Yeast Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three pantry staples, this homemade coconut milk is a revelation compared to anything you'd pull off a store shelf. Canned and carton versions often sneak in stabilizers, emulsifiers, or other additives that can be a concern when you're keeping things clean and fermentation-free — here, you know exactly what's going in. The process is beautifully simple: shredded coconut and hot water get blended into a thick, fragrant white liquid, then strained through a nut milk bag or cheesecloth until you're left with pure, silky milk. That squeeze at the end is genuinely satisfying, and the result is noticeably fresher and more coconutty than anything pre-packaged. It works beautifully in smoothies, curries, soups, or anywhere a recipe calls for coconut milk. Keep a jar in the fridge and give it a good shake before each use — natural separation just means no weird additives holding it together, which is exactly the point.
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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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