Coconut Milk (Leche de Coco)

  • Author: Aida's Kitchen
  • Prep Time: 15 Minutes
  • Total Time: 15 Minutes
  • Yield: 5 cups 1x


When you prepare a recipe with fresh coconut milk, you will definitely enhance the sweet, tropical and nutty coconut flavor to your dish.



  • 1 whole mature coconut
  • 4 cups of cold water


  1. Place screw driver over the eyes of coconut and tap with hammer until it punctures through the coconut.
  2. Drain the coconut water into a bowl.  Discard the coconut water.
  3. Place the coconut on a towel and with a hammer, tap around the equator until you completely crack open the coconut shell.  Separate the two coconut halves with your hand.
  4. Tap one half of the coconut shell with a hammer several times until it cracks in several places.  Repeat this process with the other half.
  5. Remove the flesh from the shell by prying the meat off from the shell with a table knife.
  6. Pour 4 cups of cold water and coconut meat into an electric blender.  Blend at high speed for 2 minutes or until the coconut mixture has a smooth watery consistency.
  7. Line a fine-mesh sieve with cheesecloth.  Place over a large bowl.
  8. Strain the coconut mixture by pouring the coconut mixture through the cheesecloth.
  9. Lift the edges of the cheesecloth and squeeze all the liquid from the cheesecloth with your hands.
  10. Remove sieve from bowl and stir the coconut milk.


You can refrigerate and use the coconut milk for 4 days or freeze and store it for 3 months.   The coconut milk has a tendency to separate with the coconut cream on top and the liquid at the bottom.  Just stir until you mix both the coconut cream and the liquid prior to use.

  • Category: Beverages
  • Method: Blending - Electric Blender
  • Cuisine: Puerto Rican

Keywords: Coconut Milk