Barley Free Vegan Homemade Coconut Milk
Rich, creamy, and made from 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 sneak in stabilizers, emulsifiers, or additives processed on shared lines with grain-based ingredients, so making your own is a genuinely smart move for anyone navigating grain sensitivities. Hot water and shredded coconut go into the blender, and what comes out is a thick, fragrant milk that puts the canned stuff to shame. The squeezing step is oddly satisfying — you'll be surprised how much silky liquid you can coax out of a handful of coconut. It's naturally vegan, completely free of grain-derived thickeners, and endlessly versatile for smoothies, curries, oatmeal alternatives, or baking. Keep a jar in the fridge and give it a good shake before each use, since that natural separation is actually 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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