Brazil Nut Free Vegan Homemade Coconut Milk

Rich, creamy, and made from just three pantry staples, this homemade coconut milk is a revelation compared to anything that comes in a can. Store-bought plant-based milks can be a minefield of additives, thickeners, and shared-facility warnings, so making your own puts you completely in control of what goes into the glass. The process is straightforward — shredded coconut, hot water, and a pinch of salt get blended until thick and white, then strained through a nut milk bag or cheesecloth until every last drop of creamy liquid is squeezed out. What you're left with is a silky, naturally sweet milk that works beautifully in smoothies, curries, oatmeal, or anywhere you'd reach for a dairy alternative. It keeps in the fridge for up to four or five days, and a quick shake before each use is all it takes to bring it back together. Once you see how easy and satisfying this is to make at home, it's hard to go back to the carton.

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