Passover made from scratch
Creamy and delicious
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Nothing compares to the rich, creamy taste of fresh coconut milk. Unlike store-bought versions that often contain preservatives, thickeners, or additives, homemade coconut milk is pure, flavorful, and naturally Passover-friendly.
With just fresh coconut and water, you can create a versatile ingredient that’s essential for dairy-free cooking, creamy soups, desserts, and homemade coconut yogurt.
Why Make Your Own?
- 100% pure – no gums, stabilizers, or additives.
- Naturally rich & creamy – ideal for baking, smoothies, soups, and sauces.
- Cost-effective – fresh coconut yields both milk and coconut flour for baking.
- Passover-perfect – since it’s made entirely from scratch!
What you’ll need
- 2 fresh coconuts
- 4 cups warm water
- Pinch of salt (optional, enhances flavor)
Equipment
- A high-powered blender
- A nut milk bag, cheesecloth, or fine strainer
- A screwdriver or skewer (to puncture the coconut)
- A hammer or mallet
- A kitchen towel
- A vegetable peeler
Steps
1
Puncture & Drain the Coconut
- Locate the three soft “eyes” on the top of the coconut.
- Use a screwdriver, skewer, or ice pick to pierce two of the eyes.
- Drain the coconut water into a glass and set aside (you can drink it or use it in smoothies!).
2
Crack Open the Coconut
- Use a hammer or mallet to hit the coconut firmly until it cracks open.
- Wrap the coconut in a kitchen towel and place it on a sturdy surface.
3
Separate & Peel the Coconut Meat
- Rinse the peeled coconut pieces under water to remove any remaining debris.
- Remove the coconut pieces from the shell.
- Use a vegetable peeler to remove the brown skin from the white coconut meat.
4
Blend the Coconut & Water
- Blend on high speed for 2-3 minutes, until smooth and creamy.
- Add coconut meat and 4 cups warm water to a blender.
5
Strain the Milk
- Squeeze or press to extract as much liquid as possible.
- Place a nut milk bag, cheesecloth, or fine strainer over a bowl.
- Pour in the blended coconut mixture.
6
Store & Use
- The coconut fat will naturally separate—shake well before using.
- Transfer to a glass jar or bottle and refrigerate for up to 4 days.
Passover Prep Tip
I prepare fresh coconut milk in quart-size batches before Passover so it’s ready for:
✔ Homemade coconut yogurt
✔ Dairy-free soups
✔ Passover-friendly desserts & smoothies
Once you start making coconut milk from fresh coconuts, you’ll never go back!
Have you tried making your own? Share in the comments!
2 responses to “Easy Homemade Fresh Coconut Milk”
Any ideas for the coconut meat? You could toast it to put on desserts and fruit but wondering if you have any other uses. Thanks!
Absolutely—don’t let that glorious fresh coconut meat go to waste! Here are some Passover-friendly ways to use it:
Savory Uses:
-Toast it with a sprinkle of salt for a crunchy topping on soups or salads
-Blend it into soups or sauces for a creamy, tropical richness
-Pulse it in a food processor with herbs, lemon, and oil to make a coconut-based chutney or dip
Sweet Uses:
-Chop and mix with fruit and nuts for a simple Passover snack or “trail mix”
-Blend it into smoothies for texture and natural sweetness
-Bake it into macaroons or use in coconut-based cookie and bar recipes
-Make coconut candy by combining shredded fresh coconut with honey and nuts and pressing into molds
Foundational Uses:
-Make Coconut Milk: Blend fresh coconut meat with warm water (see Building Blocks: Homemade Fresh Coconut Milk) and strain for a rich, dairy-free milk you can use in soups, desserts, or to make homemade coconut yogurt. I always keep a few jars in the fridge during Passover.
-Make Non-Dairy Yogurt: Use your fresh homemade coconut milk as the base for tangy, probiotic-rich yogurt (see Building Blocks: Coconut Yogurt). It’s a staple in my fridge for both sweet and savory meals.
-Make Coconut Butter:
Blend fresh coconut meat in a food processor or high-speed blender until it turns into a smooth, spreadable butter.
No liquid needed—just patience!
Scrape down the sides as needed and keep blending until the natural oils release and it turns glossy.
Use as a creamy spread or to enrich baked goods and smoothies.
Bonus Tip:
You can also dry the coconut meat and grind it into coconut flour—a super useful ingredient for Passover baking.
Fresh coconut is one of the most versatile ingredients in my kitchen—delicious, nourishing, and naturally free from additives. Enjoy experimenting, and let me know how you like to use yours!