Turmeric Free Vegan Homemade Coconut Milk
Rich, creamy, 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. Hot water and unsweetened shredded coconut come together in a blender to produce a thick, white milk that's genuinely luscious — no additives, no stabilizers, no surprises on the label. For anyone navigating a sensitivity to certain spices and anti-inflammatory compounds, store-bought coconut products can be a minefield, since many brands blend in unexpected extras. Making it yourself means you know exactly what's in the jar. The process is straightforward: blend, strain through a nut milk bag or cheesecloth, and squeeze until the pulp runs dry. What you're left with is about two cups of silky coconut milk that's perfect for curries, smoothies, oatmeal, or anywhere else you'd reach for a creamy dairy-free base. It keeps in the fridge for up to four or five days — just give it a good shake before pouring, 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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