Beef Free Vegan Homemade Coconut Milk
Making your own coconut milk at home is one of those small kitchen wins that feels almost too easy once you try it. Just three simple ingredients — shredded coconut, hot water, and a pinch of salt — come together in a blender to create a rich, creamy milk that puts most canned versions to shame. The process is straightforward: blend, strain, and squeeze, and you're left with a silky, naturally sweet liquid ready to pour into curries, smoothies, oatmeal, or baked goods. Store-bought coconut milk can sometimes contain additives, stabilizers, or preservatives you didn't ask for, so making it fresh means you know exactly what's in the jar. It separates naturally in the fridge, which is actually a sign of quality — just give it a good shake or stir before using. Stored in a sealed container, it keeps for up to four or five days, making it easy to batch-prep at the start of the week. Once you see how quick and satisfying this is, reaching for a can will feel like the lazy option.
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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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