I’ve been using creamed coconut for well over 30 years. It’s one of my essential ingredients for plant-based cooking, and making coconut milk from it is incredibly easy. All you need is creamed coconut block and water.
You can make it rich and creamy for curries and soups, or lighter for drinking and pouring over breakfast. I’ll show you both, with the quantities I use and two simple methods. My favourite is blending, which makes it super creamy.
Over the years, I’ve been asked lots of questions about making coconut milk from creamed coconut, especially how much water to add and how to get a smooth result. You’ll find my answers below, along with my video and the full recipe.
My video on how to make coconut milk from creamed coconut block
What is the creamed coconut to water ratio for coconut milk?
I use 100g creamed coconut with 300ml water for a rich coconut milk, similar to what you’d get in a tin.
For a lighter coconut drinking milk, similar to what you’d buy in a carton, I use 50g creamed coconut with 250ml water.
That works out at 10g creamed coconut for every 30ml water for the rich version, or every 50ml water for the lighter version.
These are the amounts of water to add, rather than the finished volume of milk. You can easily add a little more water if you prefer.
Is creamed coconut the same as coconut cream?
It’s easy to get these muddled, but they are different things.
Creamed coconut is finely ground coconut flesh, usually sold in a solid block. Coconut cream already has water added and usually comes in a tin or carton.
You’ll need creamed coconut block for this recipe. Check the ingredients, which should simply say coconut.
I explain more here: What is creamed coconut?
What are the benefits of making coconut milk from creamed coconut?
- Just coconut and water. Using a 100% creamed coconut block means you can skip the added stabilisers or thickeners found in some tinned coconut milks.
- It can save you money. Making your own can work out cheaper, depending on which brands you buy.
- Fewer tins to recycle. One block can make several small batches of coconut milk.
- Make just what you need. Handy if you only want a small amount and don’t want to open a whole tin.
- Have it as rich or light as you like. Simply adjust the amount of water to suit what you’re making.
Making coconut milk from creamed coconut: your questions answered
Can I make coconut milk without a blender?
Yes, absolutely. Chop or grate your creamed coconut, add hot water and stir until the pieces have melted into the water.
Melting and stirring in water can sometimes leave it slightly grainy, which is why I recommend blending if possible. A blender will create a super creamy coconut milk.
Should I use hot water to make coconut milk?
For the stirring method, yes. The heat helps the creamed coconut melt.
For blending, I use water that has cooled a little first.
Why is my homemade coconut milk grainy?
Creamed coconut contains the coconut flesh, so simply stirring it into water can leave a slightly grainy texture.
Blending makes a big difference. This is my preferred method for getting it super creamy.
If you still have little hard pieces, give the coconut a bit more time to soften before blending. The final texture can also vary depending on your blender.
Do I need to strain homemade coconut milk?
No you don’t need to strain it. If you want it super creamy, then make sure you blend it in a blender.
Can I use creamed coconut instead of a 400ml tin of coconut milk?
For curries, soups and sauces, the richer version is a useful alternative. I use 100g creamed coconut with 300ml water to mimic tinned coconut milk.
That means 300ml of water added to the coconut, rather than 300ml of finished milk. If your recipe needs exactly 400ml, measure the milk after making it and top up with a little water if needed.
It won’t behave exactly like every tinned coconut milk, especially in recipes that need the thick cream from the top of a chilled tin, such as whipped coconut cream.
Can I use the lighter version as drinking milk?
Yes. Use 50g creamed coconut with 250ml water, then add more water if you’d like it lighter still.
You can use it in smoothies or pour it over your breakfast cereal, porridge or granola. Shop-bought coconut drinks vary quite a lot, so adjust it to a consistency you enjoy.
This homemade version doesn’t have the added calcium or vitamins found in some fortified carton milks.
What if there’s a layer of coconut oil in my block?
That’s the coconut’s own oil separating from the flesh.
For the quantities in this recipe, include both the coconut flesh and its oil. If you’re only using part of the block, take some of each. You can also gently soften the block and stir everything together before weighing out what you need.
You can remove the separated oil and use it for cooking if you prefer, but your coconut milk will be less rich.
Why has my coconut milk separated or set in the fridge?
Coconut fat firms up when it gets cold. Your milk may separate, develop a firm layer on top or become quite thick in the fridge. This happens more if you make a lighter version. It doesn’t always separate if it’s the full version as per my recipe below.
Separation is perfectly natural with such a wholesome food like this. If it has been stored properly and is still within its storage time, gently warm the amount you need and stir it back together.
How long does homemade coconut milk last?
Keep it in a clean, covered container in the fridge at 5°C or below. To be on the safe side, use it within two or three days or freeze it for another time.
Cool it promptly after making and get it into the fridge within one to two hours.
Can I freeze coconut milk made from creamed coconut?
Yes, this is handy for making a batch ahead. Freeze it in small portions, leaving a little space for it to expand. An ice cube tray works well if you only want a small amount at a time.
For a hot soup or curry, you can drop a frozen portion straight into the pan. Let it melt and stir it through, making sure the dish is hot all the way through before serving.
Otherwise, defrost it in the fridge and use within 24 hours of fully defrosting. It may separate, so gently warm and stir it back together. You can also blend it again, checking that the temperature is suitable for your blender.
Can I just add the creamed coconut straight to my curry?
Yes. If there’s enough liquid in the pan, add finely chopped creamed coconut and stir it in as it melts. This is what I do in most of my recipes.
Remember to account for the liquid already in your curry before adding more water. Making the milk separately is useful when you want to blend it smooth or measure it before adding.
Can I put homemade coconut milk in tea or coffee?
You can, although it will add a coconut flavour and may separate or leave a little sediment.
Try a small amount of the lighter version and see if you enjoy it. It won’t behave quite like a barista milk made specifically for hot drinks.
Coconut milk recipe (from creamed coconut block)
Super easy way to make your own coconut milk at home using creamed coconut from a block.
Ingredients
- 100g creamed coconut
- 300ml water
Instructions
- Chop your creamed coconut block into finer pieces using a sharp heavy knife.
- It helps to use hot water for the next part, because creamed coconut melts upon heating. And you need it to melt to create the coconut milk.
There are two ways you can make your coconut milk.
- The easiest way is to melt the creamed coconut in a saucepan with the water, on a stove, stirring as it melts. Then pour into a jar, allow it to cool and then keep in the fridge for up to 5 days.
- However, the best and creamiest way is to blend in a blender. Blending in a blender makes it super creamy. This is the method I describe fully next.
Making your coconut milk in a blender (recommended).
- To blend in a blender, take 150ml of freshly boiled water from a kettle. Then add 150ml of cold water. This should make your water cool/warm enough to put in a blender. Check your blender instructions to see if it is safe for blending warm liquids.
- Add the creamed coconut to the water.
- Blend for about 15 seconds.
- Pour into a jar with a lid, and allow to cool.
- Keep your coconut milk in the fridge for up to 5 days. Freeze into portions if you want to batch make ahead.
Notes
To create a thicker cream of a lighter coconut milk, simply adjust the ratios.
- Use 1 part creamed coconut to 1 part water for a thick cream.
- Use 50g creamed coconut to between 250 and 300ml water for a light coconut milk
Recipes using coconut milk here…
Turmeric and ginger soup with coconut milk
Green bean and tofu curry with coconut milk
Golden rice pudding with coconut milk
Creamy mint pea soup with coconut milk
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