Gelatin Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three pantry staples, this homemade coconut milk is the kind of kitchen win that makes you wonder why you ever bought the canned stuff. Many store-bought coconut milks and plant-based alternatives rely on stabilizers or thickeners that can include animal-derived gelatin or other additives — making label-reading a chore. Here, you control every single ingredient: shredded coconut, hot water, and a pinch of salt, nothing more. The blending and straining process is surprisingly satisfying, and squeezing that nut milk bag until the pulp runs dry feels oddly rewarding. What comes out is a luscious, naturally thick milk that works beautifully in curries, smoothies, coffee, or baked goods. It keeps in the fridge for up to four or five days, so a quick batch at the start of the week sets you up nicely — just give it a shake before you pour.
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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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