Paleo Vegan Homemade Coconut Milk
Creamy, rich, and made from just three ingredients, this homemade coconut milk is the kind of kitchen staple that quietly transforms everything it touches — from smoothies and curries to soups and baked goods. Store-bought versions often sneak in gums, emulsifiers, or preservatives that have no place in a grain-free, whole-foods lifestyle, so making your own is a genuinely smart move. The process is straightforward: blend unsweetened shredded coconut with hot water and a pinch of salt, then strain through a nut milk bag or cheesecloth until you've got a silky, naturally sweet milk that tastes nothing like the canned stuff. Squeezing the bag firmly is the key step — it's oddly satisfying and makes sure you get every last drop of that good fat. The finished milk keeps in the fridge for up to four or five days, and a quick shake before using brings it right back together after it separates. Having a jar of this on hand makes it so much easier to keep meals clean and flavorful without reaching for anything processed.
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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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