you need it.
- No mess - Unlike nut milks or dried coconut versions, there's no soaking, straining, or cheesecloth required.
- Versatile - Perfect for smoothies, coffee, curries, soups, or baking.
- Budget-friendly - Making your own is far more economical than buying cartons.
For other recipes using canned coconut milk, try this coconut shrimp curry, or this creamy cauliflower soup.
Ingredients You'll Need
- Coconut milk - Use organic, unsweetened, full-fat canned coconut milk. It keeps well in the pantry and gives the creamiest, richest results.
- Water - Use filtered water instead of tap for the cleanest flavor and healthiest homemade coconut milk.
Please see the recipe card for measurements.
For another terrific easy plant-based milk you can make in a minute, make this hemp milk recipe.
Chef's Tip: What is Coconut Milk and Why Make It?
Coconut milk is made by blending the white flesh of mature brown coconuts with water. Canned coconut milk is usually much richer than the carton versions sold in stores. By diluting it at home, you can control the fat level and thickness-making it light like almond milk for everyday use or creamier for cooking. If you're concerned about saturated fat, read this article for more information on the fat content of coconut milk.
Substitutions and Variations
- Vanilla Coconut Milk - Add a splash of vanilla extract or vanilla paste. Paste gives you those pretty flecks of vanilla bean.
- Sweetened - Stir in monk fruit syrup for natural sweetness without sugar. Honey adds flavor but works, or try brown rice syrup or maple syrup. Powdered or granulated monk fruit also blend in easily.
- Chocolate Coconut Milk - Whisk in unsweetened cocoa powder. Start with 1 tablespoon and adjust to taste for a chocolatey treat.
How to Make Coconut Milk
Put the water and the canned coconut milk into a large container and shake well or stir. It takes 1 minute!
If the coconut milk is solidified, add it to a high-speed blender with a tight fitting lid, add water and blend for a few seconds until smooth. That's all there is to making fresh homemade coconut milk.
If you dilute according to my ratios you will have a quart (liter) or 4 cups of coconut milk. For creamy coconut milk, use less water. See the health benefits section for more ratios of water to coconut milk and variable fat grams.
Coconut Milk from Coconut Milk Powder
Coconut milk powder is another option if you want a shelf-stable choice. Most brands provide about 3-4 grams of fat per cup once mixed with water, and you can easily adjust the ratio for creamier or lighter milk. It's handy for smoothies-just add water and powder straight to the blender. The only issue is additives.
Chef's note: Coconut milk powders usually contain tapioca maltodextrin as a thickener and stabilizer. It's gluten-free but processed and high on the glycemic index, so it may spike blood sugar. For that reason, I prefer using canned coconut milk when possible, but powder can be convenient in a pinch. For more information on tapioca maltodextrin.
Almond Milk Versus Coconut Milk
| Feature | Almond Milk (unsweetened) | Homemade Coconut Milk (diluted from canned) |
|---|---|---|
| Calories | ~30–40 per cup | ~50–100 per cup (depends on dilution) |
| Fat | 2–3 g (mostly unsaturated) | 5–10 g (mostly saturated) |
| Protein | 1–2 g | 0–1 g |
| Flavor | Mild, nutty | Creamy, coconut-forward |
| Best Uses | Smoothies, cereal, coffee | Curries, soups, sauces, dairy-free baking |
Customizing Coconut Milk: One advantage of making your own coconut milk from canned is that you can adjust the fat level. For example:
- Mix 1 (13.5 oz) can with 64 oz water → ~10 g fat per cup.
- Mix 1 (13.5 oz) can with 128 oz water → ~5 g fat per cup (similar to store brands like Silk or So, but without additives).
This way, you can make coconut milk as light as almond milk for daily use, or richer for cooking. Here's my almond milk recipe. It is unstrained, rich, and creamy compared to store brands.
Chef's Tip: Watch for Additives in Coconut Milk
Many store-bought coconut milks (canned and boxed) contain stabilizers and thickeners like carrageenan (from red algae) or guar gum (from guar beans) to improve texture. While safe for most, they can cause digestive upset for some. Making coconut milk at home means you skip the additives and control exactly what goes in. I use Native Forest "Simple" without gums.
How to Enjoy Homemade Coconut Milk
- Smoothies - Swap it for nut milks or cow's milk for a creamy, dairy-free smoothie base.
- Coffee or tea - Use as a creamer; make it thicker by diluting with less water.
- Breakfast bowls - Pour over oatmeal, porridge, or homemade granola with berries.
- Soups - Stir into pureed soups like this creamy fennel soup recipe.
- Chia oats - Use in place of almond milk for chia pudding with coconut milk.
Any dairy swap - Works almost anywhere you'd use milk-served warm or chilled.
Storage
Homemade coconut milk usually lasts about 3-4 days in the refrigerator in a sealed container. A couple of tips to stretch quality: Shake or stir before using - it can separate as it sits. Glass jar over plastic - helps it keep fresher. Sniff & taste test - if it smells sour or develops a tang, it's gone.
Homemade coconut milk lasts about 4 days in the refrigerator in an airtight container or glass jar. Shake before using if needed.
If it smells sours or off, curdles, turns grayish or gets cloudy, toss it and make fresh. Do not store at room temperature.
Coconut Milk FAQs
Yes-homemade coconut milk is usually a few cents cheaper per serving. More importantly, canned coconut milk is shelf-stable, so you'll always have it in the pantry without extra trips to the store. Coconut milk powder is another option if you want convenience.
Homemade coconut milk gives you full control: no additives, no gums, and you can adjust the thickness by diluting more or less. Choose organic canned coconut milk without additives for the cleanest base-this is the brand I buy.
Yes, but it takes more work. You'll need to soak shredded or flaked coconut in hot water, puree it thoroughly, and strain it. You'll also need to decide what to do with the leftover pulp. Using canned coconut milk is faster and easier.
Yes. Freeze in airtight containers or ice cube trays for up to 2 months. Thaw overnight in the fridge and whisk or blend to restore creaminess.
More Recipes for Non-Dairy Milks
For more smoothie recipes to use coconut milk in, get ideas on this page. Its delicious in this sheet pan roasted pepper soup too.
⭐️Did You Make This?
If you make your own coconut milk, please comment and let me know. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Quick Homemade Coconut Milk
Ingredients
- 13.5 ounce can organic coconut milk
- 20 ounces filtered water 2 ½ cups
Instructions
- Shake the canned coconut milk well (if needed) and pour canned milk into a tall container or large mixing cup, add filtered water and stir well. If needed, add to a blender and briefly blend on low to smooth it out. Taste for your preference and add more water if desired.
Notes
- Vanilla flavored: For vanilla coconut milk, add a little vanilla extract or vanilla paste. Using vanilla paste gives you flecks of vanilla bean.
- Sweetened: To sweeten, try this all natural syrup made from monk fruit. It adds sweetness without any sugar and blends into liquid easily. Honey works but has a definite flavor. You can also try brown rice syrup or maple syrup. Powdered or granulated monk fruit work as well.
- Chocolate: Use unsweetened coca powder. Start with 1 tablespoon and add more if desired.
- Mix 1 13.5-ounce can of full fat coconut milk with 64 ounces of water for approximately 9 servings at 10 grams of fat per 8-ounce serving.
- Mix 1 13.5-ounce can of full fat coconut milk with 128 ounces of water for approximately 17 servings at 5 grams of fat per 8-ounce serving. At this ratio of water to coconut milk it is closer to what you get from store brands such as So and Silk, but it is more fluid because there are no additives.
Nutrition
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Michelle says
How long will this last in the refrigerator? Forgive me if this was asked already and I missed it
Sally Cameron says
Hi Michelle, happy to help. It will usually last about 3–4 days in the refrigerator in a sealed container. A couple of tips to stretch quality: Shake or stir before using – it can separate as it sits. Glass jar over plastic – helps it keep fresher. Sniff & taste test – if it smells sour or develops a tang, it’s gone. I'll check the post and add this if it is not there.Just updated the post.
Jackie L says
I’ve made this successfully several times now. Used a blender to briefly mix and poured into glass milk jar. The last two times, the cream rose to the top and solidified to the point where it was rock hard and I couldn’t shake it out. I’m using Native Forest Simple canned coconut milk. What am I doing wrong? I use 1-1/2 cans of water to dilute.
Sally Cameron says
Hi Jackie. Thanks for your comment and for trying the recipe. It isn’t you, it’s just the nature of real coconut milk without additives. What you’re experiencing is fairly normal with canned coconut milk, especially with brands like Native Forest Simple that don’t contain added stabilizers or gums. Their regular coconut milk, the (Classic) has guar gum, which is made from guar beans, so it is natural, but for some sensitive people might upset their stomach. If you are ok with guar gum, try a can of that and see if there is any difference. Sometimes the natural coconut cream rises and firms rock solid, depending on the batch. Try shaking or stirring before chilling. Mix well before refrigerating so the cream and water don’t separate as quickly. See if that helps.
Porsche Guy says
So easy, better than buying and cheaper love it in my smoothies. Thanks!
Penny4YourThoughts says
Im going to try this but this brand is not at my grocery store (Kroger). How do you know the difference in canned coconut milk becuase some smells gross and is for cooking only and not drinking like the Thai brand. Also, What do you recommend for powdered coconut milks to use that are organic? Ive been trying Anthonys but its VERY sweet tasting to the point that my son almost doesnt like it compared to the Organic Califia almond milk which has almost NO flavor. Im trying to find an alternative becuase Califia is $7 for not even a half gallon.
Sally Cameron says
Hi Penny. I've used different brands but this is my usual purchase. I've never bought canned coconut milk that smells bad and certainly would not use a brand that did. I prefer organic, and read the can labels for sweeteners or additives. I'll add a section the post about using coconut milk powder for you. Good thing to add, thanks for the comment. As for the sweetness of the Anthony's brand, I looked at the ingredients and see it is not sweetened so I am not sure why it's so sweet. I'm wondering if it has anything to do with what they add; tapioca maltodextrin. When I have questions like this I contact the company and recommend you do to.
Emily Gibson says
Is the nutrition facts listed for the full recipe or per serving of 8oz coconut milk?
Sally Cameron says
Hi Emily, the recipe is for 4-8 ounce servings, and the nutritional calculation at the end of the recipe card is for 1 8-ounce serving. Hope that helps.
Emily Gibson says
How much water should I add to cut the calories and fat down to mimic the store bought version found in the grocery?
Sally Cameron says
Emily, I've added this information to the post under the Health Benefits section. Take a look and let me know if this helps or if you have more questions. Best, Sally.
Emily Gibson says
Thank you!
Sally Cameron says
If you check in the recipe card, the calculations are for 1 8-ounce serving with the water to coconut milk ratio. Then in the notes section at the end of the recipe card I've listed other ratios and numbers per serving. Please let me know if this helps.
AmythystRaven says
I've made this, and after a day or two in the fridge in a sealed plastic container it got very slimy... pouring it looked like pouring mucus. Any idea why this might have happened?
Sally Cameron says
Hi, hmmm no. I've not had that happen. Two questions. What kind of coconut milk did you use? Did you shake or stir before you used it?
LT says
not always, but sometimes, i put my can of coc milk in my vitamix and add a couple of cups of water and it mixes creamy and beautifully. sometimes, it separates into bits and isn't smooth AT ALL. anyone know what is happening?
Sally Cameron says
Hi Lynne. It's probably due to the high fat content in coconut milk, the fat solidifies at cold temps but it then smooths out again when it warms up. Just like if you have a jar of coconut oil on the counter to cook with its liquified in summer weather and solidified in winter. After I read your comment this morning, I made smoothies and looked at my milk (almond milk/coconut milk combo) and it had little lumps, but smooths out in the blender.
AmC says
How do you determine the calorie content if doing 50/50 (coconut milk/water)?
Sally Cameron says
To figure it out, read the cans nutritional label for grams of fat per serving. The brand I buy lists a serving as 1/3 of a cup. At 2:1, twice the water (2/3 cup) as coconut milk (1/3 cup), you're still at 15 grams of fat per serving and you'll have an 8-ounce cup of coconut milk. Does that make sense? There are also nutrition calculators on the internet you can use for different ratios. Also see the section I've added with different ratios and grams of fat. Note - if you use a nut milk, that adds it's own fat and protein grams, different from water.
Hari Chandana says
What a beautiful capture!!
Cindy says
This is great! Thank you for a simple way to have this awesome drink on hand! Is there a similar alternative to almond milk as well? Ps, your roasted cauliflower recipe was awesome!
Sally says
Hi Cindy. Homemade almond milk is also really easy but does take an overnight soak. Recipe under beverages or breakfast. And read the post, about buying truly raw almonds. I order mine off the web or buy at the farmers market.
Shut Up & Cook says
So simple, but must admit I've never thought to do this. Thanks for the tip!!
Sally says
No kidding, me either until just this week! That's why I wanted to share!