Homemade Coconut Milk

I remember the first time I made almond milk at home and thought to myself, this is so brilliant, I will never need to purchase milk again! Yes, there is a routine to be mindful of- soaking your almonds, rinsing them, storing them, blending them, straining them, jarring the milk and the cycle begins again! Yet it is so easy when you get into the swing of things.

Ive made cashew milk and sesame milk, hemp milk and brazil nut milk. Ive flavoured them with cacao or cinnamon, super greens or vanilla beans. Its really quite endless the variations! Alas, I had never made coconut milk until today.



Coconut milk is made exactly the same way as almond milk, except it is even easier- it requires no soaking. I simply blended the organic desiccated coconut with filtered water, strained it through the nut milk bag and I was left with a light, creamy milk and a soft coconut flour that I can use in desserts later.

I found that when the milk is squeezed through the nut milk bag the coconut oil does start to separate from the milk and coconut itself, which simply meant my hands got a really lovely moisturise and the bag does need to be washed really well afterwards.


Coconut is so amazing for the body, inside and out. It is in fact one of the single most nutritious foods you can put in your body. Eating coconut on a regular basis has proven to-

  • strengthen and moisturise skin, hair and nails
  • lower cholesterol levels
  • assist with weight loss
  • increase levels of immunity
  • assist proper digestion and metabolism
  • provide relief from kidney problems
  • prevent and assist heart diseases and high blood pressure
  • help to manage, prevent and assist with diabetes
  • ward off and assist HIV and other viruses
  • prevent cancer cell growth
  • assist with bone strength and prevent osteoporosis

The reason it is so effective and healthy is because of high levels of lauric acid, capric acid and caprylic acid. The presence of these acids contributes to coconuts antioxidant, antifungal, antibacterial, antimicrobial, antiviral and general body nourishing properties. These fatty acids are referred to as short term medium-chain saturated fatty acids, which is a “healthy” form saturated fat compared to trans fats. Our body metabolizes these fats in the liver, immediately converting this into energy in the form of fuel for the brain and muscle function, rather than it being stored as fat.

So, switch out your almonds for coconut next time you need to fill up your milk jars in the fridge! It is delicious with raw buckwheat cereal, sprouted granola or even warmed with dandelion tea or chai. I like it best in smoothies though for a subtle coco-nutty hit!


  • 1 cup of organic desiccated coconut (make sure you use organic coconut as conventional coconut contains preservatives and sulphites)
  • 3 cups of filtered water

Blend the coconut and water at high speed on your blender for around one minute.

Pour the contents of the blender jug into a nut milk bag and strain well, pressed out all the liquid into a bowl and keeping the fine coconut in the bag.

When the liquid is fully strained, transfer the milk to a glass jar or bottle to store in your fridge and empty the contents of the nut milk bag into another container and store the coconut meal for dessert recipes or to add to veggie burger patties or to make raw bread- the variations are endless!