...
Go Back
Creamy homemade coconut milk in a glass, fresh and delicious.

Homemade Coconut Milk: The Ultimate Toasted & Creamy Recipe

Craft homemade coconut milk with a unique toasted twist for unparalleled depth of flavor and creaminess. This dairy-free, vegan recipe elevates the classic, offering a healthier, additive-free alternative to store-bought versions. Enjoy it chilled or in your favorite dishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Beverage
Cuisine: Hawaiian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cups Coconut Meat (1 Whole Mature Coconut or 2 C Shredded Coconut)
  • 2 cups Coconut Water (1 Young Coconut or Box/Canned Coconut Water (BPA FREE))
  • 2/3 pinch Hawaiian Sea Salt (Optional)
  • 1/3 piece Vanilla Bean (Or 1 tsp Vanilla Extract. Optional)
  • 2 tsps Hawaiian Honey (Or Coconut Nectar. Optional)

Equipment

  • blender
  • Nut milk bag
  • small saucepan
  • Baking sheet
  • Glass jar

Method
 

The Toasted Coconut Twist
  1. If using fresh coconut meat: After safely opening your mature coconut and removing the meat, do not wash and cut it yet. First, gently toast the coconut meat.
  2. You can do this in a dry pan over medium heat or spread on a baking sheet in an oven set to 300°F (150°C).
  3. Toast for about 5-7 minutes, stirring occasionally, until it is lightly golden brown and intensely fragrant. This is the key to developing that deep, nutty, caramelized flavor that sets this recipe apart.
  4. Be careful not to burn it.
Using Fresh Coconuts
  1. With Keiki watching from a safe distance, adults should use a machete or axe to open the mature coconut.
  2. Then, use The Coconut Tool to remove the meat. Place the meat and any water into a bowl.
  3. Next, open the young coconuts with a Brazilian Coconut Key or machete and pour the liquid into a jar.
  4. Wash the toasted or fresh coconut meat, then cut it into smaller chunks. It is perfectly fine to leave the brown skin on, but ensure no hard shell pieces remain.
  5. Add the coconut meat and the fresh coconut water to your blender.
Using Dried Coconut
  1. If you are using dried shredded coconut, first combine the coconut water and dried coconut in your blender.
  2. Allow the mixture to hydrate for about 10 minutes.
  3. Then, if you wish to toast, follow the toasting instructions above.
  4. Afterwards, blend on high until the mixture becomes warm and smooth.
Blending and Straining for Creaminess
  1. For either fresh or dried coconut, blend the mixture on low speed initially.
  2. Slowly turn up the dial to high until the coconut meat is thoroughly blended and the mixture is warm. You want a creamy white liquid forming.
  3. Next, Keiki can firmly hold open a nut milk bag over a large bowl.
  4. Adults should carefully pour about 1 cup of the blended mixture into the bag at a time.
  5. Close the opening of the bag.
  6. With clean hands, Keiki can gently but firmly squeeze all the liquid out of the mixture. This step ensures you extract maximum creaminess and flavor.
  7. Pour the freshly made coconut milk into a glass jar. Enjoy it immediately or chill it in the refrigerator. Your Homemade Coconut Milk will store well for up to five days.

Notes

For optimal results, ensure even toasting and thorough blending. Don't discard the pulp; re-blend for a second batch or use it in baking. Store your homemade coconut milk in the refrigerator for up to five days; natural separation is normal, just shake before use.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.