Soy Free Vegan Homemade Coconut Milk
Creamy, luscious, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how impressive the results are. Store-bought versions often sneak in emulsifiers, thickeners, or additives that can be tricky to vet, but this one is completely transparent — shredded coconut, hot water, and a pinch of salt, full stop. The blending and straining process is genuinely satisfying, and squeezing that last bit of liquid from the pulp feels oddly rewarding. What comes out is a rich, naturally sweet milk that's perfect for curries, smoothies, oatmeal, or anywhere you'd reach for a creamy dairy-free base. Because it's made entirely from whole coconut and water, there's zero chance of hidden soy derivatives slipping in — something that's surprisingly common in packaged plant milks. It separates naturally in the fridge, which is actually a sign of how clean and additive-free it is, so just give it a good shake before using. Once you've made a batch, it's hard to go back to the 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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