Carrageenan Free Vegan Homemade Coconut Milk
Most store-bought coconut milk lists carrageenan — a thickening seaweed extract — right there on the label, which makes it a headache for anyone avoiding it. This homemade version sidesteps the problem entirely with just three ingredients: shredded coconut, hot water, and a pinch of salt. The result is a rich, creamy milk that's genuinely better than anything from a can, with a clean coconut flavor that isn't masked by stabilizers or additives. The process is straightforward: blend, strain, and squeeze. A nut milk bag or cheesecloth does the heavy lifting, pulling out a silky liquid that's thick enough to use in curries, smoothies, coffee, or baked goods. Because you control every ingredient, there's no guessing about what's actually in your milk. It separates naturally in the fridge, which is actually a sign of how pure it is — just give it a good shake before using and it comes right back together.
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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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