BHA & BHT Free Vegan Homemade Coconut Milk

Total time15 min

Prep time10 min

Cook time0 min

BHA & BHT Free Vegan Homemade Coconut Milk

Canned coconut milk is a pantry staple for so many recipes, but most commercial versions contain preservatives like BHA and BHT to extend shelf life — which is exactly what you're trying to avoid. Making your own at home means you control every single ingredient, and this version uses just three: shredded coconut, hot water, and a pinch of salt. The result is a rich, creamy milk that's genuinely fresher and more flavorful than anything you'll pull off a grocery store shelf. The process is surprisingly satisfying — blending everything into a thick, white liquid and then squeezing it through a nut milk bag feels almost meditative, and the payoff is immediate. It works beautifully in curries, smoothies, oatmeal, or anywhere else you'd reach for a can. Natural separation in the jar is completely normal, so just give it a good shake or stir before you use it. Keep it refrigerated and plan to use it within four to five days for the best flavor and quality.

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Ingredients

4 servings

2 cups unsweetened shredded coconut
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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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