Low FODMAP Vegan Homemade Coconut Milk
Creamy, rich, and made from just three ingredients, this homemade coconut milk is a pantry staple worth mastering. Store-bought versions can be a minefield of gums, emulsifiers, and additives that don't always play nicely with a low FODMAP approach, so making your own puts you fully in control. The process is straightforward — blend, strain, squeeze — and the result is a silky, full-bodied milk that works beautifully in curries, smoothies, soups, or anywhere you need a luscious dairy-free base. Using unsweetened shredded coconut keeps the ingredient list clean and the flavor pure, with just a pinch of salt to round everything out. Coconut milk in moderate servings fits comfortably within low FODMAP guidelines, making this a genuinely useful recipe to have on rotation. It keeps in the fridge for up to four or five days, so you can batch it at the start of the week and reach for it whenever a recipe calls for something creamy and plant-based.
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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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