Celery Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that makes you wonder why you ever bought the canned stuff. Hot water and shredded coconut come together in a blender to produce a thick, velvety milk that's genuinely luxurious — far more so than most store-bought versions. The squeeze-and-strain step is oddly satisfying, and watching that pure white liquid fill the bowl feels like a small triumph. Because the ingredient list is so clean and straightforward, it's naturally free from the hidden additives and thickeners that sneak into commercial alternatives. It keeps beautifully in the fridge for up to four or five days, making it easy to batch-prep for smoothies, curries, oatmeal, or anything else that calls for a creamy dairy-free base. Just give it a good shake before you pour, since that natural separation is actually a sign there's nothing artificial holding it 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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