How to Make Coconut Milk

By Kyla Miller, R.H.N.;

Many of us still like the quenching, cold, creamy taste of animal based milk, however, there are still many people that prefer not to drink it at all mainly for personal and/or scientific reasons. In any event, if you’re looking for something a little different, yet comparably nutritious (to raw milk), coconut milk is a great alternative (especially those whom abstain from animal-based products). In the video below, Kyla shows us how we can easily make coconut milk. We hope you enjoy it!

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Coconut Milk

Appliances/Tools Needed:

Cutting board
Blender (commercial varieties often work better – we use a Viatmix)
Durable/sharp knife (exercise caution)
Bowl (we used a measuring cup)
Straining bag
Spoon (to remove the flesh)


Young Thai coconut (or equivalent)

*We may add in additional ingredients such as banana or honey to sweeten it up or some other things like vanilla powder/extract, Lucama powder, or cinnamon to give it an extra burst of flavors; feel free to add whatever you wish!


1. First we want to make sure we have removed all the cellophane from the coconut.
2. Once successfully removed, place the flat end of the Thai coconut on the cutting board with the opposite end pointing upward.
3. Take your knife (be careful when handling sharp utensils/tools) and chop around the upper 2-3 inch circumference of your coconut.
4. Proceed chopping until you have successfully punctured through.
5. Once you have punctured through, place the knife within the opening and pry the top of the coconut off.
6. Once removed, pour the water (make certain it is clear) into your blender (or Viatmix/Blentec).
7. Proceed to remove the flesh of the Thai coconut by scrapping it off the inner sides with a spoon.
8. When all meat has been removed successfully, add it into the blender with the coconut water.
9. Blend until smooth.

*Note: It you would rather make it thicker (cream like consistency), just add less water. Also, make sure there is no mold (purple/black) present on the outside of the coconut. Chances are if there is mold present or if the water is pink, the coconut has spoiled and we encourage that it not be consumed.

Interesting Fact:

During the Pacific War of 1941-45, both sides in the conflict regularly used coconut water - siphoned directly from the nut - to give emergency plasma transfusions to wounded soldiers. The coconut has a wide variety of health benefits. In some circles, it is considered a superfood. Check out our previous blog on superfoods to learn more.

Feel free to check out all our other recipes

Your questions: Have you made coconut milk before? What other things do you put in it? (post your comments below)

About the Author : Kyla Miller is the co-founder of She has overcome illness through dietary/lifestyle changes, and practicing a positive mindset daily. Kyla is a Registered Holistic Nutritionist and is currently studying to become a Reiki Master.


  1. Great video. I think pinky insides of a young thai coconut are signs of an immature coconut and usually they don't contain much flesh isn't that right?

  2. Thanks for your comment Girl on Raw! I think you are right. Pink is usually a sign of an immature coconut or at least very a "young" one. There are varying views on this, however, if it doesn't smell good, than that is usually a good indication that we should not be consuming it. In any case, use your instinct to determine what's best for you. Have a beautiful day!

  3. Do you have to use that type of coconut for the milk? All I found available here was the brown coconuts.

  4. Thanks for your question Melissa. Unfortunately, brown coconuts are mature coconuts. This means that the white meat inside will be very thick and hard; and there will be little to no water. The coconut we used was a young Thai coconut. You should be able to find them at local Asian markets, depending where you live. If not, you can always order them online.


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