Learn How to make Coconut milk from scratch with fresh mature coconut. I share making homemade Coconut Milk which is a healthy and organic plant based milk alternative.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: Not specified
  • Total time: 25 minutes
  • Yield: 4 · 4 cups
  • Category: Beverages
  • Cuisine: South Indian

Ingredients

  • 2.5 cups grated fresh coconut (or unsweetened shredded coconut - see notes below)
  • 3 to 4 cups water (- at room temperature)

Method

  1. Take all the grated fresh coconut in a high-speed blender jar.
  2. Add the 1 cup water and blend on high for 2 to 3 minutes or until the coconut is ground well.
  3. Strain in a cheesecloth/muslin/nut milk bag or a fine sieve/strainer and collect the first coconut milk extract in a bowl or pan.
  4. This is the thick coconut milk or the first extract.
  5. Then collect and put back the coconut grates from the strainer/muslin/nut milk bag back into the blender.
  6. Add 1 to 1.5 cups water and blend again.
  7. Strain and collect this coconut milk in another bowl.
  8. This is the thin coconut milk or the second extract.
  9. Put back the coconut gratings again in the blender.
  10. Add 1 to 1.5 cups water and blend again.
  11. This is thinnest coconut milk or the third extract.
  12. Strain for the third time and collect the third coconut milk in the bowl in which the second thin coconut milk is extracted.
  13. You can also keep the third extract separate.
  14. So the fresh coconut milk is ready. Use it fresh in your cooking.
  15. You can also refrigerate and use the coconut milk later. It keeps well for 3 to 4 days in the fridge.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.