This easy homemade coconut milk is ultra creamy and rich. It can be used in a variety of savory dishes, such as Peanut Tofu with Coconut Rice, Vegan Butter Chicken, Chickpea Curry, or Red Thai Curry. Or simply use in cereal, oatmeal, smoothies or vegan hot chocolate. It’s also perfect for dipping these Ultimate Chocolate Cookies in!
How to make homemade coconut milk
Find the complete recipe with measurements below. To a high powered blender, add the unsweetened shredded coconut, along with water and optional sweetener + vanilla. Blend on high until creamy and white, about 1-2 minutes. Strain through a nut milk bag, cheesecloth or clean thin tea towel. Pour into container of choice (I like these larger glass containers) and store in the refrigerator for 4-5 days, shaking each time before using. Enjoy!
More homemade plant milks
How to Make Almond MilkHow to Make Cashew MilkHow to Make Hemp MilkHow to Make Oat Milk
