I cannot believe the price of coconut milk lately!
For quite some time, I have purchased Native Forest Coconut Milk, because it was the only brand of coconut milk that I knew was BPA-free. I used to get mine through the Amazon.com Subscribe and Save program (which is awesome, BTW). At the time, I was getting a case of 12 cans (13.5oz) of coconut milk for $21.00, coming out to $1.75 per can or $0.13 an ounce. That was still about $0.25 cheaper than at my local health food store. Well, a couple months ago, I realized I was out, so I went to Amazon.com to place my order. I was shocked at the price — $2.50 per can or $0.19 an ounce! I thought to myself, “Well, it’s time to start making my own, I guess“. Just out of curiosity, I just checked Amazon.com at the time I was writing this post and the price has gone up even more. We’re up to $3.67 per can or $0.27 an ounce. Sheesh!!!
So, I began making my own. And I will never return to canned coconut milk again.
Saving $$$ By Making My Own
I roughly calculated the cost per ounce for my homemade coconut milk.
A 1 gallon bucket of shredded coconut is $17.50. One gallon of shredded coconut will give me roughly 16 cups of shreds. From that, I can get a minimum of 48 cups of coconut milk, which is 384 ounces. So, $17.50 divided by 384 ounces is $0.05 an ounce! What a substantial savings! Plus, if you shop during one of Tropical Traditions’ free shipping deals, then you don’t have to figure in shipping costs (which I did not do for this rough calculation).
Let me tell you, I was skeptical about making my own coconut milk. Frankly, I didn’t know how it would taste and I was afraid it would be weak and have no flavor. The first time I made it, I was pleasantly surprised at the richness and depth of flavor that I got from the homemade milk. Now, I much prefer the taste of homemade coconut milk over canned. Plus, it’s pure coconut milk, free of fillers and additives, so that makes me happy! 
How To Make Your Own Coconut Milk At Home
There are many tutorials out there on how to make your own coconut milk. Just a simple Google search will yield thousands of results. So, I am not reinventing the wheel here. However, after watching a bunch of videos, I found two that I liked and then really have done a combination of the two.
Both of these tutorials used dried coconut. You can also make homemade coconut out of fresh coconut, but living in CO, it’s rare that I have access to good quality coconuts. The last few that I’ve purchased have all been moldy, so I’m done with that. You can also find frozen coconut meat at Asian markets. I have a bunch of Asian markets to choose from here in Denver, but I have yet to find frozen coconut that tastes OK. I’ve tried several different brands, from different stores, and they have all had a really strange taste. I can’t quite place it, but it was not pleasant. So, I’ll still to my dried shredded coconut.
First up, we have Amanda Rose’s tutorial from Traditional Foods. The second video is Tropical Traditions’ tutorial.
Now, I use a combination of these videos. Here are my notes.
1. I soak the dried coconut in the hot water, like Amanda recommends. I use a 1:1 ratio. I usually make really big batches and freeze it, so I will make 8 or 10 cups at a time. I let mine soak for an hour or two and then I add it to the blender in batches. I get three batches of coconut milk out of one recipe. The third batch is weaker than the first, but, I mostly use it for smoothies, so that’s OK. Some people stop with two batches per recipe.
2. Since I don’t have a chinois set like Amanda (though, I want one!), I sometimes use my fine mesh strainer and a spatula to mush the coconut around. I have also used my food mill, with the super fine grate. My favorite way is the cheesecloth, like Tropical Traditions recommends, but I rarely seem to have cheesecloth on hand for some reason. If you use the cheesecloth method, make sure your coconut milk is cool enough to handle. I learned that the hard way! Ouch!
3. I portion my coconut milk up in pint jars and then freeze. That way, I always have some on hand (the trick is remembering to pull it out of the freezer in advance!). I use pint glass Mason jars. I know some people are afraid to freeze in glass, but in all the years that I’ve been doing it, I’ve only lost a couple of jars. The trick is to only fill it about 3/4 full and don’t put the lid on it until it’s completely frozen. Then, defrost slowly in the fridge. But, if you don’t want to use glass, just find containers that work for your needs.
4. I use the shredded coconut remains for a whole variety of things. I typically portion it up in little containers and freeze it. Then, I will add it to smoothies or baked goods later. If you want, you can dehydrate the leftover coconut meat and then either use it as you would dried coconut shreds, or you an whiz it up in your food processor and make coconut flour. We’re talking zero waste! April Patel, author of “Don’t Compost it, Cook it!” would be so proud! 
So, tell me. Do you make your own coconut milk? Do you prefer homemade or canned better? If you’ve never made coconut milk before, have I inspired you to try? Leave me a comment below!
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
I was getting Native Forest through Amazon as well but they’ve dropped them from the Subscribe & Save and it sounds like the price has gone up even more so that option is no longer available
When I got the notification about the Subscribe & Save change I thought the same thing as you, guess I’ll have to start making my own. I’ve done it a few times but was never pleased with how after some time in the fridge the oil separated off from the liquid, not just cream like with Native Forest but much more oily. Do you not have that problem when you freeze it then thaw in the fridge? Or do you just deal with it? 
Hi Rachel – It does separate in the freezer and fridge, but that’s because there are no stabilizers in there, like canned coconut milk. I just deal with it. I typically use coconut milk for beverages, smoothies, and soups, so I just shake it to combine it again and it’s fine. Hope that helps!
Okay, I guess I just need to try it again. It’s been a few years and I seem to remember it not mixing very well again unless warmed up, which kind of defeats the purpose at times.
I tried it with dried coconut and the flavor was amazing, the texture just right, but the next day as I took it out of the fridge, the separation was really bad. I expected some separation, but not to that extent and it wasn’t a matter of shaking it up or mixing it. I had to warm it. I wouldn’t mind making this in a pinch for milk or for immediate use, but not for storage.
Deanna – Yes, that is one thing that annoys me too. I mostly use the homemade for smoothies or for hot beverages, but there have been times where I wanted a glass of cold coconut milk and that doesn’t work so well. Other than that, I love, love, love the homemade!
I have been thinking about making my own of late, because I do use it somewhat regularly for various purposes. As with everything else though, it’s finding the time to actually DO it that’s getting in my way.
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This has inspired me to give this process a go! I was wondering what the nutritional content would be like. Lots of the nut milks in shops have calcium added… So does this mean I’ll be short on calcium? I’m new to veganism so I’m spending a lot of time rsearching to ensure I don’t get deficient in essential minerals. Are there any other sources of Calcium you can recommend, Angela?
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CATE: Add one teaspoon dolomite powder to a quart of of your mixture and it will have the same amount of calcium as a quart of milk. Dolomite powder is inexpensive and is an easily absorbable form of calcium.
I am very inspired to make coconut milk! Thanks for the tutorial!! This looks like it would taste amazing. I love coconut water, but I think I’d really love the milk.
Thanks!
I hope you enjoy Kimberly! I think it tastes amazing!
Thanks for this information. Canned coconut milk is really expensive and there’ too much crap in it for that price
I appreciate your help with this. Also appreciate your reader’s advice on the dolomite.
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I am so happy it was helpful! I hope you enjoy!
I wanted to make my own will give it a try. I am wary of anything that comes packaged. I like to prepare everything I can myself so I know what is going into it. I get a coconut for about 2.50 so I will see how much milk it will produce. Thanks for the great directions!
Hi David – I hope you enjoy! I think it tastes delicious!
IT IS AMAZING! I took a small glass from the first run through, added stevia extract and felt like I was drinking dessert. The rest will be used in my granola. I use a splatter screen to pour my pulp through and squeezed it by hand. No way will I buy this stuff in a can ever again. For 2.50 a coconut, I can get 6-8 cans from this. Well done!
Hi David – Thanks for stopping by! It is SO good! I often heat some up with some vanilla and stevia and a sprinkle of cinnamon …. yum …
I froze one jar… used the other up… unfroze the jar and used it up too. Just shake it up and it is all good, everyone else must be doing it wrong. I like the fact I turned a coconut into a such delicious treat. I use the pulp in my granola and no bake cookies.
Yum!!! I give the pulp to my dogs too and they LOVE it!
I was wondering what do you do with the coconut water that’s inside the coconut? Add it to the blender of coconut meat before extracting milk from it? Just curious… and what do you do with coconut water if you do use it? Thanks for the info!
If you use fresh coconuts, I would add the water to the blender. You can also drink it separately too if you like, or add it to smoothies. I have a coconut water green drink that is really refreshing: http://www.deliciousobsessions.com/2011/06/refreshing-coconut-water-green-drink. Have fun!
Can’t wait to make this! Thanks for the outline! Any reason why *not* to get the shredded coconut in the bag that is 2.2 lbs for $8.50 vs. the gallon bucket (3.5 lbs for $17.50)? Any reason to not use the flakes or chips that are even cheaper? Sorry for the trivial questions…just wanted to order a lot and make a lot and don’t want to regret my purchase because of not following directions.
Thanks again!!!
Hi Lydia – You can use whatever coconut you’d like. If you’re buying from Tropical Traditions and use the flakes or chips, you might need to add a tad more than the recipe calls for. I like the shredded for this b/c they are already so small that they blend up nicely. It’s been awhile since I crunched the numbers, but definitely use whatever you’d like! Have fun and let me know if you have any questions!
I’m inspired to make some, I’m quite new to making my own beauty products and food, but have always known about coconut benefits, just never had the initiative or time. I’m a stay at home mum of 1 now so although I’m busy with my ratbag, I’d like to give her the best chance in life. No flouride, or harmful vaccinations. We are careful what she eats and uses on her hair and skin…. With the exception of candy now and again! I’m deff gonna try this, we live in Florida so coconuts are rampant…… For now! Be back soon to tell of my trials! Lol. Thank you so much for this information. Love and light.xx
Hi Jojo – Thanks for stopping by! I look forward to hearing your feedback on it! Have fun!
Probably a silly question, but when you let it sit in hot water for two hours is it covered or uncovered?
Hi Galit – There are no silly questions! I always cover mine, mainly because we have dogs, and I feel like any time there is food out on the counter, dog hair magically finds its way to it. It doesn’t really matter if it’s covered or not though!
I have a few questions. What changes would need to be made to make the milk from fresh coconut instead of dry shredded coconut? How long will it keep frozen? How long will it keep thawed and/or freshly made? Thanks for the information.
- Gitana the Creative Diva
Hi Gitana – I have only made it from fresh coconuts a couple of times (it does taste amazing), b/c fresh coconuts are so hard to find. When I have made it, I used the same ratio of coconut to water. I used the coconut water from the coconut and then added plain water for the rest. I rarely have any in the freezer for more than a couple months, because we go through it so fast, but it would keep much longer than that. In the fridge, I recommend drinking within a week or so, though, I have had some go for 10 days and it didn’t go bad. It just tastes best the quicker you use it. Thanks for stopping by!!
Any idea how many calories per unit in this milk? Thanks!
Hi Kristin – I am not sure since I don’t calculate the calories for my recipes. You could probably figure it out by calculating the amount of coconut that you use. I would think it would have less calories than canned coconut milk, since it’s not as rich. Hope that helps!