Homemade Coconut Milk - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Coconut milk is deelish. I use it in my morning smoothies, making curries, and I add it to my chai with a little cinnamon during the winter months.

I've been buying canned coconut milk for years now, foolishly thinking that coconut milk came straight from coconuts and wasn't something I could make myself. Turns out, I'm completely wrong about that one, oops! It comes from combining the meat of the coconut with water. Coconut milk is, once again, quite easy to make and is reminiscent of my almond milk experience. I'll show you!


2 cups unsweetened shredded coconut flakes

2 cups hot (not boiling) water

2 cups water

1 tsp vanilla extract

2 tbsp local honey

making coconut milk

In a large bowl, soak the coconut in hot (not boiling) water for about 20 minutes.

homemade coconut milk

Pour soaked coconut with its water into a blender, and add remaining water plus vanilla extract.

pouring honey

Add the honey next.

making coconut milk in a blender

Blend until smooth.

straining coconut milk

In a large bowl, strain the liquid through a cheesecloth.

straining coconut milk

Squeeze out the milk, and compost the pulp.

bottled coconut milk

Store in a bottle or jar in the refrigerator, and use within 4 days.

(Recipe adapted from Mountain Rose Herbs)

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