Coconut Milk or Coconut Cream

Check out Meredith Baird's easy recipe for coconut milk
You'll never have to buy coconut milk again.

Fresh coconut milk lasts up to five days in the refrigerator and can last up to a week if sweetened with honey.

When making this recipe, adjust the ratio of water to coconut according to desired consistency. The less water you use, the thicker and more cream-like the milk will be.

Coconut Milk or Coconut Cream

  • Serves: 4
  • Prep Time:
  • Cook Time:
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  • 2 cups shredded coconut (dried or fresh)
  • or 1 cup young coconut meat
  • 4 cups water (more or less*)
  • Pinch of sea salt
  • Scrapings from ½ vanilla bean or 1 teaspoon vanilla extract (optional)
  • 1 tablespoon coconut nectar or coconut honey 
or 2 dates (optional)
  • 1 tablespoon lecithin (optional, to prevent separation)


  1. Blend all ingredients until smooth.
  2. Run through a fine mesh strainer to remove solids.