• 1 dried coconut (2 and a half cups of shredded coconut or about 250g)
  • 3 cups (of tea) of hot water (about 720 ml or more if you prefer thinner)


  • Step 1: Preheat the oven to 240 degrees celsius

  • Step 2: Squeeze all the water out of a dry coconut and roast it on a baking sheet for 15 minutes or until cracked

  • Step 3: Wait for it to get warm and, holding it with a cloth, hit it with a hammer to break the coconut well

  • Step 4: Separate the shell from the coconut pulp with the aid of a knife

  • Step 5: In a blender add the coconut pulp with the hot water and beat for 3 minutes

  • Step 6: Wait to get warm and strain with a clean cloth sieve


  • 1: Be careful when handling the hot parts of the recipe, use cloths or wait for it to cool down before taking it

  • 2: You can take it pure, drink it with coffee, use it in vitamins

  • 3: It is less concentrated and is more natural than the industrialized one

  • 4: To strain the milk, you can use a coffee strainer

  • 5: To make the milk whiter, you can remove the brown crust

  • 6: Store the milk in the fridge in a tightly closed glass jar for up to 5 days

  • 7: Over time, coconut milk can clot at the top, to use it again, just mix and heat

  • 8: If you separate the coagulated part of the coconut, it can replace the cream in some recipes