Seed Oil Free Vegan Homemade Coconut Milk
Making your own coconut milk at home is one of those small kitchen moves that genuinely changes how you cook and eat. Store-bought versions almost always sneak in emulsifiers, thickeners, or oils you didn't ask for — but this version is just shredded coconut, hot water, and a pinch of salt, nothing more. The process is surprisingly quick: blend, strain, squeeze, and you're done. What comes out is a rich, creamy milk that smells like fresh coconut and tastes far more vibrant than anything from a can or carton. It's completely free of industrially processed oils, making it a clean, wholesome base for curries, smoothies, oatmeal, coffee, or baked goods. The pulp left behind after straining can even be dried and used as coconut flour, so nothing goes to waste. Keep a jar in the fridge and give it a good shake before each use — it separates naturally, which is actually a sign of how pure and unprocessed it really is.
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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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