Legume Free Vegan Homemade Coconut Milk
Creamy, luscious, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that makes you wonder why you ever bought the canned stuff. Shredded coconut and hot water come together in a blender to produce a rich, naturally white milk that's completely free of legumes, additives, and the mystery thickeners that sneak into store-bought versions. The straining step is genuinely satisfying — a firm squeeze through a nut milk bag or cheesecloth and you're left with a silky liquid that smells like a tropical dream. It works beautifully in curries, smoothies, oatmeal, or anywhere you'd reach for a creamy dairy-free base. Because the ingredient list is so short and transparent, there's no guesswork about what's actually in your glass or your pot. Store it in a sealed jar in the fridge and give it a good shake before using, since natural separation is just a sign that nothing artificial is holding it together.
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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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