Goya coconut milk is a simple product containing coconut milk, water, and potassium metabisulfite preservative. While it contains no seed oils, the DIY version eliminates the chemical preservative and uses premium organic coconut milk for superior nutritional quality and flavor.
Based on: Coconut Milk
· Makes approximately 30 servings (1.8 liters)
· Serving: 59ml (1/4 cup)
Why This Recipe is Seed Oil Free
Commercial Coconut Milk from Goya often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Coconut Milk may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic full-fat coconut milk
1,520ml (about 6.5 cups) - 4 cans of 400ml each · Native Forest Organic Coconut Milk (unsweetened, BPA-free)
Provides the rich coconut flavor, healthy saturated fats, and creamy texture that defines the product
Filtered water
280ml (about 1.25 cups) · Any high-quality filtered or spring water
Dilutes the coconut milk to match the consistency and calorie density of the commercial product
Instructions
Step 1. Open 4 cans (400ml each) of organic full-fat coconut milk. If the coconut milk has separated in the can, this is normal - you'll see thick white coconut cream on top and clear liquid below. Do not shake the cans beforehand.
Step 2. Pour all the coconut milk (both cream and liquid portions) into a large mixing bowl. Using a whisk or immersion blender, blend for 2-3 minutes until completely smooth and homogeneous. The mixture should be uniformly white and creamy with no lumps or separation.
Step 3. Measure 280ml (1.25 cups) of filtered water. Slowly add the water to the coconut milk while whisking continuously. This gradual addition prevents the mixture from breaking or becoming grainy. Whisk for another 1-2 minutes until fully incorporated.
Step 4. Taste the mixture - it should have a rich coconut flavor that's slightly less intense than straight coconut milk. The consistency should pour easily but still coat a spoon lightly, similar to half-and-half cream.
Step 5. Transfer to clean glass jars or bottles, leaving about 1 inch of headspace. Store in refrigerator immediately. The mixture will naturally separate over time - simply shake or stir before each use. Use within 5-7 days of preparation.
Step 6. To serve: Measure 59ml (about 1/4 cup) per serving. Shake container gently before pouring as separation is natural. Can be used directly in coffee, smoothies, curries, baking, or any recipe calling for coconut milk.
Storage
Refrigerate in clean glass containers for up to 7 days. Natural separation will occur - shake before use. Do not freeze as texture will change. Without preservatives, consume within one week for best quality and safety.
Cost Comparison
Cost per serving (homemade)$0.40
Cost per serving (store-bought)$0.55
Savings27%
While the upfront cost is higher due to buying quality organic coconut milk, you save money per serving and get superior ingredients without preservatives. The 4-can purchase provides enough for 1+ batches.