In order to analyze the correlation between characteristic flavor components and sensory flavor of fermented coconut milk. Solid-phase micro extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was employed to analyze the volatile flavor compounds of fermented coconut, natural coconut milk and yogurt, respectively. The sensory properties of flavor were assessed, and the characteristic flavor of the fermented coconut milk was analyzed from the sensory and flavor substances in combination with the omics technology. The results showed that the sensory flavor characteristics of fermented coconut milk were higher in sweet, sour, coconut, milky, creamy and alcoholic sensory scores; the sweetness of the original coconut milk is too high, accompanied by a thicker cooking flavor. A total of 23 flavors were detected from the fermented coconut milk, 5 and 2 of them were more than the original coconut milk and yogurt respectively. Compared with the original coconut milk, the relative content of acid and ester in the fermented coconut milk decreased by 11.005% and 11.670%, respectively; while the relative contents of alcohols, ketones and aldehydes increased by 6.015%, 10.295% and 1.975%, respectively; the acid substances in yogurt were the main flavor components, which was 31.79% higher than the fermented coconut milk. Flavored components such as 2,3-pentanedione and 3-hydroxy-2-butanone in fermented coconut milk mainly contribute to fruity aroma, milky aroma and caramel odor, and ester substances mainly contribute vanilla, sweet, coconut flavor and steamed flavor.