Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

A Taste of Home – Coconut Milk

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

The Wedding Buzz and my Memories of Coconut Milk Scenarios

    Back then, weddings weren’t grand hotel affairs — they were hosted at home, beneath a beautiful palm-leaf ‘pandhal’ woven by skilled hands from coconut fronds. The day before the wedding, men in the family would get busy preparing the frame with bamboo poles, and the women would be in the kitchen, multitasking between gossip and chopping vegetables.

    One of the most important tasks was grating coconuts & extracting coconut milk for a myriad of Sadhya dishes. They did it in the most traditional way, that's ‘idichu pizhinju thenga paal edukkum’ in Malayalam. And oh, what a scene it used to be! Giant bronze urulis, steaming vats, ladles the size of oars, and of course, mountains of freshly grated coconut and vegetables for Sadhya Vattom. The head cook (usually a local culinary legend) would supervise the cooking and mainly the coconut milk extraction, as it is one main ingredient which comes into limelight with the crowned dish - Payasam or Pradhamans.

    Everyone pitched in. Neighbours would bring along their coconut graters, knives, or urulis — no formal requests needed. The unity and unspoken generosity were beautiful. And amidst all this chaos, jokes flew, someone would sneak in a little sip of drinks or hooch (colloquially called minungal paripadi), and by dawn, the first steaming ladles of choodu payasam made with the freshly extracted coconut milk would be served. The reward for the Camaraderie.

    Honestly? That thick, aromatic coconut milk was the soul of the feast.

Hand-Drawn Coconut Milk Illustration

Homemade Coconut Milk – Worth Every Minute!

    Yes, it’s a bit of a process — but trust me, the flavour is unbeatable. Plus, you're avoiding preservatives, thickeners, and additives that come with packaged coconut milk.

    Let’s look into how to make thick and thin coconut milk the traditional way and the more modern shortcut method too!

Why You'll Love Homemade Coconut Milk

• Pure, fresh and additive-free
• Zero preservatives, no thickeners
• Rich flavour that enhances both sweet and savoury dishes
• Easy to make and economical
   

Step-by-Step Guide to Making Coconut Milk at Home - Thick, Creamy, and Authentic (Traditional + Quick Blender Methods)

Blender Method in Action – Hand-Squeezing Fresh Coconut Milk!

Ingredients:

• Freshly Grated Coconut – 1 ½ cups (tightly packed)
• Warm or water @room temperature – as required
• A blender or food processor
• A fine sieve, muslin cloth, or nut milk bag

Method 1: Traditional Coconut Milk Extraction (Idichu Pizhinja Style)

For First Extract (Thick Coconut Milk - Onnam Paal):

• Add 1 ½ cups of freshly grated coconut to the muslin cloth (traditionally, a new "thorthu" cloth is soaked and wrung in hot water before use).
• Pour in 1 cup of warm water.
• Squeeze tightly to extract the thick, first coconut milk.
• Store this separately.
  

For Second Extract (Thin Coconut Milk - Rendam Paal):

• Return the squeezed coconut residue to the muslin cloth.
• Add 1 ½ – 2 cups of warm water.
• Squeeze tightly again to extract the second, slightly thinner coconut milk.
   

Optional Third Extract (Moonnam Paal): 

Method 2: Quick and the Most Feasible Method

Freshly Extracted Coconut Milk – Creamy, Fresh, and Flavour filled Goodness!

 

    This method is not only quick, but also the most practical one when you're pressed for time or just not in the mood to grate coconuts the traditional way.

While this method offers ease and speed, let’s get this straight:

Freshly Grated Coconut with Shell

• Freshly grated coconut is always the best—it’s the most traditional way and gives unmatched flavour and richness to your coconut milk.

But if grating feels like a full-body workout (and let’s be honest, sometimes it is), here’s a more practical approach:

• Use fresh coconut chunks instead of grating.
• If fresh coconuts aren’t available, frozen coconut chunks are an option—but proceed with care.

Step-by-Step Process Using a Blender:

• Use freshly grated coconut, if available—for the best flavour and richness.
• If using chunks, cut them into smaller pieces.
• Frozen chunks? Always thaw to room temperature before blending to avoid pressure build-up.
• Add the coconut to the juicer/blender jar of your Mixer Grinder.
• Add 1 cup of warm water and blend until smooth.

First Extract – Thick Coconut Milk (Onnam Paal):

• Strain the blended mixture using a nut milk bag or fine sieve.
• Squeeze well to extract the rich, thick milk.
• This is your first extract – Onnam Paal.
• Store it separately—this one’s gold! Perfect for adding right at the end of cooking or for creamy gravies and desserts. 
  

Second Extract – Slightly Thin Coconut Milk (Rendaam Paal):

• Take the leftover coconut residue (pulp) and return it to the blender.
• Add 1½ to 2 cups of warm water and blend again.
• Strain and squeeze out the second extract—this is your Rendaam Paal.
• Slightly thinner, but still flavourful. Great for cooking curries, especially as a base.

Optional Third & Fourth Extracts (Moonnam & Naalaam Paal):

• For a third round, repeat the process with more warm water (around 2 cups).
• Blend and strain once again—this is your Moonnam Paal (very thin coconut milk).
• Want to stretch it once more? Go for a Naalaam Paal, using slightly more water again. 
• These thinner extracts are great for cooking rice, soups, or simmering gravies—where you don’t want overpowering coconut flavour but still need the essence. 

⚠️ A Note of Caution from My Experience