How to Make Your Own Organic Coconut Milk With Just 2 Ingredients!

Coconut milk. Mmmmmm, it’s so creamy and delicious! It’s a popular choice for smoothies, shakes, cereal, coffee creamer and as a dairy alternative in baking.

It doesn’t have lactose like cow’s milk, so it’s a great choice for people like me who are lactose intolerant. And since it’s a plant-based product, it’s great for those who follow a plant-based diet or want to avoid the hormones and other nasties found in cow’s milk (dairy).


As you may have guessed, coconut milk comes from coconuts which are highly nutritious. Here are just a few of the health benefits they provide:

  • Coconuts are rich in fiber and vitamins C, E, B1, B3, B5 and B6.
  • Coconuts are loaded with minerals including iron, selenium, calcium, magnesium and phosphorous.
  • Coconuts are high in medium chain saturated fatty acids (also known as medium chain triglycerides / MCTs), particularly one called lauric acid. Our bodies convert lauric acid to a substance called monolaurin, which is a highly beneficial antiviral and antibacterial compound that destroys a wide variety of disease-causing organisms in the body.


If you buy a carton of pre-made coconut milk in the store, here’s what a typical list of the milk’s ingredients looks like:

That’s an awfully long list for milk that only requires 2  ingredients!

Other than coconut and water, most of those ingredients function as preservatives, thickening agents and unnecessary flavor enhancers. And some of them (like carrageenan) have been linked to digestive issues and even cancer. No thanks!

Good news! Organic coconut milk is unbelievably easy to make yourself and only requires 2 simple ingredients.




~Makes 45.5 Ounces~


  • 1 Can of Unsweetened Organic Coconut Milk   (NOTE: The only ingredients in the can should be organic coconut and water like the Native Forest Simple formula – no guar gum or other added ingredients.)
  • 4 Cups of Purified Water


  • Pour the can of organic coconut milk into a high-powered blender. Add 4 cups of purified water. (I use a Blendtec for exceptional blending performance.)
  • Blend the mixture on high speed for 1-2 minutes until it’s creamy and frothy.
  • Pour the milk into a glass pitcher with a tight / hermetic seal (I love this one!). It will keep for up to 5 days in the refrigerator.
  • You will need to shake the pitcher well between uses, because the water and coconut fat will naturally separate. 

Cheers to enjoying coconut milk that’s clean, fresh, delicious and free of unnecessary ingredients!

With love and gratitude,


P.S. Would you like to know how to make your own almond milk, too? I’ve got you covered! Just click here.

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