Spice Free Vegan Homemade Coconut Milk
Homemade coconut milk is one of those kitchen projects that feels almost magical — three simple ingredients transform into something rich, creamy, and genuinely better than anything that comes out of a can. For anyone avoiding spices and additives, store-bought versions can be a minefield of guar gum, natural flavors, and other mystery additions that make label-reading exhausting. This version keeps things completely clean: shredded coconut, hot water, and a pinch of salt, full stop. The blending and straining process is satisfying and straightforward, and squeezing that nut milk bag until the pulp runs dry gives you a silky, full-bodied milk that's perfect for smoothies, curries, oatmeal, or sipping straight. Because the coconut softens in the hot water before blending, you get maximum creaminess without needing to push the blender to its limits. It keeps in the fridge for up to four or five days, so you can make a batch at the start of the week and have it ready whenever you need it — just give it a good shake first, since natural separation is totally normal and a sign there's nothing artificial holding it together.
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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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