Fish Free Vegan Homemade Coconut Milk
Creamy, lush, and made from just three pantry staples, 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 sneak in emulsifiers, thickeners, or preservatives — and canned varieties can sometimes carry a faint metallic taste that competes with delicate recipes. Making it yourself means you control exactly what goes in, and the flavor is noticeably fresher and more vibrant. The method is straightforward: blend shredded coconut with hot water and a pinch of salt, then strain through a nut milk bag or cheesecloth until you've squeezed out every last drop of silky liquid. What you're left with is a rich, naturally sweet milk that works beautifully in curries, smoothies, oatmeal, or anywhere a creamy base is needed. It keeps in the fridge for up to four or five days, and a quick shake before use is all it takes to bring it back together after separation. Whether you're cooking for dietary reasons or just chasing better flavor, this is one of those recipes you'll keep coming back to.
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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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