Creamy, luscious, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that feels almost too simple for how good the results are. Store-bought versions often sneak in stabilizers, thickeners, or additives that can be hard to track, so making your own puts you completely in control of what goes into the carton — or jar, in this case. Hot water and unsweetened shredded coconut get blended together until thick and brilliantly white, then strained through a nut milk bag or cheesecloth to produce a silky, rich milk that rivals anything on a grocery shelf. The squeeze step is where the magic happens — working the pulp firmly until it's dry means you extract every last drop of that coconut flavor. It's naturally free from grains, gluten-containing cereals, and any grain-derived ingredients, making it a genuinely clean option for anyone navigating those restrictions. Pour it into coffee, use it as a base for curries or smoothies, or just sip it straight — it's that good. Store it in a sealed jar, give it a shake before using, and enjoy fresh coconut milk all week long.
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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.
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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