Eggless Vegan Homemade Coconut Milk
Rich, creamy, and made from just three pantry staples, this homemade coconut milk is a revelation compared to anything that comes in a can. Hot water at the right temperature softens the shredded coconut before blending, which is the small but important detail that gives you that thick, white, genuinely luscious result. A high-speed blender does the heavy lifting, and a quick squeeze through a nut milk bag or cheesecloth strainer is all it takes to separate the silky liquid from the pulp. Store-bought versions often sneak in stabilizers, emulsifiers, or preservatives — making your own means you know exactly what's going in your glass, your curry, or your morning smoothie. It keeps beautifully in the fridge for up to four or five days, and a quick shake before each use brings it right back together. Whether you're cooking, baking, or just looking for a dairy-free pour that actually tastes like coconut, this simple method delivers every single time.
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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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