Homemade Coconut Milk & Coconut Flour Learn how to make coconut milk and coconut flour 4 Cups Coconut Milk 4 Cups Filtered Water 2 Cups Shredded Coconut

Homemade Coconut Milk (And How To Make Coconut Flour)

Looking for a healthy dairy free alternative to cows milk? Homemade coconut milk is a wonderful substitute full of healthy fats and important nutrients. Bonus – Use leftover coconut pulp to make coconut flour for healthy gluten free baked goods!

Homemade Coconut Milk (and how to make coconut flour from the pulp)


Coconut Milk Benefits

Coconut milk is an excellent alternative to cow’s milk, especially since most alternatives are high in PUFA’s and antinutrients. It Is a great source of saturated fat which helps with cardiovascular health, weight loss, absorption of calcium, liver health, nerve signaling (which helps with metabolism and insulin release), supports the immune system, brain and lungs! Coconut milk is also a good source for minerals like iron, magnesium, phosphorus, potassium, copper, manganese, and selenium.

Where can you find this magnificent drink?

I’m asked often which coconut milk brand I use. The best place to get it is right at home. You may be surprised how easy it is to make! That way you can avoid the harmful gums, carrageenan, and BPA found in the store bought versions. Your next best choice would be to purchase the Natural Value brand (buy here) since their cans are BPA free and they don’t use any additives or gums. Trader Joe’s coconut milk is also free of additives and gums.

Homemade Coconut Milk (and how to make coconut flour from the pulp)

Homemade Coconut Milk

Yields 4 cups of homemade coconut milk.


  • 4 Cups Water
  • 2 Cups Dried Organic Shredded Coconut


1. Heat the water in a pot but do not let it boil.

2. Place the shredded coconut in the blender and add the hot water.

3. Let it steep for about 20-30 minutes and then blend on high until it is thick and creamy (about 2-3 minutes).

4. Strain through a mesh strainer and then strain again through a towel.

You can drink immediately or put it in a glass jar and store in the fridge for 3-4 days. I will say this coconut milk tastes amazing when made fresh! Save the pulp if you want to make coconut flour.

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Coconut Flour Benefits and Uses

Coconut flour is naturally gluten and grain free and free of antinutrients. Coconut flour is very high in fiber and very different from wheat flour. When baking with coconut flour you only need to use 1/4 the amount of flour you would normally use in a recipe. For example, if your recipe calls for 1 cup of wheat flour you would only use 1/4 cup of coconut flour in that recipe. Coconut flour also soaks up liquid so you’ll need to add more milk or water and use more eggs to bind the ingredients together. I’ve experimented with coconut flour quit a bit and have several kitchen tested recipes on my site. Check out my coconut flour recipes page to learn more about using coconut flour.

How To Make Coconut Flour

Spread the pulp that was leftover from making the milk out on a cookie sheet. Use a fork or a whisk to break up the pulp. Try to get as many clumps out as possible. Now you can either leave it out for 24 hours to air dry or put it in your oven at the lowest setting for 4 hours. These are the two methods I have tried. You can also put it in the dehydrator or put it in your oven over night with the oven light on. Once it’s dried throw it back in the blender to make your flour. Store in an airtight container.

Homemade Coconut Flour

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
52 comments… add one
  • Michelle September 18, 2017, 11:32 pm

    Have you ever tried to make coconut milk kefir – fermented coconut milk with regular milk grains? I’m curious if that would work…

    • The Coconut Mama September 19, 2017, 3:55 pm

      Yes! It works with kefir grains but over time they need to be replaced. A vegetable starter culture works best for coconut milk kefir.

  • grace April 18, 2017, 6:12 pm

    Hi Tiffany, thanks for the post. Just one question, how hot should I heat the water? 50C or 80C? Thanks!

    • grace April 18, 2017, 6:16 pm

      Just one more, is this then full fat coconut milk? Thank you!

  • Tiffany March 7, 2017, 4:42 pm

    This is great! I love anything coconut, from the meat to the oil to the water, etc.
    I’ve only ever bought coconut flakes for baking, and I’m pretty sure that they were all sweetened. Are there coconut flakes that are unsweetened?
    Also, what are the shelf lives of the milk and the flour?
    Thanks!! ❤

  • Stacy February 26, 2017, 7:35 pm

    I used to make coconut milk by adding a few cans of filtered water to Trader Joe’s can of coconut milk but now it seems that it is impossible to blend it completely with my vitamin. What up with this?

  • faith August 11, 2016, 1:22 pm

    can i make coconut milk w/ coconut flour? somehow i dont think so but do u know?

    • The Coconut Mama February 22, 2017, 9:19 pm

      Unfortunately, no. You need the oils from the shredded coconut oil to make coconut milk.

  • Doris Stroud Mearig June 21, 2016, 10:14 am

    If texture is not an issue (such as using the milk in some recipes baking – or for soaking oatmeal), is there any reason to strain?

    • The Coconut Mama February 22, 2017, 9:19 pm

      Nope! It’ll just be clumpy if you try to drink it. 🙂

  • Cheri June 17, 2016, 3:26 pm

    Can you please recommend a good quality coconut water. If making coconut water kefir, in your opinion, should I use organic coconut water? Thanks. Have a nice day!

  • Julea Dalley May 19, 2016, 4:10 am

    Hi! I’m wondering if you have any coconut baby food recipes? We are going to a pacific island for 4 months with our baby twins and id like to use local products. In specific, can you use coconut flour?

  • Nana April 21, 2016, 11:44 pm

    Something seems to have gone wrong with my flour as it seems to have developed a smell. Any help or is this normal?

  • rocks kay January 23, 2016, 11:30 am

    Thank you for the recipe, but does the heat of the water destroy some nutrients in the shredded coconut?

    • faith August 11, 2016, 1:17 pm

      i dont think so. i use coconut oil in hot drinks and i researched and it wasnt an issue, the nutrients are still there

  • phyllis kramer November 12, 2015, 8:07 pm

    Is there a store-bought kind of coconut milk that is good to use? I just don’t have time to make it.

  • stu November 10, 2015, 6:07 pm

    Thank you for this, I have been really frustrated by the canned coconut milk I had been buying. I only realised when making Chia pudding that the various brands of “coconut milk” contained differing amounts of coconut and was also worried about the can linings and added thickeners etc! The pudding would have a totally different consistency with each brand, this will solve my problem. How exciting, thank you. xx

  • Gay Brown October 7, 2015, 9:08 pm

    Your Yogurt recipe calls for “full fat” coconut milk. I have not gotten to the place I have time or equipment yet to make my own. What do I look for in the store so I know it is full fat? I have never seen anything that designates.

  • Freddie October 2, 2015, 6:47 am

    And what if I’m not doing coconut milk?

  • Teri August 22, 2015, 9:01 pm

    Can you use the leftover coconut meat to make coconut butter?

  • Naaku June 10, 2015, 10:50 am

    Hiya! Do you have any idea if there are any machines that can do the separation into milk and flour? It’s so tedious using nut milk bags/cheesecloths on a regular basis !

  • Crystal April 29, 2015, 8:27 am

    First, let me say that I LOVE your blog and website. I’ve found it so helpful and inspirational. But I do have a question. I’ve made the coconut milk several times now, and each time, after i put it in the fridge, I end up with a solid chunk floating on the top. Any ideas why? What is it? and what can I do about it or with it? thanks so much for all of your efforts and your contributions. Keep up the great work!

    • The Coconut Mama April 29, 2015, 1:33 pm

      Hi Crystal! Yep, that happens with coconut milk and with nut milks. Heck, even “real” milk separates unless you process it or add additives to it to make it so it doesn’t separate. I usually make my coconut milk fresh and use it the same day. You can blend it again to mix the coconut cream up with the water.

      Hope this helps!

      ~ Tiffany

  • Kaytlynn March 24, 2015, 12:28 pm

    I was wondering how much coconut flour you get from this?? Thanks so much and can’t wait to make it 🙂

  • Kathy March 2, 2015, 1:16 am

    How do you make coconut milk with the coconut from a coconut just opened. I have access to a shredder. Any additional steps? It is wetter as the coconut water was sitting in the coconut. Thx, Kathy

  • Michele Crone January 7, 2015, 5:37 pm

    Whenever I see articles on making homemade coconut milk, it is recommend to use either canned or store bought flakes, why do you not recommend using a whole coconut? I purchase a whole coconut to make my coconut milk. There are several tools available to help with safely opening the coconut and removing the meat. I open, drain the coconut water into blender, add the coconut meat, add water to make 4 cups, blend till smooth, strain in a nut milk bag. The milk is awesome, it does separate, but requires a swirl of the jug to mix and then you are good to go. I also dry the meat for flour.
    I love your site, just wondering why you don’t recommend using a real coconut.

    • Melissa April 9, 2015, 12:02 pm

      Michael, do you remove the brown skin from the meat? I made some cocnuy milk today but didn’t skin the meat, wondering if I can still use the pulp for flour, with the brown pieces in it.

  • Sue January 7, 2015, 9:02 am

    I’m definitely going to try this. Are there any companies similar to Tropical Traditions in Canada that you can suggest. I get really frustrated when I see so many great companies in the US but then have to pay such high shipping charges. Thanks.

  • Patti McBride January 3, 2015, 7:20 pm

    Hey Tiff!
    I’ve been making vegan soaps for almost 20 years, and I use coconut oil as one of my ingredients when making my soaps. Several years ago I also got into making my own salves and recently body butters. I came across tour website about 1 month ago, and I love it! You are very inspiring and I’m glad that I got to enjoy a part of you that you share with so many others. I honestly don’t know how you keep up with this, and your family too. You definitely have a passion for what you do.
    Patti Ann 🙂

  • Lori November 23, 2014, 4:46 pm

    If my memory is right, you had an article on how to make soap from Coconut oil.
    I can’t seem to find it anymore on you website. Is it possible to put it on again?

    Thank you.

  • sharon Mclean November 14, 2014, 12:17 am

    I’m so happy that I’ve found your site.i can’t wait to get cracking trying out your recipes and ideas.so lovely and different. Sincerely Sharon.

  • Derrick November 4, 2014, 10:48 pm

    I made my first batch of coconut milk and flour today. Your instructions were easy to follow and this is very cost effective. Thanks for your post and recipe.

  • Pam October 23, 2014, 8:06 pm

    How do you make coconut cream please

  • Jasmine October 22, 2014, 7:00 pm

    Your posts are always very insipring. I’m very interested to make the coconut flour. Do I need to refrigerate the flour? Thanks.

    • The Coconut Mama October 23, 2014, 10:55 am

      No need to refrigerate it. It can be stored in an airtight container at room temperature.

  • Jen October 22, 2014, 8:41 am

    Last time I looked Trader Joes brand did contain carrageenan:( I’ll have to tried homemade! Didn’t know it was so easy:) thanks!!

    • The Coconut Mama October 22, 2014, 5:34 pm

      Jen, last a I looked a few weeks ago the light coconut milk is made with just water and coconut. The coconut cream has carrageenan in it though. 🙂

      ~ Tiffany

  • n October 22, 2014, 8:28 am

    Tif, which recipe do you use coconut
    Sweetened condensed milk in?
    Please email it to me.

  • Beth October 22, 2014, 8:10 am

    Awesome! I hadn’t thought of making my own coconut flour.
    Great way to reduce waste, and keep the savings up 🙂

  • jo bhajee October 22, 2014, 5:59 am

    We r lucky to get so muchcoconut milk easily..l normally use it to make curries
    Havent heard of covonut flour for cake making…

  • JoEllen Schupmann October 21, 2014, 11:05 pm

    You deserve your own show on Cable TV. I love all your recipes & awesome ideas. I always am anxious to see what you’ve posted every day.I have my friends following you now too. Keep up the great passion you have. Its contagious.

  • Lauren October 21, 2014, 7:42 pm

    What kind of towel are you using for the second straining?

  • Dalip October 21, 2014, 4:15 pm

    I make fresh milk using freshly grated coconut and squeezing the juice out in cold water.
    We always made it this way when we lived in Fiji.Our people only used coconut milk and oil because in those days we did not know anything else.My mother used to make hundreds of bottles of oil and sold them in a small market.

    • faith August 11, 2016, 1:21 pm

      does she sell oil in this country? i would buy from her

  • Connie October 21, 2014, 3:06 pm

    Can this be done using fresh coconut as well? Would I follow the same procedure?


    • Mary October 22, 2014, 12:39 am

      Would like to know as well. I love fresh coconut.

  • Latesha Stephens October 21, 2014, 2:13 pm

    Aloha Coconut Mama,
    I’m so glad I found your site. I LOVE Coconuts and I love all your great ideas. Your site is also bright and beautiful and it’s a joy to visit.
    I was wondering if you had any ideas for coconut candles? I’m not talking about pouring wax into a coconut shell. I want to make luxurious, deliciously scented, long-lasting, clean candles made from coconut butter. What do you think? Would that be too much of a waste of good butter? Would it mix well with other waxes? Do you have any experience or suggestions?
    Thank you again making this wonderful site available for us. God Bless!

  • Kim October 21, 2014, 1:57 pm

    Thanks for the post! This sounds easy enough, will have to give it a try! Glad I came across your blog!! 🙂


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