Making Coconut Milk

Preparation info

  • Difficulty


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Coconut milk is made from the meat of the coconut, either fresh or dried. While canned coconut milk is available and convenient, it is expensive and has emulsifiers/preservatives in it. It is possible to hand-grate fresh coconut meat for this recipe (no need to remove the brown peel after taking off the shell) but I prefer using organic dried grated unsweetened coconut.


Tools and Ingredients

  • blender
  • cheesecloth
  • strainer or colander
  • large bowl
  • Scant cup dried unsweetened grated coconut (preferably organic)
  • cups hot water



  1. Put a scant cup of the dried coconut into a blender container. Pour in 1 cup of the hot water and blend for 2 or 3 minutes.
  2. Place the colander or strainer over a large bowl and line it with the cheesecloth. Pour the coconut-water mixture from the blender into the cheesecloth, using a spatula to scrape it all in.
  3. Pick up the cheesecloth from the ends and twist to get all the liquid out and into the bowl. Put the coconut in the cheesecloth back into the blender and add another ½ cup of hot water and blend again for 1 or 2 minutes and then repeat the process with the cheesecloth. Discard the coconut dregs or use for added fiber in baking.
  4. Pour the coconut milk into a jar and store for up to a few days in the refrigerator.