Peanut Free Vegan Homemade Coconut Milk
Making your own coconut milk at home is one of those small kitchen projects that feels almost magical — three simple ingredients transform into a rich, creamy liquid that puts most canned versions to shame. The process is straightforward: shredded coconut and hot water get blended until silky smooth, then strained through a nut milk bag or cheesecloth until every last drop of goodness is squeezed out. Store-bought coconut milk can sometimes carry "processed in a facility with peanuts" warnings, so blending your own from scratch gives you complete peace of mind about what's actually in the carton. The result is a luscious, naturally sweet milk that works beautifully in curries, smoothies, oatmeal, or anywhere you'd reach for a dairy-free pour. A pinch of salt is the quiet hero here, rounding out the flavor without overpowering the coconut's natural sweetness. It keeps in the fridge for up to four or five days, and a quick shake before use is all it takes to bring it back together after it separates — which is actually a sign you made the real thing.
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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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