Chestnut Free Vegan Homemade Coconut Milk
Creamy, lush, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how impressive the results are. Store-bought versions often come loaded with gums, stabilizers, and additives that can complicate things for people navigating specific dietary needs, but this one keeps it completely clean. Shredded coconut, hot water, and a pinch of salt go into the blender, and what comes out is a rich, velvety milk that puts the carton stuff to shame. The straining step is genuinely satisfying — squeezing every last drop of liquid from the pulp feels like unlocking something. Because you control every ingredient from start to finish, there's no guesswork about what's actually in it. It works beautifully in curries, smoothies, oatmeal, or anywhere you'd reach for a creamy dairy-free pour, and a batch keeps in the fridge for up to four or five days.
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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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