Walnut Free Vegan Homemade Coconut Milk
Creamy, lush, and made with just three ingredients, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how good the results are. Store-bought versions often come loaded with stabilizers, gums, and additives — and checking every label for unexpected nut-derived ingredients gets old fast. Making it yourself means you know exactly what's in the carton, which is a genuine relief when you're navigating tree nut concerns. The process is straightforward: shredded coconut and hot water go into a blender, get blitzed until thick and white, then strained through a nut milk bag or cheesecloth until you're left with silky, rich coconut milk. A pinch of salt rounds out the flavor beautifully. It keeps in the fridge for up to four or five days and works brilliantly in curries, smoothies, oatmeal, or anywhere you'd reach for a creamy dairy-free pour. Just give it a shake before using — natural separation is totally normal and actually a sign there's nothing weird hiding in there.
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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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