Creamy coconut milk from desiccated coconut

Creamy coconut milk from desiccated coconut


What is behind my decision to make coconut milk?

I am one of those people who read food labels. It’s a must because it helps me understand what’s in the food I buy. Four years ago, I was in a big supermarket in Kingston. Coconut milk was on my shopping list. I grabbed a carton and started reading the label. I was shocked to realize how little coconut was in that milk. That day, I decided to make my coconut milk.

When I hit menopause, I decided to cut back on my milk consumption as I struggled with anxiety and endometriosis. Since I am a huge milk lover, making my dairy-free milk was a great idea.

You can make your milk from whatever nuts you like best.

After a few tries, I finally found the right recipe for delicious coconut milk that tastes fantastic, has no thickeners and has no preservatives.

My first question was what to start with when making coconut milk. It made me think of my childhood watching my grandmother make cheese. It was all about hot milk, cheesecloth, waiting, and straining.

I trusted my gut and got started: hot water, desiccated coconut, wait about 20 minutes, high-powered blender, cheesecloth or nut milk bag, and hooray, deliciousness shows up in my mug! Yum! Since it tastes much better than store-bought coconut milk, I decided to make my own.

I love its natural sweetness and creaminess, and it’s so versatile.

I can use it to make refreshing and delicious smoothies in the summer.


In the winter, I can play with different spices like turmeric, ginger, cinnamon, nutmeg, or cardamom to give the drink a warm touch and warm my body.

What is desiccated coconut?

I use desiccated coconut for homemade coconut milk because it has a denser texture than shredded coconut. I love it because it retains its tropical flavor and scent.

Desiccated coconut is coconut meat that has been grated and dried to retain all the benefits of coconut.

What is coconut milk good for?

I make sure I always have some coconut milk on hand.

You can make chia pudding, oatmeal, cheesecake, and energy drinks and serve it with your favorite cake.

After my Pilates workout, my favorite energy drink that I usually fancy is green juice.

It’s rich in antioxidants and all the good stuff my body needs to recover after a workout. All you need are just simple ingredients:

  • Coconut milk
  • A handful of spinach
  • Parsley
  •  One tablespoon of collagen peptides – grass-fed.
  • A few dates; it depends on how much sweetness you want


  • Process all ingredients together in a high-powered blender. It’s that simple.


What do you need to make coconut milk from desiccated coconut?

Makes four servings

It’s pretty easy to make your own fresh and rich coconut milk. All you need is one ingredient and two essentials:

Sixteen tablespoons of Organic desiccated coconut (unsweetened).

A high-powered food processor

Cheesecloth or a nut milk bag

One liter (approx. four us cups) of water


In just 25 minutes, you’ll have your milk ready to pour directly into your cup.


Use organic desiccated coconut if possible.

As a rule of thumb, you need 4 tbsp of desiccated coconut and 1 cup of water to get one cup of coconut milk.


If you have a gallbladder condition, use only 3 tbsp of desiccated coconut for a 250 ml cup of water.

My favorite brand of organic desiccated coconut is from Wholefood Earth in the UK. Their desiccated coconut is so aromatic and tasty, and it’s almost like having a fresh coconut on your table. Plus, it’s good value for money. I have confidence in the quality of their products which have a 5-star food hygiene rating.

 How to make coconut milk from desiccated coconut?



Boil the water and pour it over the desiccated coconut.

Let it sit for at least 15 minutes to soften the coconut.

Add the mixture to your blender and blend at high speed for 2 minutes. The mixture should look milky.

Place the sieve over a medium jug, and add a cheesecloth, clean kitchen towel, or nut milk bag.

Pour the coconut mixture.

Squeeze the coconut milk out into a medium jug.

Store the coconut milk in a glass container in the refrigerator for up to 4 days.


After a few hours of refrigeration, the coconut cream will separate from the rest, which is entirely normal.

 You can order the nut milk bag on Amazon or buy it at health food stores.


What to do with leftover coconut pulp?


I usually compost the leftover coconut pulp.

Some people process it in a dehydrator to make coconut flour. I have never tried this. I think most of the nutrients get sucked up in the process of making the milk.

Why would you make your coconut milk?


  • For starters, it’s cheaper than the store-bought variety
  • Making your coconut milk is a great help when you run out of canned coconut milk
  • It tastes much better than store-bought coconut milk
  • You avoid the suspicion of BPA in canned coconut milk. Studies show that BPA is linked to several health conditions, from type 2 diabetes to hormonal imbalances. It can mimic the body’s hormones and interfere with the production or action of natural hormones. BPA can behave in a similar way to estrogen.
  • Because balanced hormones are crucial to our overall health, I avoid BPA exposure as much as possible by avoiding canned foods and plastic packaging.
  • Homemade coconut milk is a great way to avoid preservatives and thickeners.


It is so rewarding to make your coconut milk.

Until next time, stay healthy and make the most of your days.

I would love to hear about your experience with homemade coconut milk from desiccated coconut.

Just leave a comment below, and I’ll gladly share my experience with you.


With kindness and gratitude,





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We are not responsible for the outcome of the recipes you try on

Due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities, you may not always get the same results we do.

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