Honey 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 go into the blender, and what comes out is a thick, velvety milk that's completely free of sweeteners, additives, or anything you didn't put in yourself. That matters more than you might think — plenty of store-bought coconut milks sneak in honey-derived ingredients or other sweeteners that can quietly derail a recipe. Here, you're in full control of every drop. The straining step is oddly satisfying, and squeezing the bag until the pulp runs dry gives you a beautifully clean, white milk that's ready to pour into curries, smoothies, oatmeal, or coffee. It keeps in the fridge for up to four or five days, and a quick shake brings it right back together after separation. Once you taste how fresh and coconutty this is compared to anything in a carton, it's hard to go back.
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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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