Homemade Coconut Milk Recipe (With Pictures)
Introduction to Coconut Milk
Coconut milk is a staple ingredient in Lao cooking, bringing creamy richness to dishes like khao dtom, mango sticky rice, khao poon, and curries. While you might be used to the convenience of store-bought coconut milk, I promise that once you try homemade coconut milk—made from freshly shredded coconut—you’ll notice the difference. It's more flavorful, naturally creamy, and free of the metallic or artificial aftertaste that sometimes comes with canned versions.
If you’re vegan or looking for a dairy-free alternative, coconut milk is an excellent option. Like almond milk, it’s made by blending the coconut meat with water to create a slightly thick, milky liquid that works beautifully in both sweet and savory recipes.
Health Benefits of Homemade Coconut Milk
Homemade coconut milk isn’t just tasty—it’s also packed with nutrition. Compared to canned coconut milk, the homemade version is less processed and contains no additives, preservatives, or stabilizers. That also means it’s best enjoyed fresh to avoid spoilage.
Coconut milk is great for those who are lactose intolerant, vegan, or simply trying to cut out dairy. It is one of the popular options as a non-dairy milk. It’s rich in nutrients like manganese, iron, and potassium, which support everything from bone health to muscle function.
Ingredients Needed for Homemade Coconut Milk
Fresh Coconut: For the best results, choose an older coconut—the kind with a dried, dark brown husk. These contain less coconut water but have denser meat, which produces a thicker, creamier milk.
Water: Use warm (not boiling) water to help extract the flavor and color from the coconut meat. It should be warm enough to activate the oils, but still safe to touch. Too hot, and it may cause the milk to spoil more quickly.
Step-by-Step Instructions
Step 1: Prepare the Coconut
Choose an older coconut with a dry brown husk rather than a fresh white one. The older the coconut, the thicker and creamier the milk it produces. Remove any remaining husk to keep things clean when cracking it open.
Use the dull side of a knife to tap around the middle of the coconut while rotating it—this helps it crack evenly. Make sure to place a bowl underneath to catch the coconut water. Strain it and save it to drink later!
Once cracked, split the coconut in half and steam the halves for about 10 minutes to soften the meat.
Step 2: Blend the Coconut
Remove the coconut from the steamer and use a butter knife to separate the meat from the shell. It should pop out easily. Use a peeler to remove the thin brown skin from the outside of the meat.
Cut the meat into 1-inch chunks and add it to a blender. Blend until the coconut is finely ground—like fresh snow.
Step 3: Strain the Milk
Transfer the ground coconut into a large bowl and add warm water. Mix it well with your hands, squeezing the coconut to extract the milk. Repeat this process a few times, massaging and squeezing until the water turns a milky white.
Next, strain the mixture through a nut milk bag, cheesecloth, or fine-mesh strainer into a clean bowl. Squeeze out all the liquid until only the dry pulp remains.
Tips and Tricks for the Best Coconut Milk
You can add the water directly into the blender with the coconut for a slightly thicker milk. A high-powered blender like a Vitamix works best to fully break down the meat and release more of the natural oils.
Store your coconut milk in an airtight container in the fridge—it’ll stay fresh for up to 2 days. You can also sweeten or flavor it with vanilla extract, maple syrup, or other natural sweeteners, depending on how you plan to use it.
Conclusion: Enjoy Your Homemade Coconut Milk!
Fresh coconut milk is a game changer, adding depth and creaminess to everything from savory curries to refreshing fruit smoothies. Don’t toss the leftover coconut pulp—you can toast it into flakes or use it to top off desserts.
And if you’re aiming for coconut cream, just reduce the water by 1 cup. You’ll end up with a thicker, richer version that's perfect for desserts and whipped toppings.
Homemade Coconut Milk Recipe
Learn how to make delicious and healthy homemade coconut milk with this easy step-by-step recipe, complete with pictures to guide you along the way.
Ingredients
Instructions
- Crack the coconut in half and drain the coconut water into a bowl. You can strain and drink it or save it for later.
- Place the coconut halves in a rice steamer and steam for 10 minutes. This helps loosen the meat from the shell.
- Use a butter knife to carefully slide between the meat and the shell, working your way around until the meat pops out.
- Use a vegetable peeler to remove the thin brown skin from the outside of the coconut meat.
- Cut the peeled coconut meat into 1-inch pieces. Place them in a food processor and pulse until the texture becomes fine—like snow.
- Transfer the finely ground coconut to a high-speed blender (like a Vitamix). Add the measured warm water and blend for 1 minute until smooth.
- Pour the blended mixture through a fine-mesh sieve, cheesecloth, or nut milk bag to separate the liquid from the pulp. Squeeze out as much milk as possible.
- Transfer the coconut milk to an airtight container and chill in the fridge until ready to use. It will stay fresh for up to 2 days.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.