Artificial Food Coloring Free Vegan Homemade Coconut Milk
Canned coconut milk is a pantry staple for a reason, but flip that can over and you might find more than you bargained for — stabilizers, emulsifiers, and occasionally additives that have no business being in something so simple. Making your own means you know exactly what's in it: shredded coconut, hot water, and a pinch of salt. That's it. The process is surprisingly quick and satisfying, especially when you squeeze that nut milk bag and watch a rich, creamy white liquid pour into the bowl. The result is genuinely luscious — thicker and more flavorful than most store-bought versions, with a natural sweetness that comes straight from the coconut itself. It works beautifully in curries, smoothies, oatmeal, or anywhere else you'd reach for the canned stuff. Store it in a sealed jar in the fridge and give it a good shake before using, since natural separation is just a sign that nothing artificial is holding it together.
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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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