Homemade Coconut Milk (and Bonus Eggnog Recipe!)

Coconut milk is an excellent base for smoothies, chai, puddings, soups, and tons of other dishes and drinks. I've been a smidge obsessed with coconut products of late (see below for "benefits" of this lovely "nut). After spending way too much money on canned coconut milk, and trying to figure out how to avoid canned foods (BPA, a pretty icky, hormone-disrupting toxin found in the lining of most cans is worth avoiding when possible. Check this out if you'd like to learn more), I realized that it would be extremely easy, healthful, and cost effective to make my own.

For those avoiding dairy and nuts, this is a lovely milk replacement, and can be used in any recipe that calls for milk. Hope you enjoy!


1 1/2-2 cups shredded, unsweetened coconut 4 cups water Pinch sea salt

Other optional ingredients: 1 teaspoon vanilla extract, 1-2 pitted medjool dates 1 cup of berries of your choice 1 teaspoon honey and some spices like cardamom, nutmeg, or turmeric 1 teaspoon honey and a drop of your favorite doTERRA essential oil such as wild orange, peppermint, cinnamon, black pepper, etc.


Place all ingredients in a high speed blender.

Begin blending on low speed, then switch to high speed. Blend for at least two minutes, or until the milk is creamy.

Use cheesecloth, a nut milk bag, or a strainer to strain (collecting the pulp for future use) into a large jar.

Keep the coconut milk in the fridge for up to 4 days for best flavor and texture.

*Note: it could separate, so just shake it up before use for the best flavor and texture.

*Note: You can also heat the water (not boil!) before blending to help release the creaminess of the coconut. Try it both ways and see if you can taste/feel a difference.

*Note: You can use the reserved coconut pulp for all kinds of recipes, including smoothies, puddings, pancakes, soups, sauces, etc. Try adding it to this Blueberry Chia Pudding recipe.

To Make Raw and Dairy Free Eggnog:


2 cups coconut milk

1 teaspoon organic vanilla extract

4 egg yolks (pastured farm-fresh eggs preferred)

2-4 tablespoons maple syrup

1 teaspoon ground cinnamon or 1 drop doTERRA cinnamon oil

1 teaspoon ground nutmeg (freshly grated, if ya got it)

1/8 teaspoon ground allspice


Combine all ingredients in a blender or food processor.

Process on high speed for 2 minutes until egg yolks are fully incorporated.

Serve chilled. (If you are a partaker of “spirits,” add a splash of spiced rum or bourbon.)

Add some freshly grated nutmeg on top, and voilá! Holiday cheer in a cup!


Coconut: Coconut is highly nutritious, rich in fiber, vitamins, and minerals. Both modern and traditional medicine have recognized coconut as having antiviral, antibacterial, and antifungal properties. Meanwhile coconut provides a nutritional source of quick energy, and can be used to enhance endurance and physical performance. Coconut is also soothing to the digestive tract, and aids in absorption of other nutrients within the body. See here for more health benefits and nutritional information.

*NOTE: Not all essential oils are created equal. I only use doTERRA because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.

*NOTE: All doTERRA Essential Oils are extremely potent. I’d recommend 1 drop per dish. Otherwise, just know that you will have a VERY strong-tasting snack!

Click here to learn more about doTERRA Essential Oils.