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Mar 21, 2009 09:11 PM

Coconut milk for Passover?

Is there a kosher for Pesach coconut milk? Any ideas for milk substitutes? We don't do kitniyot.


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  1. you can make you own with fresh coconuts.

    4 Replies
    1. re: lilsysweety

      Coconut milk isn't the liquid inside of a coconut - that's coconut water. It's easy enough to make with shredded coconut, whether fresh or dried. (Making shredded fresh coconut is probably a pain, and I've never tried it.) Kosher for Pesach unsweetened dried coconut is widely available, and you can make coconut milk with it if you have a K-for-P blender:

      Place equal volumes of boiling water and dried flaked unsweetened coconut in a blender, say 1.5 cups of each. Blend (carefully!) for about thirty seconds, then let it sit for about ten minutes. Strain the mixture through cheesecloth or a fine-mesh strainer, squeezing out as much liquid as you can from the solids in the cloth. Voila - coconut milk.

      That said, I'd be interested to know what one of the major hechshers says about if coconut milk needs a hechsher at all on Pesach.

      1. re: GilaB

        The proper way to make coconut milk is from actual fresh coconuts which are available at many grocery stores, especially in Asian or Spanish areas. Scoop out the white coconut flesh, shred it and squeeze in cheesecloth. I cannot imagine what you would get from dried up coconut, but i assure you that fresh is far superior to canned.

        1. re: lilsysweety

          What you get from dried-up coconut is essentially the same thing as decent-quality canned. I'm sure fresh is better.

          1. re: GilaB

            I have often made both, the fresh is clearly better. If you need the coconut milk for a milchig meal, squeeze it with half milk, half water.

    2. Call the Star-K and ask for a ruling on plain coconut milk. You can't be any worse off than you are now.

      1. I'm also wondering about almond milk as a kosher for passover recipe in a magazine I read called for it. Sounds like a good idea if it's ok and if it's obtainable. Any experiences with it or info about it?

        2 Replies
        1. re: cappucino

          I made an almond-milk based cinnamon chocolate pudding for Shabbos this past week, and it came out beautifully. (The recipe is here: I upped the corn starch by 1 1/2 teaspoons, as per the reviews, and replaced the butter with margarine.) It was much better than any attempts at soy-based pudding that I've ever had, which implies it ought to make an excellent pareve milk replacement year-round. That said, I don't know if there's any commercially available kosher for Pesach almond milk. If you have a blender or food processor, you can make your own from almonds and water, but I haven't got one for Pesach.

        2. I just called the O-K. They said it needs to have a "P" to be kosher for Pasover. I guess I'll try to make my own. Thank you to all that replied.

          1 Reply
          1. re: rachelk

            I wish someone would come out with this.

          2. I'm reviving this thread in the hopes that things have changed since 2009. Cooking with coconut oil and coconut milk have become more popular and I'd love to have the latter available. I know that one of Spectrum's coconut oils was deemed acceptable a few years ago without special pesach certification but I've heard nothing about either coconut milk or the shredded coconut I could use to make it myself. Anyone have any idea? FWIW, I do eat kitniyot.

            18 Replies
            1. re: CloggieGirl

              Following. I've made homemade coconut milk from fresh coconut in the past, but I'd love to know if there is a commercial KforP coconut or almond milk option.

              1. re: CloggieGirl

                Not sure if anything has changed, but if klp coconut milk is available I know what I'll be making! Made a vegan pumpkin coconut tart for Purim and it got rave reviews. It only had walnuts, dates, raisins, pumpkin, coconut milk and some spices. I could totally make it for Passover if the coconut milk is available

                  1. re: AdinaA

                    Of course! You'd need a food processor.

                    1.5 c walnuts
                    3/4-1c dates
                    Cinnamon & nutmeg to taste
                    In a food processor, pulse until crumbly and slightly sticky. Should be holding together enough to press into a pie plate, but not a sticky mass.

                    1 c walnuts
                    1 - 1.5c dates
                    1/2 can coconut milk (15oz)
                    1 can pumpkin purée (15oz)
                    Vanilla, cinnamon to taste

                    In two bowls, soak walnuts and dates separately in hot water. Soak dates 10 minutes, walnuts 30 minutes.

                    In food processor combine all ingredients. Turn processor on and process till whipped and mousse like.

                    Pour filling into pie crust and chill. Can be served chilled or semi- frozen

                    - I used a combination of raisins and dates for the crust
                    - amount of dates in the filling varies on how sweet you like it. I'd start at the lower end and add more if you want it sweeter.

                    1. re: cheesecake17

                      This sounds delicious! I am definitely adding pumpkin puree to the Pesach shopping list.

                      1. re: DevorahL

                        The whole family loved it! If you can't find pumpkin purée, you can probably use butternut squash or pumpkin and make it yourself

                  2. re: cheesecake17

                    Would it work with almond milk? I think KLP almond milk is available.

                    1. re: queenscook

                      Almond milk is also not hard to make if you have a decent quality blender.

                      1. re: queenscook

                        I think almond milk would be too thin. The coconut milk's richness is what makes the filling fluffy and mousse-like

                        1. re: cheesecake17

                          Just for the record, the kosher for pesach almond milk is VILE. Basically white sugar water. I use soy, almond or coconut milk in my coffee during the year. Will be drinking it black for the week rather than subject myself to that stuff again.

                          1. re: JackieR

                            Good to know. I won't be getting it, then.

                            1. re: queenscook

                              I am pretty sure that any extra virgin coconut oil is KFP.

                              1. re: DeisCane

                                The issue being discussed is coconut milk, not coconut oil.

                                  1. re: DeisCane

                                    No, not an idiot. You just misread here.

                              1. re: JackieR

                                Since I won't drink black coffee, I will use the almond milk over "creamer". I feel like it's at least somewhat better. (For the record, during the year I use the refrigerated almond or coconut milks of varying brands.)

                                Out of curiosity, last night I compared the ingredients and nutritional information on the Lieber's almond milk to Blue Diamond. They were remarkably similar, other than the pesach version missing some added vitamins.

                                Whether you like the taste is a matter of preference. Personally I'm glad to have it as an option.

                                1. re: hbg1

                                  the main difference is the cottonseed oil which does not have a pleasant taste or texture in this context (for me).