Pescatarian Vegan Homemade Coconut Milk
Creamy, rich, and made from just three pantry staples, this homemade coconut milk is the kind of kitchen project that makes you wonder why you ever reached for a can. The process is surprisingly simple — shredded coconut, hot water, and a pinch of salt go into a blender, and what comes out is a thick, velvety milk that puts most store-bought versions to shame. Squeezing the blended mixture through a nut milk bag or cheesecloth is oddly satisfying, and you end up with roughly two cups of silky liquid ready to go. Because you control every ingredient, there are no gums, stabilizers, or additives sneaking into your curries, smoothies, or baked goods. It keeps well in the fridge for up to four or five days — just give it a good shake before using since natural separation is totally normal and actually a sign you made the real thing. Whether you're stirring it into a sauce or pouring it over fruit, this fresh batch brings a clean coconut flavor that canned milk simply can't match.
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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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