PCOS Friendly Vegan Homemade Coconut Milk
Rich, creamy, and made from just three ingredients, this homemade coconut milk is the kind of kitchen staple that quietly upgrades everything it touches — from smoothies and curries to overnight oats and golden milk lattes. For anyone managing hormonal health through diet, store-bought coconut milk can be a minefield of gums, emulsifiers, and additives that have no business being in a simple pantry ingredient. Making it yourself means you control exactly what goes in, and what stays out. The process is surprisingly satisfying: a quick blend, a firm squeeze through a nut milk bag, and you're left with a silky, naturally fat-rich milk that supports the kind of whole-food eating that works with your body rather than against it. Coconut's medium-chain fatty acids are a welcome addition to an anti-inflammatory approach to eating, and this recipe leans into that without any fuss. It keeps in the fridge for up to four or five days, so a small batch goes a long way through the week. Just give it a shake before you pour — that natural separation is actually a sign there's nothing artificial holding it together.
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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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