Rice Free Vegan Homemade Coconut Milk
Creamy, rich, and made from just three ingredients, this homemade coconut milk is the kind of kitchen staple that makes everything else taste better. Store-bought versions often sneak in stabilizers, emulsifiers, or fillers that can be hard to track — making your own means you know exactly what's going in the jar. The process is surprisingly simple: blend shredded coconut with hot water and a pinch of salt, then strain through a nut milk bag or cheesecloth until you've squeezed out every last drop of silky liquid. The result is a thick, naturally sweet milk that works beautifully in curries, smoothies, soups, or anywhere you'd reach for a can. Because it's built entirely on coconut and water, it fits comfortably into grain-free and rice-free cooking without any workarounds or substitutions needed. It separates in the fridge the way good coconut milk should, so just give it a shake before using and it's ready to go.
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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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