Nitrate & Nitrite 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 good the results are. Canned and carton versions often sneak in additives, stabilizers, and preservatives that have no business being in something so naturally simple — making this blended-from-scratch approach a genuinely cleaner option. Shredded coconut and hot water go into the blender, and what comes out is a thick, brilliantly white milk that puts the store-bought stuff to shame. The squeeze-and-strain step is oddly satisfying, and watching that silky liquid pour into the bowl is a small but real kitchen triumph. It's rich enough to use in curries and soups, smooth enough to stir into coffee or oatmeal, and pure enough that you know exactly what's in every drop. Keep a jar in the fridge and you'll find yourself reaching for it constantly — just give it a good shake first, because that natural separation is a sign there's nothing artificial 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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