Citric Acid Free Vegan Homemade Coconut Milk
Canned coconut milk is a pantry staple for many, but most commercial versions sneak in additives and preservatives that can be a real problem for anyone avoiding citric acid. Making it from scratch at home puts you completely in control of every single ingredient — and the result is genuinely richer and creamier than anything you'll find on a store shelf. All it takes is shredded coconut, hot water, and a pinch of salt blended together and strained through a nut milk bag or cheesecloth. The process is almost meditative: blend, strain, squeeze, done. What you're left with is a luscious, naturally white coconut milk that's perfect for curries, smoothies, oatmeal, or anywhere else you'd reach for the canned stuff. It keeps in the fridge for several days, and a quick shake before use is all it needs since natural separation is completely normal and 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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