Macadamia 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 makes you wonder why you ever bought the canned stuff. The process is surprisingly simple — shredded coconut, hot water, and a pinch of salt go into the blender, and what comes out is a thick, brilliantly white milk that puts most store-bought versions to shame. Squeezing the blended mixture through a nut milk bag or cheesecloth is genuinely satisfying, and you end up with a silky, rich liquid that's free from gums, stabilizers, or any of the additives that sneak into commercial cartons. For anyone navigating tree nut concerns, this recipe is a clean win — coconut milk is naturally free from macadamia and other common tree nut culprits, and making it yourself means you control every single ingredient. It keeps in the fridge for up to four or five days, and a quick shake or stir brings it right back together after it separates. Use it in curries, smoothies, oatmeal, or anywhere you want a hit of natural coconut richness without any guesswork.
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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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