Skip to Content

How to make coconut paste

How to make coconut paste

Coconut paste is a versatile ingredient that can be used in all Indian vegetarian cooking. An excellent substitute for no- onion- garlic cooking and can be used to prepare vrat food and Navratri food. Just like cashew paste, Indian coconut paste is another paste that I always keep handy. Coconut paste adds thickness to a dish and has a creamy texture and rich flavor.

DISCLAIMER – This is the coconut paste that we use in Indian cooking. Traditionally coconut paste is made from fresh coconut meat that is roasted until it turns dark in color. It is then pounded in motor and pestle until smooth and creamy. This paste is thick, dense, and loaded with protein and beneficial fats. It’s incredibly flavorful and tasty!

Our local Indian stores sell fresh coconut flesh in the freezer section and I have used that to make my coconut paste/coconut cream. You can make this with desiccated coconut too. For that – soak desiccated coconut in milk for an hour to make it soft. 


2 cup fresh grated coconut

Approximately 1/4 – 3/4 cup of Milk or cream or coconut milk.


1. In a mixer or food processor add coconut with 1/4 cup of milk. If needed, keep adding 1 tablespoon at a time, just enough milk to run the mixer. 

How to make coconut paste

2. The paste should be thick. Store coconut paste in refrigerator for 1 week or in your freezer for a month. For a thicker and creamier gravy, use about 1 tablespoon of coconut paste in the recipe.

3.  Freezing the paste – spoon 1 tablespoon coconut paste in an ice cube tray, freeze and when frozen, remove it from the tray and toss it in a plastic bag and store for future use. Can be stored up to a month.

How to make coconut paste

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Rebecca Young says:

    Hi! I am new to the world of raw foods and just learned of coconut paste via a recipe I would like to make! I am familiar with making my own coconut butter, and this sounds quite similar with the exception of adding liquid. Which brings me to my question, what kind of milk did you use?
    I am doing my best to stay dairy free and hope that adding coconut milk would be fine. I would just be curious to see if whole fat or light coconut milk would work best. I will wait to hear what kind of milk you used before trying with whole fat coconut milk!

    • Sasha says:

      I think the biggest difference between coconut butter and coconut paste is that Ruchi has used fresh grated coconut to make her paste. But coconut butter is made from dry, dessicated coconut flakes.
      (I know because I tried to make coconut butter from fresh grated coconut and flopped!)

    • RK says:

      Thanks for stopping by Rebecca. I have used full fat milk for making coconut paste but you can substitute regular milk with coconut milk.

  2. Bright Adoboe says:

    Hello, please I want to try this recipe tomorrow but I’m thinking of using fresh eggs as a binding agent for the coconut paste. Have you ever tried adding egg before?

    • Ruchi says:

      Thanks for stopping by Bright.
      Have not tried making this paste with egg so can’t comment on the outcome.

  3. Ravindra Pawar says:

    Thanks .
    This was really helpfull..