Ginger Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three pantry staples, this homemade coconut milk is the kind of kitchen project that makes you wonder why you ever bought the canned stuff. Shredded coconut, hot water, and a pinch of salt are all it takes — no thickeners, no additives, and absolutely nothing that could sneak in unwanted ingredients. For anyone navigating a sensitivity to warming spices or certain botanical extracts, making your own milk from scratch means you know exactly what's in every drop. 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 lush, naturally sweet milk that works beautifully in smoothies, curries, oatmeal, or anywhere you'd reach for a creamy dairy-free base. It keeps in the fridge for up to four or five days, so a single batch can carry you through most of the week — just give it a good shake before pouring.
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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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