Pork Free Vegan Homemade Coconut Milk
Rich, creamy, 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. The hot water gently softens the shredded coconut before blending, which helps extract every last drop of that luscious, naturally sweet flavor. A quick squeeze through a nut milk bag or cheesecloth is all it takes to go from blender to beautiful, silky milk in minutes. Store-bought canned versions can sometimes carry additives, stabilizers, or processing concerns that make label-reading a chore — making your own means you know exactly what's in it. It's endlessly useful in curries, smoothies, oatmeal, baked goods, or anywhere you'd reach for a creamy dairy-free liquid. Keep a jar in the fridge and give it a good shake before each use, since natural separation is just 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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