Yes, You Can Freeze Coconut Milk

Most of my adolescent free time was spent in the kitchen making Thai food with my mom. She was firm in the practice of using up every last bit of an ingredient. If there was any leftover coconut milk, it went in the fridge and we used it for random stuff (coffee, cereal, rice) until it was done within a day or two. It never went in the freezer because it would become a disgusting, curdled mess upon defrosting.

I’ve previously addressed what a person should do with a leftover half-can of coconut milk before it spoils, but it turns out I’ve been thinking about the conundrum all wrong. My entire life, I believed freezing it was not an option. But it is. Yes, you can (and you should) freeze your leftover coconut milk. 

I wasn't wrong in thinking it looks like hell when it’s defrosted—gritty and broken, like cottage cheese gone wrong—but it’s not actually ruined. What my mom and I didn’t know at the time is that thawed coconut milk can be perfectly rejuvenated with a little heat. Those clumps and clusters are merely ice crystals and coagulated fat, and heat melts them both.

I came across this important truth from one of my most trusted Thai food sources, Hot Thai Kitchen on Instagram. (In case you were wondering, when I shared this revelation with my mom, she acted like she’d known about it this whole time. Parents.)

How to freeze coconut milk

Any coconut milk that you don’t plan on using in the next five days or so can be frozen. First, I like to pour the contents of the can out into a freezer-friendly bag or container. (I put the bag in a measuring cup so I don't have to hold it open.) If you opt for a container, it might be worthwhile to separate the milk into smaller portion sizes for easier thawing.

Credit: Allie Chanthorn Reinmann

If you’re using a freezer-safe zip top bag, squeeze out as much air as possible and seal the top. Lay it flat on a small metal baking sheet and put the whole thing in the freezer. Freezing it flat allows the milk to freeze faster, and it will be easier to break into portions later. Flat objects also stack more easily, so you can your optimize freezer space. 

How to thaw frozen coconut milk

When you’re ready to use frozen coconut milk, remove it from the freezer and bend the icy plank to break it up into chunks while it’s still in the bag. Pour as much of the frozen coconut milk as you want into a pot or a microwave-safe measuring cup. Heat the milk over low heat, or on 15 to 30-second blasts in the microwave until it melts and it returns to its normal smooth and silky consistency. 

Alternatively, you can just drop the frozen chunks directly into the food you’re cooking. For example, if I’m putting together a curry dish, I can add the frozen pieces of milk just as I’d normally add liquid coconut milk. It’ll take an extra minute or two to warm up and incorporate, but then you can proceed as usual.

I’ve used coconut milk after it’s been frozen for a few weeks and detected no texture problems or decline in the taste. According to Medical News Today, most milks (both dairy and non-dairy) can be frozen for up to three months. That should be plenty of time to make another batch of Thai curry spaghetti and meatballs. 

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