Turkey Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three pantry staples, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how good the results are. Hot water and unsweetened shredded coconut come together in a blender to produce a thick, white milk that puts most canned versions to shame. The process is straightforward — blend, strain, squeeze — and the payoff is a silky, naturally sweet liquid you can use in curries, smoothies, oatmeal, or anywhere a creamy base is called for. Because you control every ingredient, there are no additives, stabilizers, or mystery thickeners hiding in the mix. The pulp left behind after straining can even be dried and repurposed, so nothing goes to waste. Store it in a sealed jar in the fridge and give it a good shake before each use, since natural separation is just a sign that it's the real deal.
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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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