Chicken Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three pantry staples, this homemade coconut milk is a revelation compared to anything you'd find in a can. Hot water and unsweetened shredded coconut come together in a blender to produce a thick, brilliantly white milk that smells like a tropical dream. The process is surprisingly quick — a short rest, a high-speed blend, and a firm squeeze through a nut milk bag is all it takes to yield about two cups of silky, fresh coconut milk. Because you control every ingredient, there's zero guesswork about what's actually in it, no additives, no stabilizers, and no shared-facility concerns. It separates naturally in the fridge the way real coconut milk should, so just give it a shake or a stir before using it in curries, smoothies, oatmeal, or baked goods. Stored in a sealed jar, it keeps for four to five days and tastes noticeably fresher and more coconutty than store-bought versions. Once you see how easy this is, it's hard to go back to the carton.
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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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