Gluten Free Vegan Homemade Coconut Milk
Rich, creamy, and made from just three ingredients, this homemade coconut milk is the kind of kitchen project that makes you wonder why you ever bought the canned stuff. Shredded coconut and hot water come together in a blender, and within minutes you have a silky, naturally sweet milk that's completely free from the thickeners, emulsifiers, and additives that sneak into most store-bought versions. Because every ingredient here is inherently grain-free, there's no need to scrutinize labels or worry about hidden gluten — it's clean and simple by nature. The straining step is genuinely satisfying, and squeezing every last drop from the pulp gives you a milk that's noticeably thicker and more flavorful than anything from a carton. It separates in the fridge just like the real thing should, so a quick shake before use is all it takes to bring it back together. Use it in curries, smoothies, overnight oats, or anywhere a lush, dairy-free liquid would make things taste more indulgent.
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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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