Interstitial Cystitis Friendly Vegan Homemade Coconut Milk
Rich, creamy, and made from just three simple ingredients, this homemade coconut milk is a kitchen staple worth mastering. For anyone managing interstitial cystitis, store-bought coconut milks can be a minefield of additives, preservatives, and citric acid — all common bladder irritants hiding in plain sight on the ingredient label. Making it yourself means you know exactly what's going in the jar, and in this case, that's shredded coconut, hot water, and a pinch of salt — nothing more. The process is surprisingly satisfying: a quick blend, a good squeeze through a nut milk bag, and you're left with a silky, naturally sweet milk that rivals anything from a can. It works beautifully as a base for smoothies, soups, or anywhere a creamy dairy-free liquid is called for. Store it in a sealed jar in the fridge and give it a shake before each use, since natural separation is just part of the charm.
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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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