Nightshade Free Vegan Homemade Coconut Milk
Creamy, luscious, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how impressive the results are. Store-bought versions often sneak in stabilizers, emulsifiers, or additives that can complicate clean eating, so making your own puts you fully in control of what goes into the carton — or jar, in this case. Hot water and shredded coconut are blended together until thick and white, then strained through a nut milk bag or cheesecloth to produce a silky, rich milk that tastes genuinely fresh. The squeeze step is where the magic happens — working the pulp dry extracts every last drop of that naturally sweet, fatty goodness. It keeps in the fridge for up to four or five days, and a quick shake brings it right back together after separation. Use it in curries, smoothies, oatmeal, or anywhere a creamy, plant-based liquid would make a dish sing.
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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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