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A glass with a handle of Coconut Milk with a blue straw, a small glass bowl of shredded coconut and a glass pitcher of milk

Homemade Coconut Milk

Making your own Homemade Coconut Milk is so much easier than you would ever think.  It is a wonderful creamy, healthier and cheaper alternative to store bought cartons.
Course Drinks
Cuisine American
Prep Time 1 minute
Blend 2 minutes
Total Time 1 minute
Servings 8
Calories 143kcal


  • 2 cups coconut flakes organic is best
  • 4 cups water
  • 1/2 teaspoon vanilla extract optional
  • 1 date optional


  • Add coconut, 3 or 4 cups of water,, and any optional add ins into the high-speed blender. 
  • Blend for 2 minutes or until it is well combined.
  • Place the nut back in a bowl, pitcher or large measuring cup
  • Pour the mixture into the nut bag, (you can also use a cheesecloth but I think the nut bag is easiest)
  • Squeeze the bag gently to get all the liquid out of the pulp.
  • You can save the pulp to use in recipes or to add to smoothies or no bake energy bites.
  • Pour into a pitcher and refrigerate for up to 5 days. (the milk may separate while in the refrigerator. That is completely normal. Just give a little shake to mix it a little)


Nutritional facts include one medjool date.


Calories: 143kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 12g | Sodium: 14mg | Potassium: 121mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.7mg