Red Meat Allergy Friendly Vegan Homemade Coconut Milk
Creamy, luscious, and made from just three pantry staples, this homemade coconut milk is the kind of kitchen project that feels almost too easy for how satisfying the result is. The process is straightforward — blend shredded coconut with hot water and a pinch of salt, then strain until you're left with a silky, rich milk that puts most canned versions to shame. Because you control every ingredient that goes into it, there's no second-guessing labels or worrying about unexpected additives hiding in the carton. It's naturally free from animal products of any kind, making it a genuinely versatile base for smoothies, curries, soups, or dairy-free desserts. The squeeze-and-strain step is oddly therapeutic, and watching that thick white liquid pour into the bowl is genuinely rewarding. Store it in a sealed jar in the fridge and give it a good shake before each use — it separates naturally, which is actually a sign you made the real thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!