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Coconut-Milk

How to make coconut milk from fresh coconut

An easy step by step guide for making your own coconut milk from fresh coconut. This is a Caribbean household staple used in many dishes.
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Condiment
Cuisine: Caribbean

Ingredients
  

  • 2 dry coconuts
  • Water

Method
 

  1. Crack coconut open with the hammer or Chinese chopper. (The smaller the pieces the better)
  2. Using a knife, remove any shells that may still be attached to the "meat" of the coconut.
  3. Once all the shell is removed, wash coconut to get rid of any remnants shell or debris that may be hanging around
  4. Cut the meat into small enough pieces to work well in the blender. It doesn't have to be extremely small but not too big.
  5. Add enough water to fall just below the level of the coconut meat. (this is to ensure the milk isn't too watery).
  6. Blend on high until coconut is minced to grains
  7. Stop and blend again
  8. In a large bowl place strainer and if using cheesecloth, place the cloth in a strainer
  9. Pour coconut mixture into the strainer and work as much liquid out of the coconut as possible.
  10. Once that is done you can now use your hands to continue squeezing liquid of the coconut in batches, placing the squeeze coconut husk to the side.
  11. Continue squeezing until all the husk is moved to another bowl.
  12. If using cheesecloth, just squeeze husk in cloth until all liquid is removed.
  13. Strain milk one more time into an airtight bottle
  14. Store in fridge if not using right away for up to 7 days

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