Low Sugar Vegan Homemade Coconut Milk
Rich, creamy, and made from just three ingredients, this homemade coconut milk is a revelation compared to anything you'd pull off a store shelf. Canned and cartonned versions often sneak in stabilizers, emulsifiers, or sweeteners you never asked for — making this blended-from-scratch approach a genuinely cleaner option. The process is straightforward: shredded coconut and hot water go into a blender, and a quick squeeze through a nut milk bag does the rest. What comes out is a thick, naturally sweet coconut milk with no added sugar whatsoever — just the real, mellow sweetness the coconut itself brings. It separates in the fridge the way real coconut milk should, which is actually a sign you're doing it right. Use it in curries, smoothies, overnight oats, or anywhere a recipe calls for coconut milk and you want total control over what's in it.
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Learn more →Ingredients
4 servings
- 2 cups unsweetened shredded coconut
- 2 cups hot water (not boiling, about 170°f / 77°c)
- 1 pinch salt
Instructions
- 1
Add the shredded coconut, hot water, and salt to a high-speed blender. Let the mixture rest for 5 minutes so the coconut softens and the water cools slightly.
- 2
Blend on high speed for 60–90 seconds, until the mixture is thick, white, and the coconut is broken down into very fine particles.
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