How to Make Homemade Coconut Milk

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Homemade coconut milk is a great alternate to buying expensive pre-made milks or using canned coconut milk. It’s important to buy a good quality 100% shredded coconut that hasn’t had any sweeteners or preservatives added.
Use your homemade coconut milk as a a great base for smoothies like this Pina Colada Smoothie, ice creams (you have to try this Strawberry Chocolate Swirl Ice Cream), or simply enjoy it as a creamy drink! My little 16 month old loves this in his bottle at night. Enjoy!


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  • 1 ½ cups (150 g) shredded coconut
  • 4 cups (1 L) water
  • ¼ tsp Himalayan salt
  • 1 tsp vanilla extract
  • Pinch of 100% stevia or 1 tsp honey or maple syrup


  1. In a high speed blender blend all the ingredients for 5 minutes.
  2. Using a nut milk bag or cheese cloth, pour the milk into a bowl and squeeze out the milk until you have only dry coconut meal. (This meal can be used in muffins, cookies or left in the milk for texture).
  3. Store coconut milk in an airtight container. Use within 3-5 days. You can also freeze this for later.


  • Water – Coconut water
  • Shredded coconut – any type of dried coconut, fresh coconut meat and coconut water

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes

Servings: 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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