Coconut Macaroons with Condensed Milk are soft, chewy, and often dipped or drizzled in chocolate. My macaroon cookie recipe is so easy to prepare – ready in just 30 minutes! They’re the perfect lazy cookies, producing 30 servings in a single batch, and the recipe can easily be doubled if you want an even bigger batch.
Watch the helpful video in this post to see how easily these toasted coconut cookies are made!
Coconut Macaroons with Condensed Milk
Coconut macaroons with condensed milk are so rich and sweet, it’s hard to believe that they are 3 ingredient cookies!
So, what is a macaroon cookie? Not to be confused with a French macaron, macaroons are toasted coconut cookies that are moist, sweet, and practically melt in your mouth.
Or, you can try my Coconut Lime Chicken Nuggets, a recipe that’s both sweet and savory.
Macaroon Cookie Recipe Ingredient Notes and Substitutions
- Sweetened Coconut Flakes – I love these because they pair well with the sweetness of condensed milk. You can use unsweetened shredded coconut if that’s what you have on hand, or if you prefer cookies that are slightly less sweet.
- Sweetened Condensed Milk – This will give your macaroons the perfect texture and sweetness. It’s essential that you use sweetened condensed milk, not evaporated milk!
- Semi-Sweet Chocolate Chips – Chocolate and coconut are a delicious combination! While adding chocolate is optional, this ingredient can take your dessert to the next level.
Tips and Tricks for Toasted Coconut Cookies
- Broil Until Brown. Perfect macaroons should be a beautiful golden brown. If only the bottoms turn brown during the baking process, you can turn on the broiler for a few minutes to get your desired color. But be careful not to burn your cookies! You’ll only need to broil for 1-3 minutes.
- Experiment With Chocolate. You can add chocolate chips directly into your coconut mixture, or finish off your cookies with melted chocolate after baking. Use a fork to drizzle chocolate over the tops, or try dipping the bottoms once the cookies have cooled. Let your cookies sit on a baking sheet until the chocolate has dried.
- Try With Other Add-Ons. This coconut and sweetened condensed milk recipe is easy to personalize to your own liking by adding other ingredients! Butterscotch chips, almonds, chopped dried cranberries, and chopped candy canes are just a few of the variations you can try.
Kitchen Tools You Will Need
- Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. It even provides a non-slip surface for transporting pots and pans.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- 1 Tablespoon Scoop – This not only makes scooping easier, but it guarantees that all of your cookies are the same size.
Coconut Macaroons with Condensed Milk FAQ
Can I use evaporated milk instead of condensed milk?
No, evaporated milk will not work in this recipe as it is unsweetened and has a much thinner consistency than condensed milk. Sweetened condensed milk is essential to give your coconut macaroon cookies their consistency and the perfect amount of sweetness.
Why did my macaroons spread?
It’s normal for these 3 ingredient coconut macaroons to spread a little bit as they bake, but they shouldn’t spread a lot.
If the macaroons spread too much, it’s possible that your mixture wasn’t cold enough before baking, or that it was overmixed or undermixed.
For best results, mix your ingredients just enough for them to be properly combined, and don’t wait too long before popping them into the oven to bake.
How do I store macaroon cookies?
These treats can be stored for up to 7 days at room temperature in an airtight container or bag. If you find that your cookies are too sticky, you can store them in the refrigerator to help them hold.
Want to store them longer than a week? Just wrap them tightly in plastic and pop them in the freezer for up to 3 months.
To defrost, let your cookies sit at room temperature or in the refrigerator for about an hour before eating them.
Enjoy!With love, from our simple kitchen to yours.
Other 2 Ingredient Recipes
2 Ingredient Coconut Macaroons + Video
Coconut Macaroons with Condensed Milk are moist, sweet, and delicious. This 3-ingredient macaroon cookie recipe is so easy to make at home!
Please comment and review!
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat.
- In a medium bowl combine add coconut. Then pour condensed milk over top. Mix with a spoon until the coconut and milk are completely mixed and all of the milk combines with the coconut.
- *Do not walk away when broiling, you can go from golden brown to crispy in a flash.
- Remove from oven and allow to cool for 5 minutes, if you can wait that long.
- Serve and enjoy!
If you would like the chocolate dipped version, just melt some chocolate chips in the microwave and then dip the macaroons after they are cooled. Allow them to sit on the baking sheet until the chocolate is set.
This recipe can be doubled. Simply use double the ingredients and 2 sheet pans. I bake one while I scoop the other, so the cooking time remains the same for each pan.
If your macaroons will not stay together check to see if you used sweetened condensed milk. Evaporated milk can NOT be used in this recipe.
Store in a resealable plastic bag or container, in the refrigerator.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Let us know how it was!
Are you allergic to coconut or maybe you aren’t a fan of the taste? Maybe you ran out of coconut milk but your curry is already in the making so you need a solution stat! Or your carrot cake batter is mixed and ready to go but you forget the coconut shreds?
Regardless of the circumstances, finding a great replacement for coconut in your favorite recipes is completely doable. I have the BEST coconut substitutes for every occasion!
Love it or hate it, coconut is a very common ingredient found in many different foods.
Coconut can be found in various ways- a curry with coconut milk, a dessert with coconut shreds, or food sautéed in coconut oil. The options in which coconut is used in our food are truly endless.
But sometimes even I find myself halfway through a curry without coconut milk in the pantry. It happens but that doesn’t mean your dish is ruined. Whatever the occasion, if you find yourself in a situation where you need a coconut substitute.. Don’t worry! I got you covered.
Coconut milk is a staple in vegan cooking and baking. It adds a creamy and rich element that is important when making cream based sauces, curries, dips and desserts. But there are a handful of alternatives that will be equally delicious and creamy!
Coconut Milk vs Coconut Cream
Before getting into the substitutions, we need to touch on the different types of coconut milk: canned coconut milk, coconut cream and coconut milk in a carton.
The difference between coconut milk vs coconut cream comes down to the fat content. They’re both made from the same ingredient: coconut flesh and water.
Coconut cream has a higher fat content and less water compared to coconut milk which is thinner. Even with this difference, coconut milk and coconut cream can be substituted for each other- but that doesn’t really help us out if we are looking for coconut milk substitutes so what else can we use?
Coconut Milk Substitutes
Coconut Milk in a Carton is a little easier to substitute than the canned variety. The carton of coconut milk is referred to as a light coconut milk and is more liquid than the canned version. Simply use a plant-based alternative to replace it: almond milk, oat milk, soy milk, hemp milk, flax milk, macadamia milk or cashew milk.
- Cashew Cream: When soaked cashews are blended with water it creates a very creamy and thick liquid similar to heavy cream and canned coconut milk. This Vegan Heavy Cream Recipe can be substituted for coconut milk in a 1:1 ratio. In my opinion, this is the best coconut milk substitute. You can also use Blanched Almonds in replacement of the cashews.
- Soy or Almond Based Yogurt: Look out for sweeteners but any unsweetened yogurt can be a great alternative to coconut milk.
- Plant-Based Coffee Creamer: Make sure you are getting an unsweetened creamer. Creamers will be thicker than traditional plant milk which makes it a great alternative to coconut milk.
- Plant Milk: You can use any plant milk to replace canned coconut milk in a pinch! But keep in mind that it won’t be as thick. I recommend whisking in 1 tablespoon of cornstarch per 1 cup of unsweetened almond milk or unsweetened soy milk (before heating).
Coconut Shreds & Flakes
Shredded coconut or flakes are typically found in baked goods and add a wonderfully flavorful and nice texture. It can be added to carrot cake or muffins, can be used in cookies or macaroons, and used as a decoration on top of a dessert. It can also be savory! You can use coconut shreds to make plant-based coconut bacon or add it to panko breadcrumbs and create a delicious coconut-crusted meal.
So, how do I replace them? Coconut flakes are a bit more challenging to replace than coconut milk. But it can be done!
- Ground Nuts: Ground nuts can add a wonderful texture and flavor to certain recipes. Of course, it won’t work everywhere but can be a good option- add to granola bars, cookies, pie crusts, and to breadcrumbs for a crispy coating on your favorite foods. Crushed nuts are also a good option- you can add them to muffins, cakes, granola bars, or use them to garnish dishes.
- Dried Fruits: Can be good to add as a topping on açaí bowls, smoothie bowls, oatmeal, granola bars, energy bites, on top of salads, in cakes, and muffins to replace coconut.
- Oats: In some cases, whole oats can work in replace of coconut. Typically in batters for cookies, muffins or cookies.
- Leave it Out: In some cases, you may not need a substitute at all. If you don’t need it to soak up liquid, just leave it out.
Coconut oil can be substituted with other fats using a 1:1 ratio. Oils like vegetable oil, olive oil, avocado oil and butter are good alternatives to coconut oil depending on the recipe.
Coconut oil can be solid or liquid. So, when chilled or stored in colder temperatures it will be closer to the texture of butter. Some vegan butters have coconut oil so be sure to check out the ingredients if you’re looking to avoid it.
Coconut oil has a relatively high smoke point. This is important to consider when cooking or baking at high temperatures. Other oils with a high smoke point include avocado, peanut, canola, sunflower, and sesame oil. It is best to substitute a high smoke point oil with another high smoke oil instead of opting for one that has a low smoke point like flaxseed, pumpkin seed, and walnut.
Coconut Oil Substitutions
- Olive Oil
- Avocado Oil
- Peanut Oil
- Canola Oil
- Sunflower Oil
- Sesame Oil
- Vegetable Oil
If you don’t mind using coconut oil but don’t want the added flavor, use refined coconut oil. Refined coconut oil doesn’t taste of coconut at all because it has been processed in order to remove the flavor and odor. but unrefined (also known as pure or virgin) will taste of coconut. Unrefined coconut oil undergoes less processing therefore the flavor stays untouched.
Coconut sugar is made from coconut palm sap and not the actual coconut. The flavor of coconut sugar is more caramel-like than traditional sugar but if you don’t have any on hand, it’s very easy to substitute!
Here are a few of my favorite ways to substitute coconut sugar in baking recipes and cooking recipes:
- Brown Sugar: Brown sugar is the closest substitute to coconut sugar. It’s readily available in most grocery stores and you probably already have it in your pantry! Light brown sugar is preferred as it has the less molasses. The darker variety might alter the flavor. Use in a 1:1 ratio.
- Organic Cane Sugar: Organic cane sugar can replace coconut sugar in a 1:1 ratio.
- Raw Sugar or Turbinado Sugar: Very similar to brown sugar and organic cane sugar and can be used in a 1:1 ratio.
- Maple Sugar: Maple sugar is dehydrated maple sap that has been reduced to a sugar form. This is very similar to coconut sugar. 1:1 ratio.
- Maple Syrup or Agave Syrup: In baking, it’s harder to substitute liquid sweetener for dry sugar since the other measurements will differ. Typically the ratio would be ¾ cup of Maple Syrup to 1 cup Coconut Sugar.
- Vegan Honey: I have a recipe for Homemade Apple Based Vegan Honey that is delicious and a great substitute for coconut sugar in teas, coffees and even baked goods. The ratio instructions are the same as the maple syrup.
Coconut aminos is a dark colored sauce similar to soy sauce that is made from the sap of the coconut plant. The answer to this one is simple. If the recipe you’re using calls for coconut aminos, use soy sauce! If you’re gluten-free, use tamari instead which is simply just gluten-free soy sauce.
Coconut butter is the flesh of the coconut that has been ground into a paste. It’s typically used as a topping like spreading on top of pancakes, toast or added to smoothies.
If you’re looking for a spread, then the best substitute for coconut butter is tahini or or even simple plant-based butter will work well. They are both more neutral in flavor than say almond butter or peanut butter. But with that being said, coconut butter can also be replaced with almond butter or peanut butter in most cases.
If you’re just having trouble locating it in the store and don’t need a replacement due to an allergy, make it at home! It’s cheaper and pretty easy. Get some desiccated coconut and use a high-speed blender or food processor to process the coconut until it reaches the desired texture. Alpha Foodie has a really detailed post on all things coconut butter.
Coconut flour is created from coconut meat and has been dried and ground into a fine powder. This type of flour is typically used in gluten-free baking. Foods such as bread, muffins, cookies, and cakes can be created out of these flours.
While it depends on the recipe, here are some popular coconut flour alternatives that you can try out instead!
- Almond Flour
- Cassava Flour
- Rice Flour
- Chickpea Flour
If you’re looking to replace coconut water in a smoothie, simply use a fruit juice, plant milk like almond or oat or simply use water. If you’re looking to replace coconut water with something that has electrolytes, drink bottled water that has added electrolytes or even Gatorade.
Coconut extract is sometimes added to recipes for extra coconut flavor and can be found in the baking aisle. If you don’t have it and don’t mind that you are losing out on the flavor of coconut, you can use vanilla extract or almond extract for added flavor.
Recipes to Try
Jump to Recipe
It’s super easy to make your own coconut milk and it will save you loads of money too! This photo tutorial of how to make coconut milk will walk you through each step.
Coconut milk is a staple in my paleo kitchen. I’m not a fan of the thick, creamy canned variety and it’s often full of additives, including emulsifiers which are gut irritants and have been linked to inflammation, obesity, and inflammatory bowel disease (see Science Notes).
Thankfully, it is easier to purchase emulsifier-free full-fat coconut milk in BPA-free cans and tetra packs. The convenience of packaged coconut milk and cream just can’t be beat, but they can be expensive. If these high quality products are beyond your food budget, or if you live in an area where sourcing them is a challenge, you can make you own from unsweetened dried coconut. As an added benefit, the sweet taste of homemade coconut milk just can’t be beat and it’s so much cheaper to make it at home!
What you’ll need for this Recipe
1 cup of shredded unsweetened coconut flakes
2 1/2 cups of hot water
1 mesh strainer – I use a paint strainer bag from Home Depot that cost $3. You can reuse these over and over. I did soak it in warm soapy water and vinegar before I used it the first time. You can also just get a nut milk bag.
Dump the hot water and coconut shreds in your blender
Depending on your blender, blend for up to a minute. In my Blendtec, Around 30 seconds, the warm smell of coconut hit me and I knew it was done.
The surface of the coconut milk mixture should be nice and bubbly.
Now strain the homemade coconut through your mesh bag/nut milk bag into a large bowl.
Wring out the extra coconut milk.
Pour into a glass resealable container Voila! We have coconut milk. This is a nice light coconut milk and the cream will rise to the top after it settles. You can also use a nut milk maker of you don’t want to do go through all these steps.
If you like this How to Make Coconut Milk tutorial, you’ll love
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Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
Making coconut milk from scratch is so simple! IN less than five minutes you can make homemade coconut milk.
- Dump the hot water and coconut shreds in your blender
- Depending on your blender, blend for up to a minute. In my Blendtec, Around 30 seconds, the warm smell of coconut hit me and I knew it was done.
- The surface of the coconut milk mixture should be nice and bubbly.
- Now strain the homemade coconut through your mesh bag into a large bowl.
- Wring out the extra coconut milk.
- Pour into a glass resealable container Voila! We have coconut milk. This is a nice light coconut milk and the cream will rise to the top after it settles
- I almost always double this recipe.You can make large batches of coconut milk and freeze it in freezer-safe mason jars (leave an inch of headroom) so that you always have some handy.
- Because there are no emulsifiers, the coconut milk will naturally separate and be a little clumpy (the consistency of curdled milk with a very solid top layer) when chilled. If you want to drink the milk, blend in a blender right before drinking.
Learn how simple it is to make Homemade Coconut Milk with shredded coconut! This nutritious dairy-free and keto-friendly milk is perfect for adding to tea, coffee, hot chocolate and smoothies! Plus, it doesn’t require overnight soaking, making it quick and easy.
If you’re a coconut lover, you probably have a few go-to recipes that call for coconut milk. So, you’ll be glad to learn that there’s a quick, easy way to make Coconut Milk right at home. Personally, I think everyone should know this handy little kitchen hack!
Benefits of Homemade Coconut Milk
Along with being quick and easy, there are plenty of benefits to making Homemade Coconut Milk. You know what’s in it, for one. Plus, it’s a healthy way to save some money!
Free of BPA & Additives
Although canned and boxed Coconut Milk is so convenient and quite affordable, there are some downsides. For one, can linings contain BPA (or other replacements that can be almost as harmful), which can leach into our otherwise healthy Coconut Milk.
Most boxed (or carton) Coconut Milk is often an even worse option. Many contain preservatives, emulsifiers, “flavours”, binding agents and fillers.
And trust me, I get it. I myself keep canned Coconut Milk on hand for when I’m in a pinch and for certain things like coconut yogurt. However, minimizing our exposure to toxins and disease-promoting substances can greatly increase the body’s capacity to do its job protecting itself against those very things.
So, that’s why Homemade always wins! Thankfully, making Coconut Milk with shredded coconut is a fast, easy way to steer clear of (or minimize) all that gunk.
Making Homemade Coconut Milk with shredded coconut can be more cost-effective! A bag of organic shredded coconut is about the same price as one can of coconut milk. Maybe a dollar or two more. However, you can get about five cups of coconut milk out of a 340g bag of shredded coconut. Plus, you can use the leftover coconut pulp to make healthy treats! So, you’re getting a lot more bang for your buck.
Health Benefits of Coconut Milk
Coconut Milk also offers plenty of health benefits and is surprisingly heart-healthy!
Good Source of Medium-Chain Fatty Acids (MCTs)
Although coconut is a high-fat food, it is full of health-promoting medium-chain saturated fatty acids, also known as Medium Chain Triglycerides (MCTs).
Concentrated MCT oils have become all the rage because they can offer many benefits. Some of these include promoting healthy gut flora, increasing energy and aiding in weight loss. However, you don’t have to buy expensive oils to get these benefits. You can also get them naturally through foods like coconut, cow and goat milk, butter, yogurt, etc. However, I should note that less is more with dairy products. Too much can overrun our system with mucus.
Increases Good Cholesterol
Although the fat in coconut is saturated, studies have found that due to the medium-chain fatty acids, it doesn’t increase LDL (bad cholesterol) but rather HDL (good cholesterol).
Promotes Healthy Gut Flora
Again, thanks to the MCTs, coconut milk is wonderful for balancing gut flora. It can kill off harmful gut bacteria while leaving the good guys intact!
Improves Digestion & Aids Weight Loss
Studies have found that MCTs promote the hormone ghrelin, which tells your brain you are full and satiated. This is great for preventing over-eating and all-day snacking. The fatty acids in coconut milk are also known to improve digestion. Both of which can aid in weight loss.
Great Source of Minerals
Coconut is a great source of many minerals, especially manganese, copper and molybdenum. However, it’s also a good source of zinc, potassium and selenium.
Coconut milk, coconut water and coconut meat are all great for boosting energy. Thanks to the high mineral content, specifically potassium, manganese and zinc, coconut is a good source of electrolytes.
On top of that, medium-chain fatty acids are also used as a source of energy for the skeletal muscles and heart.
Seasonal Benefits of Coconut
Since they grow in the tropics, it’s not hard to guess that Coconut (and Coconut Milk) are great for summer! Coconut is excellent for clearing summer heat.
Coconut offers a sweet taste which offers nourishment during the harvest season (late summer to early autumn).
Winter is a great time to increase healthy fats, especially medium-chain fatty acids, as they help to keep us warm and satiated. Since winter is associated with the water element, it is also a great time to support the kidneys with both hydrating and naturally sodium-rich foods. Adding coconut milk to your winter soups and stews is one delicious way to do so.
As mentioned, making homemade coconut milk with shredded coconut is so easy that everyone should know this little DIY kitchen hack!
What You Will Need
- Plant Milk Bag / Sieve
- Large Liquid Measuring Cup / Bowl
- Unsweetened Shredded Coconut
- Sealable Container (If Storing)
Soak for 5 – 10 Minutes
Place one cup of unsweetened shredded coconut in a bowl or large liquid measuring cup. Pour over two cups of warm water and allow to soak for five to ten minutes.
If you have a powerful blender, you can skip the soaking. However, blending adds more heat. So, if using a bag, you may have to let it cool before handling. That’s why I prefer to simply allow it to cool as it soaks before blending. Soaking also gives a slightly larger yield of milk.
You can also use coconut water which will make it more like traditional coconut milk. I would recommend soaking the shredded coconut in one cup of regular water and then adding one cup of coconut water before blending.
Once your coconut has soaked and softened, you can go ahead and pour it all into your blender jug. Make sure the lid is sealed nice and tight, and blend for thirty seconds to a minute.
The longer you blend, the less pulp and more milk you will get. However, I wouldn’t recommend blending for over a minute as it will start to get very hot.
Strain Through Plant Milk Bag (A Sieve Will Work too)
After blending the shredded coconut and water, all you have to do is strain and squeeze it through a plant milk bag. A sieve will also do the job. Although, I should note that you may not get as smooth of a milk with a sieve.
To strain through a plant milk bag, simply drape it over a large liquid measuring cup or a bowl. Next, pour the blended coconut and water in. Lift the top of the bag and keep it closed as you squeeze the milk out of the bottom. You can watch the video here to see how it’s done.
Once you have squeezed all the milk out, pour your coconut milk into a sealable container or use right away. You can discard the coconut pulp (what’s left in the bag) in the compost, or you can use it! It’s great for making raw desserts!
How to Use Homemade Coconut Milk
Use your Homemade Coconut Milk for soups, curry sauces, baking, smoothies, hot chocolate, teas, coffee, lattes and more!
I should note, this isn’t the best Coconut Milk for homemade yogurt. Full fat is your best option to get a nice thick coconut yogurt.
How Long Does Homemade Coconut Milk Last
The one downside to Homemade Coconut Milk is that it doesn’t have a shelf-life like canned (unless you were to properly can it yourself). It is best used right away or within a few days. However, it can last up to three to four days in the fridge.
- Plant-Based & Dairy-Free
- A Natural Source of MCTs
- Great for the Summer & Winter Seasons
- Quick and Easy to Make
More Homemade Recipes You Might Enjoy
How to Make Homemade Coconut Milk (With Shredded Coconut)
Learn how simple it is to make Homemade Coconut Milk with shredded coconut. It’s a quick dairy-free kitchen hack everyone should know!
GF, Keto, Soy Free, Vegan
Harvest, Summer, Winter
- Unsweetened Shredded Coconut (Unsweetened Coconut Flakes will also work)
- Filtered / Spring Water
- Place 1 cup of unsweetened shredded coconut in a bowl or large liquid measuring cup. Pour over 2 cups of warm water and allow to soak for five to ten minutes. If you have a powerful blender, you can skip the soaking. However, blending adds more heat. So, if using a bag, you may have to let it cool before handling. That’s why I prefer to simply allow it to cool as it soaks before blending. Soaking also gives a slightly larger yield of milk.
- Once your coconut has soaked and softened, you can go ahead and pour it all into your blender jug. Make sure the lid is sealed nice and tight, and blend for thirty seconds to a minute.The longer you blend, the less pulp and more milk you will get. However, I wouldn’t recommend blending for over a minute as it will start to get very hot.
- After blending the shredded coconut and water, all you have to do is strain and squeeze it through a plant milk bag. If you are in a pinch, a sieve will also do the job. Although I should note, you may not get as smooth of a milk with a sieve.To strain through a plant milk bag, simply drape it over a large liquid measuring cup or a bowl. Next, pour the blended coconut and water in. Lift the top of the bag and keep it closed as you squeeze the milk out of the bottom. You can watch the video here to see how it’s done.Once you have squeezed all the milk out, pour your coconut milk into a sealable container or use right away. You can discard the coconut pulp (what’s left in the bag) in the compost, or you can use it! It’s great for making raw desserts!
- Your Homemade Coconut Milk will last up to four days in the fridge.
You can also use coconut water which will make it more like traditional coconut milk. I would reccomend soaking the shredded coconut in one cup of regular water and then add one cup of coconut water before blending.
Delicious, healthy, real food recipes
- It’s a great, creamy dairy free milk alternative.
- Making coconut milk is WAY cheaper than buying it at the store!
- You can use this coconut milk in smoothies, matcha lattes, golden milk lattes, soups, chia puddings and in many of our desserts + treats.
- Shredded coconut or coconut flakes – either will work just fine, just make sure you get unsweetened. You could use fresh coconut, but for ease and practicality, I chose flakes for this recipe.
- Water – filtered is best.
- Optional add-ins – maple syrup, cinnamon, vanilla extract
- High powered blender – you need a high speed, powerful blender like a Blendtec or Vitamix for the best results.
It’s so very easy to make your own thick and creamy coconut milk at home, here’s how:
After blending, taste and add more maple syrup if desired and then blend again.
How to strain and store homemade coconut milk
Once blended, you’ll need to strain out the pulp, leaving only the creamy milk in the jar for use and storage. Here’s how:
Tips from an expert home chef
- Try covering the top of your blender with a towel to avoid any leakage when blending.
- If you don’t have a nut milk bag or fine mesh strainer, you can also use a thin towel or several layers of cheese cloth to strain out the coconut meal.
- Use the strained coconut meal for baked goods, granola or add a little to a smoothie.
- Your coconut milk may separate in the fridge, with a layer of fat at the top of the jar. Try giving the jar a shake to break it up. If that doesn’t work, toss it all back in your blender for a quick pulse or two to reincorporate the fat. I’ve only had to re-blend once and then it stays fluid for me in the fridge.
Some healthy recipes that use coconut milk
Get the Recipe:
How to Make Coconut Milk (5-Minutes, 2 Ingredients)
Learn how to make coconut milk at home in a blender in 5-minutes! Just two simple ingredients – shredded coconut and water. Grab your blender and let’s go!
- pure maple syrup
- Pinch of ground cinnamon
- Give it a taste and add any additional add-ins to taste. You can also add more water if it’s too creamy. Give the mixture another quick pulse.
- Pour into a mixing bowl or cup lined with a nut milk bag or fine mesh strainer. Squeeze out the remaining milk from the milk bag. You’ll be left with just the fine pulp from the coconut flakes.
- Store coconut milk in a glass jar with an airtight lid in the fridge for 3-4 days. Use the milk in any recipe as you would canned coconut milk. You can also use it in your hot and cold beverages and baked goods. Note: You may notice some separation after storing coconut milk in the fridge. Make sure to give the jar a good shake before using it. Or, throw it back in the blender for a few seconds to mix it again before using.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious, healthy recipes to find some other favorites too!
This Easy Homemade Coconut Milk is the perfect plant-based milk option and can be achieved in TWO options for greatest ease. Completely versatile and enjoyed in anything that requires milk, this recipe is one that will be the staple for everyone involved with a hint of vanilla and sweetness. Completely Gluten-Free, Nut-free, and Vegan!
Homemade and DIY dairy-free milk recipes are absolutely one of my faves to make these days. Because everyone in my house drinks dairy-free milk, it’s definitely easy to make batches and consume throughout the week without worrying about anything wasting.
This Easy Homemade Coconut Milk is on my top 3 list of dairy-free milks that we consume a lot and if you’ve tried any of my other options, you’d love how light, yet creamy this coconut milk is. Plus, I’ve made this milk TWO different ways and both processes have been super easy to master and just depends on whether you have or want flakes versus actual coconuts.
What You’ll Need For This Easy Homemade Coconut Milk
- Organic coconut flakes, unsweetened
- Filtered water
- Maple syrup
- Vanilla extract
- Fresh young coconuts
- Filtered water
How to Make Easy Homemade Coconut Milk
Unlike some more complicated vegan milk recipes, you don’t need to soak anything to make this recipe. You’ll start by blending the coconut flakes (or meat of an actual coconut) in a high-speed blender with filtered water, vanilla, and maple syrup until smooth and frothy. To remove the pulp, strain the milk through a cheesecloth or a fine-mesh strainer or nut bag.
THE BEST MILK ALTERNATIVES FOR YOUR ENTIRE HOUSEHOLD
Common Q+A’s About Easy Homemade Coconut Milk
Of course! If you have an allergy to nuts, then you are able to enjoy other plant-based milks such as:
HOW LONG DOES COCONUT MILK LAST FOR?
When properly stored in the refrigerator, coconut milk lasts for up to 1 week, at best. Usually, I like to consume my batch within the first 2-3 days. The great thing is that making a new batch isn’t hard at all.
CAN I OMIT MAPLE SYRUP AND USE ANOTHER SWEETENER?
Absolutely! Maple syrup is a great sweetener option, however, if you aren’t a fan of it’s taste or might be allergic to it or just want to switch things up, you can simply substitute with Agave or dates, as a replacer.
DO I NEED TO STRAIN MY COCONUT MILK?
Yup! To ensure that your coconut blends to an incredibly smooth consistency along with your other ingredients, it’s super important that you pour the blended milk through some kind of strainer or nut bag to avoid coconut “meat” or clumps.
There are a few options that include Homemade Coconut Milk being used to it’s fullest potential. Have fun experimenting on these options and of course, switching things slightly by adding new flavors to your homemade coconut milk. Here are a few of my favorite ways to use it:
- Add it in a latte. I’m obsessed with this Sugar Cookie Latte (Starbucks Copycat).
- Use it in a vegan baking recipe. My top vegan baking recipes are Vegan Lemon Poppy Seed Donuts, Vegan Cinnamon Crunch Banana Bread, Vegan Funfetti Cupcakes, and Vegan Vanilla Oreo Cake.
- Add it to your overnight oats or chia pudding. This Protein Loaded Blueberry Overnight Oats recipe is the absolute best! I’m totally obsessed with this Banana Peanut Butter Overnight Oats the most. Plus, I made Healthy Chia Pudding 3-Ways!
- Pour it over cereal or your favorite homemade granola. I’m always in love with these Caramelized Peach Cinnamon Granola.
- Add them in pancakes or waffles. I can’t decide whether I love these Fluffy Cinnamon Vegan Belgian Waffles or these Vegan Lemon Poppyseed Pancakes better!
- Make a decadent milkshake. This Classic Dairy-Free Strawberry Milkshake is incredible!
MADE OUR RECIPE(S)?
- organic coconut flakes, unsweetened
- pure maple syrup
- young coconuts, broken w/ meat scooped out
- filtered water, boiled + cooled
- pure maple syrup
TO MAKE COCONUT MILK (OPTION #1)
- Once done, slowly strain (using a cheesecloth or nut bag) milk into a pitcher, squeezing the coconut ‘pulp’ to ensure that all milk is extracted.
- Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
- Sip and Enjoy!
TO MAKE COCONUT MILK (OPTION #2)
- STORAGE: When properly stored in the refrigerator, coconut milk lasts for up to 1 week, at best. Usually, I like to consume my batch within the first 2-3 days.
- SERVING: To make less milk, cut ingredient measurements in half. To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
- SWEETENER: Instead of maple syrup, you can use substitute sweeteners like Agave, dates, or date syrup, if preferred.
- USES: Coconut milk’s light consistency makes it perfect in lattes, cappuccinos, smoothies, soups, and baked goods. Can also be used as regular milk for cereal, etc.
Easy Homemade Coconut Milk.
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Learn How To Make Coconut Milk from Scratch for a Fresh Drink every time. This Homemade Coconut Milk Recipe is a great Addition to Breakfast or an Ingredient for your Keto Baking.
Use it for your granola, chia pudding, or delicious smooth coconut ice cream. Blend in with our hot chocolate mix or keto eggnog for that great winter drink we all need.
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How to recipes from scratch
Not sure if you enjoy making recipes from scratch, but I love it.
It allows me to make ingredients for my cooking that do not contain anything else except what I choose.
I also love it because many ingredients are not available freely in the shops.
But the main reason I see in making recipes from scratch is the price.
Why would I pay so much money for, let us say, a sugar-free chocolate bar or white chocolate chips when I can make my own in just a few minutes and much cheaper?
The same goes for farmers cheese needed for the best keto bread. It is so difficult to find in stores, but you can make it quickly and, from one recipe, get an additionally perfect natural whey protein drink as well.
And so it goes on and on.
What is coconut milk?
Coconut milk is a liquid made from extracted shredded coconut blended with water. Regularly used in Asian, African, and Indian cuisine because of the regions’ wide availability of fresh coconuts.
Using Coconut milk or cream in your dishes adds a creamy, flavorful texture and slightly thickens your sauces, soups, or stews without additional carbs.
Is coconut milk healthy?
As coconut milk is made directly from fresh coconuts, it has many great health benefits.
For those avoiding dairy or lactose intolerance, this milk is an excellent replacement for regular milk.
The coconut milk made from a coconut at home is the richest in vitamins, nutrition, and food enzymes.
Fresh coconut milk
Is coconut milk dairy free?
Even though the name milk might confuse you, coconut milk is entirely dairy-free. Because it is made from fresh coconut meat, it is also plant-based.
It also is lactose-free, dairy-free, vegan, gluten-free, and grain-free. It is a part of the milk varieties we can use in our lifestyle.
Coconut milk nutrition
Filled with magnesium, iron, and phosphorus, it offers you a significant amount of nutrition like no others.
With their low carb content and healthy fat, coconuts and products made from coconuts are a great addition to our lifestyle.
It is high in calories, primarily because of the fat it contains.
The easiest and cheapest way to make homemade coconut milk is from desiccated coconuts.
All you have to do is mix coconut and water.
You will be left with additional shredded coconut you can use for breakfast, plus beautiful coconut cups to serve food into.
We all love coconut milk. I never buy coconut milk because to make my own coconut milk takes only a few minutes, and the milk tastes much better.
What type of coconuts to use?
In this recipe instructions, I have gone with desiccated coconuts. The reason is that living in Europe, we do not have palm trees available around the house.
All I can get is coconuts from the shop. And the choices are those desiccated coconuts with lots of coconut meat from inside. If you love coconut water, shake the coconut you are buying to check the amount.
The second choice is to use fresh coconuts, which have hardly any meat layers, but lots of coconut water to drink.
To make coconut milk from a fresh coconuts, I would need about 50 pieces to make a cup.
I once tried to make coconut milk recipe using fresh coconuts but gave up halfway.
How to make plant milk
How expensive is it to make coconut milk at home?
Another reason for making your milk at home is the price.
Any ready-made coconut products are not the cheapest option. But buying an actual coconut is one of the best and most affordable.
In the vegetable market here in Vienna, I buy a coconut for 1 Euro. You need 2 pieces to make one liter of perfectly fresh milk. And you would still be left with coconut pulp to make, for example, shredded coconut or flour out of it.
From only 2 coconuts, you can get:
- 1 cup of coconut milk
- Shreds and coconut chips for breakfast
- Bowls or coconut cups for serving
What is coconut pulp?
Coconut pulp is the coconut meat residue you leave after straining your homemade milk.
Leftover coconut pulp can be used for various recipes. If I have coconut that is left from making milk, I usually place them straight onto a baking sheet covered with parchment paper and dry it on low for perfect crispiness.
That allows me to have ready-made shredded coconut, which I can store in my pantry for a long.
I’ve been using coconut for our recipe to make sprinkles or add them to our no-bake base of blueberry cheesecake.
Homemade coconut milk recipe
In this post, you will learn how easy it is to make your own coconut milk instead of store-bought, you have been craving for a long time.
No more boxes from the supermarket. You have no idea what is inside. You have no idea when it was made. And most of the nutrition is almost gone forever.
Make the milk in seconds.
How to make coconut milk?
With our recipe for coconut milk, tips, and instructions, you can have the freshest milk you can imagine.
You will learn how it is quick to make the coconut milk entirely from scratch using desiccated coconuts.
For 2 cups of coconut milk, you need 1 desiccated coconut.
Kitchen gadgets needed
- Hand Grater
- Stand Mixer
- Mesh strainer
- Muslin cloth
- Desiccated Coconuts
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR HOMEMADE COCONUT MILK RECIPE
Using a hammer or heavy meat tenderizer, hit heavily through the imaginary line in the middle of the coconut. Keep turning the coconut slowly until the coconut starts cracking. You can also hold the coconut with a kitchen towel to prevent broken pieces from flying. If you want to use the coconut shells later as a coconut cup for serving, try to make it precisely in the middle.
If you want an easy option and do not care about the coconut cups, bowls or shelves, just hit the coconut on a few spots until it starts cracking.
Crack open the coconut and drain the liquid out of the coconut.
Some people poke holes into the eyes of the coconut to drain the water first.
Cut the meat
With a sharp knife, cut through the coconut meat diagonally and vertically to help with removing the meat from the coconut shelves.
Cutting meat from coconuts
Peel out the meat
Remove the coconut meat. With the help of a knife, try to release the coconut meat first from the side of the cups, pulling outwards. The most difficult is the first part, and then the rest is pretty easy to pull.
Peeling coconut meat
Clean the meat
Using a sharp knife or vegetable peeler, clean the brown layer of the coconut meat thoroughly. Wash the coconut if needed, leaving you with beautiful white-only coconut pieces.
Grate the coconut
With a hand grater, grate the coconut into shreds. You will get the perfect shreds for milk using the smaller holes.
If you want to make a huge batch of shredded coconut from more coconuts, you can grate the meat in a magic bullet, Vitamix, or blender for easier handling. Place the coconut in a blender and pour water over the coconut. Blend on high until the coconut is puréed.
Make homemade milk
If you want to make milk with store-bought coconut flakes or shreds, skip the previous steps and start here.
Add 2 cups of shredded coconut and 1 litre (4 cups) of room temperature water into a stand mixer or blender.
Using 2 cups of coconuts, you will get perfectly creamy coconut milk, which could be used for ice cream or as a breakfast with your morning granola. If you want a much thinner consistency, 1 cup coconut shreds will be ok for light coconut milk.
Making nut milk
Strain the milk
Pour the coconut milk and strain it through a muslin cloth, milk bag, or cheesecloth, squeezing as much of the milk as possible. Strain the milk in batches and place the pulp left aside.
Tips for making coconut milk
- Ways – you can make milk from dried coconut shreds or coconut butter.
- Pulp – do not throw the leftover pulp. It can be used in other recipes.
- No milk bag – use strainer covered with cheese cloth.
How do I use coconut milk?
As milk is naturally sweet, you can use it to make coconut desserts everyone will love.
Our milk can be added to granola, fresh coconut ice cream or rainbow chia pudding, eggnog, or hot chocolate mix.
Nut milk is a perfect addition to meals such as this Lamb Curry With Coconut Milk.
What to do with leftover shredded coconut?
The leftover pulp can be dried in your oven to use later. Use shredded coconut to make sprinkles or granola.
You can also use the left over coconut shreds to blend in your magic bullet and try to make coconut flour.
What if I do not have a nut milk bag?
As you see in the video, I did not have a milk bag either. Take a strainer and layer it with a muslin cloth. Gently pour the mixture and strain. Same thing.
Can you make coconut milk from store-bought shredded coconut?
You certainly can make coconut milk from dried, shredded coconut. For any brand of shredded coconuts from the shop, use boiling water for dried coconut flakes to soften. In that case, skip steps 1-5 and jump straight into step 6.
How do you make coconut cream out of milk?
Once you make fresh coconut milk, place the jar of milk in the fridge and leave it to rest overnight. The next day, you will see that the milk has separated and a coconut cream has formed on top of the pot. Using a spoon, gently scrap that cream and use it for your recipes.
To turn coconut cream into coconut milk, blend the leftover liquid for perfect milk.
What’s the best way to store fresh coconut milk?
Transfer the coconut milk into a glass container or a jug with a cover. Close tightly and place into your fridge.
How long does fresh coconut milk last?
Because homemade coconut milk does not contain any preservatives or additional ingredients, it would not stay fresh as long as store-bought coconut milk.
Keeping it in the refrigerator is perfect for up to 4 days. If you need more time to consume the milk within 3-4 days, I suggest freezing it.
Can you Freeze Coconut Milk?
As already mentioned, you can freeze homemade nut milk. It is, of course, best to only make amount enough you can consume within 3-4 days, but if you have more left, it is no problem placing it into the freezer.
Just remember that after unfreezing the milk, it might become a bit separated. You have to let the milk thaw and shake it before use, and you are ready to go.
Just place it into the mason jars and straight into the freezer to freeze it. Try to use it before 3 month time.
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Homemade plant Milk
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- 2 Desiccated Coconuts
- Using a hammer or heavy meat tenderizer, hit heavily through the imaginary line in the middle of the coconut. Crack open the coconut and drain the liquid out of the coconut.
- With a sharp knife, cut through the coconut meat diagonally and vertically to help with removing the meat from the coconut shelves.
- Remove the coconut meat. With the help of a knife, try to release the coconut meat first from the side of the cups, pulling outwards.
- Using a sharp knife or vegetable peeler, clean the brown layer of the coconut meat thoroughly. Wash the coconut if needed, leaving you with beautiful white-only coconut pieces.
- With a hand grater, grate the coconut into shreds. You will get the perfect shreds for milk using the smaller holes.
- Add 2 cups of shredded coconut and 1 litre (4 cups) of room temperature water into a stand mixer or blender and blend.
- Pour the coconut milk and strain it through a muslin cloth, milk bag, or cheesecloth, squeezing as much of the milk as possible.
- Ways – you can make coconut milk from dried coconut shreds or coconut butter.
- Pulp – do not throw the leftover pulp. It can be used in other recipes.
- No milk bag – use strainer covered with cheese cloth.
1 CupAmount Per Serving 5g
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