Low Iodine Vegan Homemade Coconut Milk
Making your own coconut milk from scratch is one of those kitchen projects that feels almost too simple for how satisfying the result is. Creamy, lightly sweet, and genuinely rich, this homemade version puts canned and carton varieties to shame in both flavor and texture. For anyone navigating a low-iodine approach, store-bought plant milks can be a minefield — many are fortified with additives or processed with equipment that introduces unwanted ingredients. This recipe keeps things clean with just shredded coconut, hot water, and a pinch of salt, so you know exactly what's going into every drop. The blending and straining process takes only a few minutes, and squeezing the bag until the pulp runs dry is oddly therapeutic. You'll end up with about two cups of silky, naturally iodine-friendly milk that works beautifully in smoothies, curries, oatmeal, or anywhere you'd reach for a dairy-free pour. Just give it a good shake before using, and it'll stay fresh in the fridge for several days.
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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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