Coconut Milk

Craft your own fresh and delicious coconut milk with this simple recipe! Using just shredded coconut, water, and a touch of sweetness from a medjool date, you'll have a versatile and nutritious dairy-free milk that's perfect for all your culinary needs or just drink it on it's own.


  • 2 cups of shredded coconut or coconut flakes
  • 3 or 4 cups of water  (use 3 cups for thicker milk, 4 cups for a lighter consistency)
  • 1 medjool date (without pit)


  1. Combine the shredded Coconut and Hot Water into a blender. 
  2. Blend Thoroughly. Blend the mixture on high speed for about 2-3 minutes. You want to blend until the mixture is smooth and the coconut is finely ground.
  3. Strain the Mixture: Line a bowl with a nut milk bag, cheesecloth, or a fine mesh strainer. Pour the blended mixture through the cloth or strainer. Gather the cloth and twist to squeeze out as much liquid as possible. If using a mesh strainer, use a spoon to press the coconut pulp and extract the milk.
  4. Optional Second Strain: For an even smoother consistency, you can strain the milk a second time through a clean cloth or strainer.

Store the Milk:

Pour the freshly made coconut milk into a glass jar or container with a tight-fitting lid. It can be stored in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation may occur.


Reuse the Pulp: Don’t throw away the leftover coconut pulp! You can dry it out in a low oven and use it as coconut flour in baking or add it to smoothies and oatmeal for extra fiber.

Flavoring Options: You can also skip the medjool date if you prefer less sweetness. For a flavored twist, consider adding a splash of vanilla extract or a pinch of cinnamon. 

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