Dairy Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three pantry staples, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how good the results are. Store-bought cartons often sneak in additives, stabilizers, or shared dairy processing lines that make label-reading a chore — making your own cuts through all of that noise. The method is straightforward: shredded coconut and hot water go into a blender, then the blended mixture gets squeezed through a nut milk bag or cheesecloth until every last drop of silky liquid is extracted. What comes out is thick, naturally sweet, and genuinely versatile — perfect for curries, smoothies, oatmeal, baked goods, or anywhere you'd reach for a creamy base. A pinch of salt rounds out the flavor in a subtle but noticeable way. It keeps in the fridge for up to four or five days, and a quick shake before using is all it takes to bring it back together after it separates. Once you see how simple this is, going back to the carton will feel completely unnecessary.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!