Capsaicin Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how good the results are. It's a wonderful alternative to canned versions, which can sometimes contain additives, stabilizers, or flavor enhancers that complicate things for people with specific sensitivities. Here, you control every single thing that goes into it — shredded coconut, hot water, and a pinch of salt, nothing more. The blending and straining process is genuinely satisfying, and squeezing that last bit of liquid from the pulp feels oddly rewarding. What you're left with is a silky, naturally sweet milk that works beautifully in smoothies, curries, oatmeal, or baked goods. It keeps in the fridge for up to four or five days, so you can make a batch at the start of the week and have it ready to go whenever you need it. Once you try the fresh version, reaching for a can starts to feel like a step backward.
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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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