Sesame Free Vegan Homemade Coconut Milk
Creamy, lush, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that makes you wonder why you ever bought the canned stuff. Store-bought versions can be a minefield of additives, thickeners, and shared-facility warnings, but this one is completely clean — just shredded coconut, hot water, and a pinch of salt. The process is surprisingly satisfying: a quick blitz in a high-speed blender, a firm squeeze through a nut milk bag, and you're rewarded with a silky, naturally rich milk that smells like a tropical dream. It works beautifully in curries, smoothies, oatmeal, or anywhere you'd reach for a dairy-free pour. Because every ingredient here is whole and straightforward, there's no guesswork about hidden allergens or cross-contact from complex processing lines. Make a batch, stash it in a jar in the fridge, and give it a good shake before each use — it keeps well for up to four or five days and tastes far fresher than anything from a carton.
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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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