Breakfast & Brunch Recipes

How to Make Scrambled Eggs with Coconut Milk

How to make delicious, fluffy scrambled eggs with coconut milk!

We are not a huge milk-drinking household. Hubby and Kay have allergies, and milk just doesn’t play much of a role in our menu (cheese though, oh boy do we ever eat cheese). Goat dairy is more digestible, so sometimes we buy goat’s milk. I mostly use dairy milk just for cooking, but since we don’t always have it on hand, it’s not unheard of for me to start making a recipe that asks for milk and then realize partway through that we’re out. But since we buy coconut milk in case lots, we always have coconut milk on hand!

Coconut milk can easily substitute for milk or cream in a pinch (I’ve made boxed macaroni and cheese with coconut milk on more than one occasion), and in many cases, makes it way better (like with these mashed sweet potatoes or this paleo fruit sundae). And since unopened coconut milk is non-perishable, you can have a can on standby at all times.

Everything you need for delicious scrambled eggs

Here’s how we do it with scrambled eggs. For our family of four, the basic recipe is eight eggs, a quarter cup of coconut milk, and a pinch of salt and pepper to taste. Coconut milk makes creamy, fluffy scrambled eggs without any coconut taste. Let me say that again: it doesn’t make your eggs taste like coconut.

A quick and simple way to add flavour to scrambled eggs is with some diced green onion (also known as spring onion, depending on where you live). I like adding some grated goat cheese too, but feel free to omit if dairy is a problem for you.

The key to fluffy scrambled eggs is to get lots of air in there – whisk your eggs until they’re nice and frothy – and cook them on low. Don’t rush things and you’ll end up with perfectly, scrambled eggs like these.

How to make scrambled eggs with coconut milk

Scrambled Eggs with Coconut Milk

Servings 4


  • 8 eggs
  • 1/4 cup coconut milk
  • salt and pepper to taste
  • 1 teaspoon bacon fat or butter
  • 1 tablespoon diced green or spring onions divided
  • 2 tablespoons grated goat cheese optional


  • Add eggs, coconut milk, salt, and pepper into a small bowl and beat well until frothy.
  • Heat skillet or griddle to medium-low and add bacon fat.
  • Once fat is hot, add green onions (reserving approximately 1/2 teaspoon for garnish) and saute for a minute or two.
  • Turn heat down to low and add egg mixture. Using spatula, slowly and gently fold eggs over to form fluffy curds. Repeat until eggs are almost cooked.
  • Once eggs are almost completely set, turn heat off. Sprinkle with grated cheese if using and allow to melt over residual heat.
  • Transfer scrambled eggs to plate and sprinkle with reserved green onion garnish.


Use vegan cheese or omit altogether for dairy-free scrambled eggs.
This post is linked up to some fantastic recipe link parties. Check out my Link Parties page to see where I’m linking up and to find some wonderful blogs and more amazing recipes!

Leave a Comment


  • Mmmmm, they look good, I always have cans of coconut milk in my pantry, I think I will try this next time I make scrambled eggs!!

  • I have only used coconut milk in a soup recipe, but hubby was very impressed. He requests it constantly. I have wanted to try it in other recipes, but I am never sure how long the opened can will last. This sounds pretty tasty though-we love our eggs here in Iowa 🙂

    • If you transfer the leftover coconut milk into an airtight container and refrigerate, it last about 5-7 days. I LOVE coconut milk in soup. I have an awesome butternut squash recipe on here that uses coconut milk – good excuse to use up any leftovers you might have kicking around. –>

  • I just never thought to use coconut milk when making scrambled eggs before, but I’ll have to give it a try, they looks so delicious and fluffy!

  • I am very glad that you mentioned that it doesn’t make your eggs taste like coconut, I must admit I was expecting it to 🙂

  • Ooooh I love coconut milk!
    I have it in my coffee every morning (I put it in the blender because it’s hard to mix in – it tends to curdle) .
    It’s so nutritious!
    Next time i scramble up some eggs I’m going to follow your recipe, thanks!

  • These look amazing! Thanks for linking up to this week’s Tasty Tuesday! I’ve pinned it to the Tasty Tuesday Pinterest board! I hope you’ll link up again this week.

  • I’ve never thought of using coconut milk in scrambled eggs! This will have to be a must try for the near future!

  • What a great idea! I must try this, as milk isn’t compatible with some family members tummy’s. Thanks for this wonderful recipe!

  • I learn something new every day! This is great…like you, I don’t always have dairy milk on hand. We don’t drink it and it’s a waste to buy it for just the two of us. This is great to know….and you answered my first question about the coconut taste!

  • I have never made scrambled eggs with cocoanut milk but, since I read your recipe and looked at the fluffy scrambled result, I am about to try it. Thank you for this and your other delicious recipes that encourage to be a little more adventurous.

  • Oooh thank you for this!! I have just recently gone dairy free and miss so many normal things I used dairy in lol!! Do you have any non dairy cheese suggestions?!?