Why I Use Real Coconut Milk in My Soap

When you pick up one of my coconut milk soap bars, you're getting more than just a beautiful handcrafted product; you're getting a soap made with thoughtfully chosen ingredients, each selected for a reason.

One ingredient I'm especially excited about is real coconut milk.

Why coconut milk?

Coconut milk is naturally rich in fats, proteins, and sugars. In cold process soap making, these components contribute to the quality of the soap rather than acting like a leave-on skincare treatment.

A rich, creamy lather

The natural sugars in coconut milk help create a creamier, more luxurious lather, making each wash feel indulgent and enjoyable.

A silky skin feel

The natural fats in coconut milk contribute to a soap that feels smooth and conditioning during cleansing, creating a luxurious bathing experience.

Thoughtful craftsmanship

Using fresh coconut milk is a more hands-on process than simply adding water. From preparing the coconut to carefully incorporating the milk into the soap, it's one more way I create products with intention and care.

Does coconut milk still contain all of its nutrients after soap is made?

Cold process soap is made through a chemical reaction called saponification, where oils and lye transform into soap and glycerin. Because of this alkaline environment, it's difficult to say that vitamins naturally found in coconut milk remain active in the finished bar.

That's why I don't make claims that coconut milk soap can treat or heal skin conditions.

Instead, I focus on what we know is supported by cosmetic science: coconut milk contributes to a beautiful, creamy lather and an elevated cleansing experience.

Why transparency matters

At Bay & Bloom, I believe you deserve to know why an ingredient is included, not just that it's trending.

Every ingredient I choose has a purpose, and I'm committed to sharing honest, evidence-based information so you can shop with confidence.

Thank you for supporting handcrafted skincare made with intention, transparency, and care.

References

Seow, C. C., & Gwee, C. N. (1997). Coconut milk: Chemistry and technology. International Journal of Food Science & Technology, 32(3), 189–201. https://doi.org/10.1046/j.1365-2621.1997.00400.x

Ali, A., et al. (2022). Coconut (Cocos nucifera L.): A review of nutritional composition, functional properties and processing. Food Reviews International.

American Oil Chemists' Society. (n.d.). Soap making and the chemistry of saponification.