Friday, February 13, 2026

How to Make Fresh Coconut Milk (Caribbean Style)

Crack a coconut and you’ve just opened the door to half of Caribbean cooking — here’s how to turn that magic into fresh coconut milk.


1. Why Coconut Milk Matters in Caribbean Cooking

Coconut milk isn’t just an ingredient in the Caribbean — it’s a tradition. It brings richness to savoury dishes like pelau, callaloo, oil down, and curry chicken, while also adding creamy depth to sweet treats like paimee, ice cream, sweetbread, and coconut mousse.

Unlike canned versions, fresh coconut milk delivers a warm, nutty flavour that brightens anything it touches. I prefer to use freshly made coconut milk in all my recipes because it just makes everything tastes better! You just can't beat that rich creamy coconut flavour. Making your own coconut milk is not rocket science.  Anybody can do it.  It just takes a little time and I'm not gonna lie to you: it's a little bit messy... but messy good! 


2. What You Need

To make authentic coconut milk at home, all you need is:

  • 1 dried coconut (brown shell)

  • Warm water

  • A blender OR grater

  • Strainer, cheesecloth, or fine sieve (I use an organza bag)

  • Bowl for collecting milk

                        Photo:  A  dehusked coconut               Credit: Shamela Rambadan


3. Step-by-Step: Making Fresh Coconut Milk

Step 1: Crack and Clean the Coconut

Break open the coconut, pour out the water to drink or use later, and pry out the white flesh. Peel off any brown skin if you prefer a lighter colour, though it’s not necessary.

Photo: Coconut cracked open with pieces of flesh.        Credit: Shamela Rambadan

Step 2: Blend or Grate

Cut the flesh into small pieces.

  • If blending: Add warm water just to cover the pieces.

  • If grating: Grate finely, then pour warm water over the grated coconut.

The warm water helps release the oils and flavour — the “good stuff.”


Photo:  Coconut pieces cut into chunks before placing in the blender        Credit: Shamela Rambadan

Step 3: Strain and Squeeze

Pour the mixture through a cheesecloth or fine sieve (I use an organza bag) and squeeze firmly to extract the milk. This is your first press — the richest and creamiest.

If you need more coconut milk, return the leftover “coconut pulp" to the bowl, add more warm water, mix, and squeeze again. This second press is lighter but great for soups or curries.


 Photo: Squeezing blended coconut over a bowl      Credit: Shamela Rambadan


4. How to Use Your Coconut Milk

Your fresh milk is ready! Use immediately or keep refrigerated for 2–3 days. It will naturally separate — just stir before using.

Popular Caribbean uses:

  • Pelau

  • Callaloo

  • Oil down

  • Pone / paimee

  • Ice cream & sorbets

  • Coconut bake

  • Stews, fish broth, and curries

Tip: First-press coconut milk gives the richest flavour in desserts and stew bases. Second-press is lovely for simmering and thinning down sauces.


5. Can You Freeze Coconut Milk?

Yes! I divide into small portions (½ cup or 1 cup) and freeze. It may separate when thawed, but a quick whisk brings it right back together. Perfect for meal prep.


6. Making Coconut Cream (Bonus)

For extra thickness (think: ice cream, mousse, or a curry), use less water when blending. The thicker extract settles on top after chilling — that’s your natural coconut cream.


7. A Simple Coconut Dessert to Try

A Simple Creamy Coconut Dessert (Using Fresh Coconut Milk)

Fresh coconut milk isn’t only for savoury dishes. It’s also the quiet secret behind many creamy Caribbean desserts. This simple dessert is included here to show just how easily fresh coconut milk can be used in sweet recipes — without turning this into a full dessert blog.

What You’ll Need

  • 2 cups fresh coconut milk (first press for best results)

  • 2–3 tablespoons sugar (to taste)

  • 1 tablespoon cornstarch or arrowroot powder

  • Pinch of salt

  • Optional flavouring: vanilla, grated nutmeg, or cinnamon stick, 

How to Make It

  1. Set aside about ¼ cup of the coconut milk and mix it with the cornstarch until smooth.

  2. Gently heat the remaining coconut milk with sugar, salt, and your chosen flavouring.

  3. Once warm (do not boil), stir in the cornstarch mixture.

  4. Cook on low heat, stirring constantly, until thickened and creamy.

  5. Remove from heat, adjust sweetness if needed, and pour into small bowls.

  6. Allow to cool, then chill until set.

A Quick Coconut Milk Note

Many modern recipes use canned coconut milk, but this dessert works beautifully with fresh coconut milk, especially the first press. The texture may be slightly lighter, but the flavour is fresher and more fragrant. If needed, simply cook a little longer while stirring to reach your preferred consistency.

Serve plain or topped with a sprinkle of nutmeg, toasted coconut flakes, or fresh fruit.


Fresh coconut milk is one of those simple kitchen skills that makes every dish taste more Caribbean. Once you try it, you might give the canned version some serious side-eye. LOL.


Happy Cooking! 
The Grey-Haired Gardener

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How to Make Fresh Coconut Milk (Caribbean Style)

Crack a coconut and you’ve just opened the door to half of Caribbean cooking — here’s how to turn that magic into fresh coconut milk. 1. Why...