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How To Make Coconut Milk and Coconut Flour

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Making fresh coconut milk and coconut flour at home has never been easier. If you love coconut milk but don't have access to store-bought products, this tutorial will show you how you can make it yourself in just a few easy steps. Apart from coconut milk, you can use the leftover pulp for making coconut flour.

Here is what what you should be aware of when buying coconut milk:

* Some products contain BPAs - avoid them if you can and opt for BPA-free products. * There are two types of coconut milk. Some products such as Aroy-D remain liquid while others "cream" when refrigerated. Aroy-D doesn't thicken and is not suitable for recipes that call for "creamed" coconut milk. * Most canned products contain guar gum or other thickeners. It helps the coconut milk "cream" but may also give it an aftertaste that is unpleasant for some people. Aroy-D doesn't contain any thickeners.

Note: Nutrition facts are for regular liquid coconut milk such as Aroy-D, not "creamed" coconut milk/ coconut cream.

Hands-on Overall

Serving size 1/4 cup/ 60 ml

Allergy information for How To Make Coconut Milk and Coconut Flour

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1/4 cup/ 60 ml)

Net carbs1.6 grams
Protein1.1 grams
Fat12.1 grams
Calories111 kcal
Calories from carbs 5%, protein 4%, fat 91%
Total carbs1.6 gramsFiber- gramsSugars- gramsSaturated fat10.7 gramsSodium7 mg(0% RDA)Magnesium26 mg(6% RDA)Potassium124 mg(6% EMR)

Ingredients (makes about 5 cups)

Optional Flavouring (use either):


  1. Place the shredded coconut in a blender (I use this Kenwood mixer with a blender attachment). Pour in 5 cups of hot water. How To Make Coconut Milk and Coconut Flour
  2. Blend the mixture on high for 5 minutes or until the coconut is fine and the mixture creamy. How To Make Coconut Milk and Coconut Flour
  3. Pour it in a nut milk bag or through a fine mesh sieve lined with cheesecloth. Strain the mixture through the nut milk bag. I let mine hang over a bowl for several minutes until it cooled down. How To Make Coconut Milk and Coconut Flour
  4. Using your hands, squeeze out as much coconut milk as possible (be careful, the mixture can still be hot inside). When done, optionally add any flavouring and pour in a container or a bottle. Refrigerate and use within 3 days. If you want to store it for longer, freeze in batches. You can use small freezer bags or containers. How To Make Coconut Milk and Coconut Flour
  5. Don't waste the coconut pulp and use it in recipes just like coconut flour. It's not as fine as store-bough coconut flour but has similar properties and nutrition facts. Before you store it, you will have to dehydrate it. Preheat the oven to 70-80 °C/ 160-175 °F. Spread the pulp over a large baking tray and place in the oven. Dehydrate for 4-6 hours or until dry. Mix a few times during the dehydration process. How To Make Coconut Milk and Coconut Flour
  6. Once it's dry (not browned), place it in a food processor and pulse until powdered (I use this Kenwood mixer with a food processor attachment). Don't worry, unlike shredded coconut that contains a lot of fat, the pulp will not turn into coconut butter as you blend it. How To Make Coconut Milk and Coconut Flour


Homemade coconut milk will separate as it sits after a few minutes and that's perfectly normal. Simply shake every time before use. When refrigerated, a thin layer of coconut oil may appear on top. It will melt once you bring it to room temperature. How To Make Coconut Milk and Coconut Flour

Using fresh coconuts? Instead of shredded coconut, you can use fresh coconut meat that has been peeled. Here is a guide that explains how to do it. How To Make Coconut Milk and Coconut Flour

Ingredient nutritional breakdown (per serving, 1/4 cup/ 60 ml)

Net carbsProteinFatCalories
Coconut milk (full-fat, unsweetened)
1.6 g1.1 g12.1 g111 kcal
Total per serving, 1/4 cup/ 60 ml
1.6 g1.1 g12.1 g111 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (14)

Hi Martina,
Sorry to trouble you with this question, but where are you able to buy Acroy-d Coconut Milk (in cartons) in the UK. I have seen it on Amazon but the reviews for this year say that the product is no longer creamy and has changed. I also tried Oriental Treasures, which you previously recommended, but they only seem to have the canned version. Thanks for any help with this.

Hi Diane, I'm sorry for the delayed response. I get mine from here (they have 2 sizes):
I hope this helps!

Thanks for the recipe, I'm going to try it soon! 😊
How do you calculate the nutrition info for this milk, though? It's a question I ask myself for all plant-based milks: how to calculate carbs, fats, etc., since you're removing all the pulp and are just leftout with the liquid product.

Hi Lys, I used estimated values by looking at similar products (liquid coconut milk). So it is not calculated. I hope this helps 😊

Im on the keto diet and would prefer using the fresh coconut but would that be unsweetened? Can i use it?

Yes, you should always use unsweetened.

I'm sorry for the double post. Meant to also ask if you've noticed any difference in how homemade flours handle vs those bought at the store? I've heard homemade coconut flour, for example, is lighter and fluffier than storebought, leading in differences in gram weight, and some trouble in implementing the homemade version into recipes that used to work find with storebought. Have you experienced similar? Thanks again!

Hi Christy, that is correct - they are not the same. Store-bought coconut and nut flours are not made from the leftover pulp (like in this recipe). For example, almond flour is made with ground blanched almonds unless it states "de-fated" on the package. Same applies to coconut. And I agree, the grams per cup will be very different. If you use the leftover dehydrated pulp from this recipe, it will definitely be lighter (less fat and not as fine, less dense). It may weight just half of the store-bought coconut flour (more fine, more dense and more fat). You can still use it but will need to make adjustments in recipes.

I do not like the taste of coconut milk is there something else i can use?

It depends on the recipe but you can use any nut or seed milk or heavy whipping cream when you follow a keto diet.

If we don't make our own coconut milk what brand of coconut flour would you recommend? Thanks in advance, love your recipes!

Thank you! For me that's Aroy-D. I love the taste and quality (just coconut and water, nothing else). The only side effect of no guar gum is that you won't be able to "cream" it as well as regular canned coconut milk. However, Aroy-D also have coconut cream for that purpose. I live in the UK and get coconut flour from Amazon (Pink Sun). You can see more of my recommended foods here (US):

Hello Martina! It looks so delicious in the glass and my mouth watered while reading your blog. Finally I decide that I am going to try this today. Thanks for a great recipe. I’ll be sure to add this to the rotation. Your dishes are always so beautifully prepared, and this one recipe sounds delicious!

Thank you Benjamin, I hope it goes well!