AIP Friendly Vegan Homemade Coconut Milk

Rich, creamy, and made from just three ingredients, this homemade coconut milk is the kind of kitchen staple that quietly transforms everything it touches — from smoothies and curries to soups and baked goods. Store-bought versions often sneak in gums, emulsifiers, or additives that can be problematic for anyone following a strict elimination protocol, so making your own puts you fully in control of what goes into your body. The process is beautifully simple: blend shredded coconut with hot water and a pinch of salt, then strain through a nut milk bag or cheesecloth until you're left with a silky, naturally sweet milk that rivals anything in a can. Letting the coconut rest in the hot water before blending is a small but smart step that helps break down the fibers and coax out maximum creaminess. Once strained, it keeps in the fridge for up to four or five days, so you can batch it at the start of the week and have it ready whenever a recipe calls for it. Just give it a good shake before using — the natural separation is a sign there's nothing artificial holding it together, which is exactly the point.

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