Black Pepper Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three simple ingredients, this homemade coconut milk is a revelation compared to anything you'll find in a can. Store-bought versions often sneak in additives, stabilizers, or spice blends that can be a real concern for anyone avoiding even trace amounts of pepper — making this from-scratch approach a genuinely smart swap. Warm water softens the shredded coconut before blending, which helps extract every bit of that lush, naturally sweet fat for a milk that's thick and deeply flavorful. The squeeze-and-strain step is oddly satisfying, and the payoff is a silky, pure liquid you can feel completely confident about. It keeps in the fridge for up to four or five days, so you can batch it at the start of the week and have it ready for smoothies, curries, oatmeal, or your morning coffee. Because the only seasoning is a small pinch of salt, you have total control over what goes into it — no guessing, no label-reading stress.
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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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