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coconut milk

Coconut milk has become on of my favorite things to cook with and to drink.  Canned coconut milk taste totally different then fresh homemade coconut milk.  I think you will be surprised how easy it is to make your own coconut milk and it taste so much better then canned coconut milk!  In addition, I will show you how to make and dehydrate your own coconut flakes.  Again, there is no comparison to store bought coconut flakes.  Fresh coconut flakes are not stripped of all their fats and have so much flavor!

This week I am posting a 4 video series about coconuts.  This is the second video in this series.  You will learn the following in this whole series:

If you should have any questions about this first video, please feel free to leave them in the comment section below.

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How To Make Fresh Organic Coconut Milk & Dehydrated Coconut Flakes (Video 2 Of A 4 Video Series)
Prep time
Total time
Serves: 2 cups
  • 1 organic coconut
  • hot water
  1. Take the coconut meat out of shell and cut into pieces, view video here
  2. Put into food processor and pour 2 cups of hot filtered water over the coconut meat.
  3. Pulse for 30 seconds until well combined.
  4. Drain mixture through cheesecloth or a fine strainer and press the coconut milk out of meat reserving the milk in another bowl.
Nutrition Information
Serving size: 1 cup

This post was featured on Allergy Free Wednesday

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22 thoughts on “How To Make Fresh Organic Coconut Milk & Dehydrated Coconut Flakes (Video 2 Of A 4 Video Series)”

  1. Tina Walker McCullom says:

    Yep I missed it…thanks Halle…love coconut even eating it fresh!

  2. Tina Walker McCullom says:

    Ok I cannot believe how easy that was…I’m ready

  3. Pam Doran Carpenter says:

    how long will the water and milk keep in the refrigerator? Also the flour and butter?

  4. Whole Lifestyle Nutrition says:

    I would drink the water and milk within a day or two at most. If you want it longer I suggest freezing it in an ice cube tray. Coconut flour will hold for awhile, but again, some of the fats are still in the coconut so the shelf life won’t be as long as store bought (I’d say about 3 months). Coconut butter you store at room temperature (like coconut oil). You might have to slightly heat it depending on how cool it is in your area. I would say about 3 months on this too.

  5. Tina Walker McCullom says:

    Halle what do you use coconut butter for?

  6. Whole Lifestyle Nutrition says:

    Oh Tina, it has become my new favorite! I put it on just about anything. I warm it slightly, as it becomes thick, like coconut oil being that it is winter here. I then drizzle it over fruit, spread it on apples, or use it as a spread on some of my coconut bread. Yum!

  7. Tina Walker McCullom says:

    Thanks Halle McCulloch Cottis

  8. Julie Skinner says:

    I warm the whole jar of coconut butter, then pour it into a parchment lined 8×8 glass pan. After it cools and hardens, I cut it into Tbsp sized pieces and store them in a jar. I eat a piece several times a day. Mmmm!

  9. Julie Skinner says:

    Hey Halle, in the Tropical Traditions coconut milk video, they do a second round blending with hot water to get two presses of coconut milk. Do you have any experience with that? Is the second run too wimpy to bother with? Or does it take all the flavor out of the coconut flakes?

  10. Whole Lifestyle Nutrition says:

    Hey Julie, The coconut flakes we are using are so fresh that I didn’t feel the need to do that a second time. I have tried TT Coconut milk before and although good and easy to make, mine did not require that second time. Feel free to do that if you want, but I think you will find that you won’t need to :)

  11. Jane Symington says:

    Hi Halle, Is there a difference if I use young thai coconuts or should I be using the brown shelled coconut

  12. Whole Lifestyle Nutrition says:

    either would work Jane

  13. SherryJacksonSpurlock says:

    if i use an ice tray to freeze the butter into serving sizes, how long will they keep in the freezer?

  14. Lisa O says:

    Can you tell me why you use hot water instead of cold?  When I make coconut milk I use the coconut water and then use cold, filtered water for the rest.  (I know there is a benefit to using the hot water when you are using dehydrated coconut, but just wasn’t sure with fresh.)  Thanks so much!  :)

  15. AddieDupreOld says:

    I would love you to remove the drumbeat in the background.  It is very distracting and makes the audio difficult to hear.

  16. Sandy K says:

    I am so going to try this. I just came across your blog.  Thank you for the tutorials.

  17. ShellyH says:

    OMG!! I am so excited to do this. I always hated buying the store bought stuff…I figured there wouldn’t be an easy way to make any of this. I am thankful I found you. Keep them coming!

  18. kushira says:

    Hi love your vids re coconut and its derivatives I am definitely going to give it a go real soon. However I am really curious about a couple of things I understand that heat destroys certain enzymes vitamins etc so are the vitamins and minerals in the coconut destroyed by the use of hot water and 200° for 6-8 hours? In addition, if air drying what do you use to cover the tray? If indeed it needs covering? I am new to your site and love everything I have seenso far and look forward to your new items with relish. Thank you :-)

  19. Gretel says:

    Hi Halle thank you for this recipe.. I just made my coconut milk and put the flakes in the oven and was wondering if the 175 for the dehydration was in celsius or fahrenheit? My oven is in Celsius. A quick response from anyone else on the thread would be appreciated!

  20. Bronwyn Gardner says:

    Please answer Lisa O’s question given December 21, 2012 at 4:16 pm. Videos and sight excellent. Thanks for your info.

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