Coconut Milk

Coconut Milk
Our family has been largely dairy free for a couple of years now and I love using coconut milk as a replacement for cows milk. This can be made in the Thermomix, a blender or bullet and using muslin cloth or a nut milk bag to strain it. It tends to last for about 48 hours in the fridge. Or frozen in an ice cube tray for small portions to add to scrambled eggs, pumpkin mash or for a creamy soup. The left over pulp from the coconut milk can be dehydrated to make coconut flour and used in other recipes. I love when there is no waste!

Coconut Milk

Serves: 900ml


  • 160g coconut (dessicated / shredded / flakes)
  • 1000g water


  1. Place all ingredients in the Thermomix bowl. Blend 1 minute on speed 10.
  2. Place nut milk bag or muslin cloth in a large bowl. Ensure cloth is big enough cover the bowls edges.
  3. Empty ingredients from Thermomix bowl into the bag or cloth and squeeze until all the milk comes out.
  4. Refrigerate milk for up to 48 hours.
  5. Coconut pulp can be discarded or dehydrated to make coconut flour.


– The coconut can be exchanged for any nut to make a nut milk – we love using almonds, cashews, macadamias, or hazelnuts.

– For a creamier milk can increase amount of coconut or nuts to 200g.

– Coconut milk lasts for about 48 hours in the fridge.

– Coconut milk can be frozen in small portions in an ice cube tray and pulled out to add to scrambled eggs, pumpkin mash or soup.

– The leftover pulp can bedehydrated to make coconut flour.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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