Emulsifier Free Vegan Homemade Coconut Milk
Canned coconut milk is a pantry staple for a reason, but most store-bought versions sneak in emulsifiers and stabilizers to keep things looking smooth on the shelf. Making your own means you get pure, clean coconut milk with nothing but shredded coconut, hot water, and a pinch of salt — exactly what you want when you're avoiding additives. The process is surprisingly satisfying: a quick blitz in a high-speed blender, a firm squeeze through a nut milk bag, and you're left with a rich, creamy milk that smells absolutely incredible. That natural separation you'll notice in the fridge? That's actually a sign of quality — just give it a shake and it's ready to go. It works beautifully in curries, smoothies, baked goods, or anywhere you'd reach for a can. Once you see how easy it is to pull together with just three ingredients, going back to the carton feels unnecessary.
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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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