July 15, 2011 by

Make your own COCONUT MILK for super savings!

I’ve been busy exploring the Thermomix cookbook “Fast and Easy Indian Cooking” which arrived by mail from friends in Australia and Britain. (Special thanks to Jo, Mandy, Grace, Janie and John!) This book has been a real mind-opener for many reasons, not the least of which is that right there on page 19, in the section of “Must-Have Recipe Basics” it offers us one, two, three easy ways to make Coconut Milk (and coconut cream) at home!

how to make coconut milk at home with ThermomixYou’ll need to contact a Thermomix demonstrator for a copy of the book to learn all three methods of making coconut milk at home. The easiest method for me, and the one I’m sharing here now is the shockingly simple way of combining water with inexpensive dessicated coconut which is readily available in most grocery stores.

Super savings from a super kitchen machine!
The ability to make coconut milk at home is a huge bonus for those of us who like to cook Indian, Thai and Asian recipes, and special desserts without dairy products. It’s also (in my opinion) one more reason to own a Thermomix. In the past, I bought tinned coconut milk for about $2-$3 per 400 ml.  or  $6-$7/litre.  (A much begrudged and infrequent expense for this frugal person.) But by making coconut milk at home with Thermomix, I now spend only about $1 for the required amount of dry coconut to make this same amount of creamy milk.  Wow, that’s a whopping 85% saving! Here’s how to do it.

Coconut Milk and Cream
200 g dessicated coconut makes about two litres! thick coconut milk in foreground & thin milk (bonus!) at rear

by:
Cuisine: Thermomix
Recipe type: Vegetarian, Vegan

Ingredients
  • 200 g unsweetened dessicated coconut
  • 1200 g water
  • (you will also need a nut milk bag or muslin cloth for straining)

Instructions
  1. Put coconut flakes and water into Thermomix bowl and cook for about 8 minutes/100°C/speed 4, or until you notice the release of steam.
  2. Blend for 30 sec/speed 8 while keeping a dishcloth over top (to prevent ‘spitting’ of hot liquid.)
  3. Pour contents into a nut milk bag or sieve lined with muslin. Use clean rubber gloves to protect hands from heat while lifting and squeezing out all the coconut milk into a bowl below. This is the “first milk” which is thick and creamy. (It will have a thick layer of hardened cream on top after cooling.) Set milk aside and proceed to next step: making thin coconut milk.
  4. Repeat the process as above by returning the squeezed/strained coconut to the Thermomix bowl and adding the same amount of fresh water. This “second milk” is thinner and without cream, but still highly usable in many recipes such as soups — or freeze it for enhance your fruit sorbets. (It is really a bonus or ‘free’ milk and did not figure into my cost analysis above.)

Notes
If using fresh coconut use 100g – 300g. coconut meat, brown skin removed, broken into 3 cm pieces and add water equal to three times the weight of your coconut.

 

how to make coconut cream at home with thermomix

Layer of coconut cream removed from the milk after separation.

Refrigerate coconut milk and watch the cream separate from the “first milk”. This thick cream can be blended with the milk or used on its own as a rich cream substitute depending on recipe. The strained coconut pulp that is leftover is dry and tasteless but can be surreptitiously added to oatmeal, breads or baked goods for  added fiber.  Also onsider toasting it and sprinkling on soups and salads as garnish.

Coconut pulp from Coconut milk recipe

Dry coconut pulp remains after making coconut milk at home.

Want more?

  • Nut milk bags are now included in some Thermomix Kitchen Kits sold here.
  • There are many enticing recipes using coconut milk in the Thermomix cookbook “Fast and Easy Indian Cooking”. I have really enjoyed the range of recipes and well-detailed, Thermomix-specific instructions from two authors who really know their subject. Go on and treat yourself, ask a consultant or distributor for more info.
  • Don’t miss this blog’s recipe for how to make fast and easy coconut butter!
  • People everywhere love the Thai recipe for Tom Ka Gai Soup — made with coconut milk of course :)
  • see more about making your own ingredients with Thermomix
  • Since I started, I can’t stop! I just love saving money by making coconut milk at home with Thermomix and would love to hear how others best enjoy using this versatile ingredient. Feel free to include links to recommended recipes in your comments ;-)

See 63 comments from people who cook with Thermomix:

  1. avatar
    Mara 28 July 2011 at 8:42 am (PERMALINK)

    Oh dear me!!! Now THIS is the BEST ever. I’m going to try it right away. So much coconut milk AND cream. I’m in awe. I loved the coconut cream recipe you shared (I’d never had it before) but this, this is like a dream to me. Thank you so much Helene.

    Author
  2. avatar
    Nora 28 July 2011 at 12:11 pm (PERMALINK)

    I am going to get my hands on that Fast and Easy Indian cooking, sounds like it’s full of mouth watering recipes! Thanks for sharing!

    Author
  3. avatar
    ThermomixBlogger Helene 28 July 2011 at 7:09 pm (PERMALINK)

    Hi Mara and Nora: Yes, this is an awesome recipe all thanks to the Fast and Easy Indian Cooking. (There are plenty more great recipes in that book, so I’m sure you will love it Nora.) I can’t believe it took me almost two years to discover that this vital ingredient can be made so easily and inexpensively at home. I’m now at the point where things just don’t feel quite right it there’s not a litre of coconut milk on hand in the fridge for impulse recipe use. Before Thermomix, coconut milk was a rare indulgence. Today I made more of the milk so as to freeze it in ice cube trays for using in dairy-free sorbet. Woohoo :)

    Author
  4. avatar
    Nora 29 July 2011 at 12:24 am (PERMALINK)

    Oh yes, I can think of many uses for that coconut milk indeed!

    Author
  5. avatar
    Cheryl 22 November 2011 at 5:51 pm (PERMALINK)

    Do we know any calorie counts on the coconut milk produced??? Not sure how to go about that ??

    Author
  6. avatar
    ThermomixBlogger Helene 23 November 2011 at 12:15 am (PERMALINK)

    Hi Cheryl — well, I don’t usually count calories but when I want nutritional information I often use this site. (It takes a bit of time to get familiar with how it works but is a good thorough resource once you master it’s idiosyncrasies…) Anyway, according to my calculations there are about 600 calories PER LITRE of coconut milk made this way. (Nobody said coconut was a low-calorie food, lol) Hope this helps!

    Author
  7. avatar
    Mara 23 November 2011 at 12:52 am (PERMALINK)

    Almond and cashew milk are also highly caloric (does that word exist in english?). Still, it isn’t all just about the calorie count but also about the glycemic index (does that exist as such in english?). I’m not sure about coconut, but almond milk is really great for you even if you’re on a diet because of the high fiber and calcium in it.
    Dinner spinner for me now!

    Author
  8. avatar
    Bash 26 November 2011 at 1:08 pm (PERMALINK)

    My boyfriend was cooking tonight and half way there he got really upset because he realized that we have no coconut milk at home. It was a bit to late to go out and get some. Suddenly I remembered your recipe and in less than 10 minutes his smile came back once he could finish his delicious meal with freshly made coconut milk. Great! Thanks a lot.

    Author
  9. avatar
    ThermomixBlogger Helene 29 November 2011 at 10:18 pm (PERMALINK)

    Well Bash, your comment sure put a smile on MY face! Right on! Such a nice story because let me tellya, I’ve been there many times. I just love, love, LOVE making my own coconut milk on a whim, just like that. All you need is a couple of handfuls of dry coconut in the larder and BAM — you’re half way done! ;-)

    Author
  10. avatar
    Penny Shilling 5 January 2012 at 6:24 am (PERMALINK)

    Hi Helene,
    I have started buying coconut milk and cream and thought there must be a better way that aluminium cans! Yay. Ok, now my question is, how nutritious is desicated coconut? Does it have chemicals or anything added to it? Just wondering. I’ve not checked out the canned stuff either, so it might also have issues. Thanks for your great blog, you are an inspiration.
    Penny

    Author
  11. avatar
    ThermomixBlogger Helene 6 January 2012 at 11:37 am (PERMALINK)

    Hi Penny — You asked some great questions here! I have to admit I have asked myself these same questions but haven’t found time to do the research yet. I also wonder about the process of drying the coconut and would love to know more because I expect it’s dried with heat and so can’t be used by those readers who follow a pure raw food diet. Here is a link to the nutritional value of regular (unsweetened) dessicated coconut. And there is another nice overview of the nutritional breakdown of coconut on this page. On this page is a close look at the processing of dessicated coconut from one Indonesian producer. (Though it doesn’t state the temperature of the drying kilns, which I am most curious about.) Though I buy my dried coconut in bulk from the organic section of the health food store, it’s also possible to peek at the packaged variety on store shelves to see if any additives are listed. I’ll be looking into this question further as time permits and invite others who are in-the-know to contribute their opinions and knowledge.

    Author
  12. avatar
    Jacqui 2 March 2012 at 2:54 am (PERMALINK)

    Just made the coconut cream & milk for the first time. While it was cooking I had a lot of liquid running down my thermi from the lid. Is this normal?

    I scraped my own fresh coconut & used that instead of the packet ready to use. I wonder if their would be a difference? My coconut cream did not look as creamy as the tin coconut cream.

    Author
  13. avatar
    ThermomixBlogger Helene 2 March 2012 at 1:57 pm (PERMALINK)

    Hi Jacqui:
    The only time I’ve ever had liquid run down the machine from the lid was when I one or twice accidentally put the lid on without having the seal/ring in place. Usually if this happens the machine won’t start but occasionally it does… and makes a mess. But probably what happened is that you used too much water :( (Sorry you had trouble, but the recipe above is for making milk from dessicated coconut.) When using anything but desiccated coconut, the ratio of water to coconut changes. Here’s what the experts say, as per the excellent instructions in the Thermomix cookbook “Fast and Easy Indian Cooking”.

    Use 100g – 300g. coconut meat, brown skin removed, broken into 3 cm pieces OR unsweetened desiccated coconut. Water in these proportions: 3 times the weight of the fresh coconut meat OR 6 times the weight of the dry coconut. Thanks for your question Jacqui … I’m now going to add this note in the recipe above.

    Author
  14. avatar
    Jacqui 5 March 2012 at 5:39 pm (PERMALINK)

    Hi Helene

    Thank you very much I am going to make it again today….

    Author
  15. avatar
    Marmie 23 April 2012 at 2:58 pm (PERMALINK)

    Thanks so much for this! The Indian Cookbook has been out of stock down here in Tasmania ever since I discovered TM (end of Feb 2012). This will keep me going til my order comes in! ;)

    Author
  16. avatar
    ThermomixBlogger Helene 23 April 2012 at 9:40 pm (PERMALINK)

    Hi Marmie — Glad to hear you found this milk method. It’s such a rewarding ingredient to make at home. Now about that Indian Cookbook…. “Fast and Easy Indian Cooking” is one of the best TMX books so it’s really worth the wait. In the mean time, if you are looking for more to “keep you going” , take a look at these recipes on the Thermomix UK site. The reason I’m linking to these for you is because Janie Turner who is the director of Thermomix UK is one of the authors of that Indian Cookbook. And Janie has put some videos on YouTube and recipes on the Thermomix UK site that may well interest you as well. Enjoy!

    Author
  17. avatar
    Mara 24 April 2012 at 5:08 am (PERMALINK)

    I’m itching to get my hands on that book, too, but I really can’t buy another cookbook this year, so that’s already on my Christmas list along with Tenina’s “For Food’s Sake”.
    And this coconut milk recipe is just awesome, I use it all the time and save lots of money.

    Author
  18. avatar
    Angela 19 September 2012 at 5:46 pm (PERMALINK)

    I used to buy So Delicious Coconut Milk but it’s become impossible to find in the stores and it’s about $5 per litlre so it gets very expensive when I make my smoothies for breakfast every morning.
    I’m not really interested in the coconut cream part. I just want coconut milk. Is there a recipe for it you could please share?

    Author
  19. avatar
    Debbie 24 October 2012 at 3:10 pm (PERMALINK)

    Hi can you use a ‘drinking coconut’ to make the coconut milk?

    Author
  20. avatar
    ThermomixBlogger Helene 24 October 2012 at 3:19 pm (PERMALINK)

    Hi Debbie — I’m not sure what “drinking coconut” is! Could be that is an Australian term… I wonder if you mean fresh coconut… the young kind of coconut that you cut the top off and drink from? If so, I have to say I’m not sure. Reason I’m not sure is because a) I haven’t tried this myself and b) the fresh flesh has a high water content so would behave differently. If you are asking about fresh coconut I would try it but use less water. I’d try with 900 g water instead of 1200. Of course you’d need to adjust the amount of coconut as well because the dry is so much lighter than the fresh. Hmmmm. Sounds like we need a whole new recipe for this!

    Author
  21. avatar
    Debbie 24 October 2012 at 3:27 pm (PERMALINK)

    Yes Helene, the young coconut where the meat has not fully formed. I was thinking using this type of coconut would alleviate my stress at getting the meat out of an adult coconut.

    Author
  22. avatar
    ThermomixBlogger Helene 24 October 2012 at 4:26 pm (PERMALINK)

    Hi Debbie — I have always used the dessicated coconut… probably for the same reason you mentioned (ie, stress of removing meat from coconut etc.) so have never used the ‘fresh meat from adult coconut’ method myself. (The fat content of young coconut flesh is less saturated than in the adult flesh, so resultant ‘milk’ would be less fatty.) I say go for it. For sure you’ll get a fresh and healthy milk. And there’s probably no need to heat the Thermomix, just blitz it. You may not even need to strain it, depending on your preference…

    Author
  23. avatar
    Debbie 25 October 2012 at 11:19 am (PERMALINK)

    Thx Helene, I will try it. Considering what you have said, there probably wouldn’t be much if any cream ???? I shall give it a go at the week end.

    Author
  24. avatar
    Naomi 3 November 2012 at 2:53 am (PERMALINK)

    Hi Helene, thanks for you recipe I have made this a few times now. I am really wanting to try making coconut yoghurt with this milk, would you have any idea how to do this?

    Author
  25. avatar
    Nicole 14 November 2012 at 5:17 am (PERMALINK)

    I wonder if the leftover pulp could be dehydrated and ground into coconut flour? It’s an ingredient used in some low carb recipes and from my resesrch is just that – ground coconut fibre.
    In my opinion the Thermomix and Dehydrator are the two best appliances ever made!

    Author
  26. avatar
    ThermomixBlogger Helene 15 November 2012 at 9:41 pm (PERMALINK)

    Great idea Nicole, I think that would work! Will have to try it though… thanks so much for your input ;-)

    Author
  27. avatar
    Lisa 2 December 2012 at 4:23 pm (PERMALINK)

    Thanks for this. Just finished making my two lots of milk and now waiting for my cream to form to use in a recipe tonight! Just wondering how long you think the milk will last in the fridge? I’m trying to use as much as I can in recipes over the next few days and will freeze some too. Thanks again!

    Author
  28. avatar
    ThermomixBlogger Helene 4 December 2012 at 9:27 pm (PERMALINK)

    Hi Lisa — So glad you are making Coconut Milk. It’s so easy and fun with Thermomix isn’t it?! My milk always gets used up fairly quickly but I’d suggest it should last about a week (?) maybe even longer but really not tried that yet…

    Author
  29. avatar
    Sharon 19 January 2013 at 12:41 pm (PERMALINK)

    Hi Helene – Great recipe. I have followed it a number of times now and it beats the hell out of the canned variety which is full of additives and preservatives. Top tip is to use a cafetierre to strain the milk as it is super quick. The cafetierre is perfect for plunging down the fibre and separating it from the milk and best of all, you don’t need to worry about wearing gloves ;o). Just hold onto the jug carefully as you plunge so it doesn’t slip from under you.

    Author
  30. avatar
    ThermomixBlogger Helene 22 January 2013 at 1:50 pm (PERMALINK)

    Cool tip Sharon — thanks!

    Author
  31. avatar
    Sarah 13 March 2013 at 4:34 am (PERMALINK)

    Have you ever made Yogurt using this milk? have heard coconut milk yogurt is pretty sensational and great if you’re dairy free.

    Author
  32. avatar
    ThermomixBlogger Helene 17 March 2013 at 10:04 pm (PERMALINK)

    Haven’t tried it yet Sarah, but it’s near the top of my ‘to do’ list!

    Author
  33. avatar
    Caro 26 March 2013 at 6:16 am (PERMALINK)

    Hello Helene :)

    I really want to try your recipe but I have a few questions…

    Do you use 1200g Water in total or just for the ‘first milk’ and then for the second milk as much water as there is strained out coconut?
    And 1200g water are 1200 ml right? :D
    Sorry for the silly questions but my English is not the best and I don’t understand everything.

    Greets from Germany :)

    Author
  34. avatar
    Ashley P 16 April 2013 at 9:23 pm (PERMALINK)

    Thanks for putting this recipe up! I have the Indian Cookbook and have been meaning to try this. I am going off sugar for 6 weeks and coconut flour is a great substitute for other types of flour. So I found Quirky Cooking suggestion on dehydrating the pulp (from making the coconut milk) for 24 hours and then milling in the Thermomix. So I’m super excited to try this! I just wanted to add that it’s best to use organic coconut because coconut from the supermarket has sulphite in it.

    Author
  35. avatar
    Cathy 19 April 2013 at 11:10 pm (PERMALINK)

    Hi I dont have coconut cream and have everything in my thermomix to make nutella, I thought I had cream but only have coconut milk. how can I make coconut cream? thanks it’s Sat afternoon and one shop is closed till monday. thanks

    Author
  36. avatar
    Name 25 April 2013 at 4:49 pm (PERMALINK)

    How long does it keep for?

    Author
  37. avatar
    Gerda 5 May 2013 at 10:33 pm (PERMALINK)

    Hi, just stumbled on this site and am making the milk as I write this. what can I do with the left over coconut I have strained,
    cheers Gerda

    Author
  38. avatar
    ThermomixBlogger Helene 5 May 2013 at 10:34 pm (PERMALINK)

    Hi Gerda — with that leftover coconut pulp you can…

    Author
  39. avatar
    Gerda 5 May 2013 at 10:35 pm (PERMALINK)

    oops just read what to do with the leftover coconut.

    Author
  40. avatar
    ThermomixBlogger Helene 5 May 2013 at 10:36 pm (PERMALINK)

    oh… okay, you’re good to go then ;-)

    I trust you are having fun!

    Author
  41. avatar
    Amanda W 16 May 2013 at 7:57 am (PERMALINK)

    Hi Helene,

    I have just made this and I am going to be using it as a milk alternative for my toddler who has an otherwise balanced diet. I’ve made it with organic shredded coconut and one tbsp of organic maple syrup added. Should I combine the first and second milks together to make a coconut milk drink do you think? Or will it be too watery and so should just use the first milk?

    Thanks!

    Author
  42. avatar
    ThermomixBlogger Helene 23 May 2013 at 9:34 pm (PERMALINK)

    Hi Amanda — so sorry I didn’t see your message till now… There has been a lot of spam coming into the blog lately and yours got lost among them. By now you have probably figured out what to do. Had I been faster, I probably would have suggested you go ahead and combine both milks — but I’m not a nutritionist. You could use just the first milk too, but I’d probably mix them. What did you end up doing?

    Author
  43. avatar
    Caitlin 19 July 2013 at 8:44 pm (PERMALINK)

    I just made this and had a cup of hot coconut milk with a dash of saigon cinnamon. Amazing!

    Author
  44. avatar
    Fiona 23 July 2013 at 3:37 am (PERMALINK)

    Just made this for a quirky cooking caramel custard. Thank you for the recipe/s.

    Author
  45. avatar
    ThermomixBlogger Helene 25 July 2013 at 7:01 pm (PERMALINK)

    Hi Caitlin; Great to hear from a fellow Thermomix user in Canada! Glad to hear you had such success with the addition of good cinnamon. I bet the aroma of that cinnamon really enhanced this comforting drink! Keep on mixing ;-)

    Author
  46. avatar
    ThermomixBlogger Helene 25 July 2013 at 7:04 pm (PERMALINK)

    Cheers Fiona, glad you enjoyed it. And you just had to mention Coconut Caramel custard, didn’t you!? Thanks for making me hungry all over again ;-) Well here’s a link to that Coconut Caramel Custrad recipe by Jo at Quirky Cooking.

    Author
  47. avatar
    Amanda E 16 August 2013 at 9:37 pm (PERMALINK)

    Can you freeze the coconut milk and cream?

    Author
  48. avatar
    ThermomixBlogger Helene 18 August 2013 at 6:56 pm (PERMALINK)

    Hi Amanda: I’ve never done so, mainly because there’s nooooo free space in my freezer. Don’t let that stop YOU from trying though ;-) Here’s a link to a page about freezing coconut milk. Good luck!

    Author
  49. avatar
    Joanne T Ferguson 17 October 2013 at 2:34 am (PERMALINK)

    G’day Helene! Can’t wait to do!
    Making coconut milk and cream is a on my list to do!
    Cheers! Joanne

    Author

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