Nutmeg Free Vegan Homemade Coconut Milk
Homemade coconut milk is one of those kitchen projects that feels almost magical — three humble ingredients transform into something rich, creamy, and genuinely better than anything that comes out of a can. Store-bought versions often sneak in stabilizers, thickeners, or spice blends that can be a real headache when you're trying to keep things clean and simple, so making your own puts you fully in control. The process is straightforward: blend shredded coconut with hot water and a pinch of salt, then strain through a nut milk bag or cheesecloth until you've squeezed out every last drop of silky liquid. What you're left with is a pure, lightly sweet coconut milk that works beautifully in curries, smoothies, oatmeal, baked goods, or anywhere else you'd reach for a dairy-free pour. It keeps in the fridge for up to four or five days, and a quick shake before using brings it right back together after separation. The leftover coconut pulp is also worth saving — it can be dried and used in baking or granola, so nothing goes to waste.
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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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