Homemade Coconut Milk from Desiccated Coconut

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	21 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

100 g desiccated coconut
500 ml boiling water

Homemade Coconut Milk from Desiccated Coconut

Instructions

Put the coconut flakes in a tall, slim mixing vessel and puree a little dry with the hand blender, shaking gently so that you get all of them. Then pour the boiling water over the coconut flakes and mix for a good 1 minute. Wait 5-6 minutes and mix again.
Place a sieve on a collecting bowl and line it with a tea towel or gauze diaper. Pour the mixed milk through it and squeeze out the coconut flakes with a spoon. Wait at least 5 minutes (the mass is hot) and squeeze the mass into the towel with clean hands.
When filled in a clean, boiled bottle, the milk can be kept in the refrigerator for up to 5 days. It is suitable for baking or cooking, but you can also drink it pure. The consistency is liquid to slightly creamy.
The leftover coconut flakes can be used well in cakes or muffins.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.