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Homemade Coconut Milk

Coconut milk is very versatile. It is used to flavour curries, used in baking and desserts and is a vegan substitute for dairy milk. Here is an easy and quick way to make fresh coconut milk that is delicious and rich in nutrients in the comfort of your home!
Course Basic recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups


  • Blender or Mixer Grinder


  • 2 cups grated coconut (fresh, not desiccated) at room temperature
  • 1/2 cup hot water to make thick coconut milk
  • 1-1/2 cups hot water to make thin coconut milk


  • Line the mouth of a bowl with a clean, thin muslin cloth or you may also place a fine slotted colander/sieve over the bowl.
  • Place 2 cups of grated coconut into a mixer grinder or blender and 1/2 cup of hot water. Grind to a coarse paste. (about 10-20 seconds). Transfer this mixture into the muslin cloth
  • Pull the edges of the cloth to form a secure bundle and squeeze out as much coconut milk as possible. This is the first extract or the 'thick' milk.
  • Line the muslin cloth over another bowl this time to collect the thin coconut milk.
  • Transfer the pulp back into the grinder/blender. Add another 1-1/2 cups of hot water (adjust according to the desired thickness of the milk) and grind the pulp to a paste.
  • Transfer the paste back into the muslin cloth and secure it into a bundle and squeeze out the second extract.
  • If you wish you can repeat this process one more time to yield the third extract but it will be pretty diluted. However, the third extract can be used if you want to cook anything for a mild flavour of coconut (like potatoes or soup or pulaos)
  • Use the thick and thin coconut milk as required in recipes.


You can refrigerate the coconut milk for upto 3-4 hours before using but it is always best to extract it fresh. Also, when you refrigerate the thick milk you will notice that the fat solids will begin to separate so you may need to bring it down to room temperature before using.