Seeds Free Vegan Homemade Coconut Milk
Creamy, rich, and made from just three simple ingredients, this homemade coconut milk is a revelation compared to anything you'd pull from a can. Store-bought versions often sneak in stabilizers, emulsifiers, or additives that can be tricky to vet, so making your own means you know exactly what's going into it. 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 that luscious liquid is squeezed out. What you're left with is a beautifully thick, naturally sweet milk that works in curries, smoothies, coffee, oatmeal, or anywhere else you'd reach for a dairy-free pour. Since the only ingredients are coconut, water, and a pinch of salt, it's completely free of seeds and seed-derived additives that can hide in commercial alternatives. It keeps in the fridge for up to four or five days, and a quick shake before using brings it right back together after separation. Once you see how easy this is, it's hard to justify buying the packaged stuff ever again.
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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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