Vegetarian Vegan Homemade Coconut Milk
Homemade coconut milk is one of those kitchen projects that feels almost magical — three humble ingredients transform into something rich, creamy, and genuinely better than anything that comes in a can. 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 squeezed out every last drop of silky liquid. What you're left with is a clean, pure coconut milk with no gums, stabilizers, or preservatives hiding in the ingredient list. It's a fantastic base for curries, smoothies, overnight oats, or dairy-free desserts, and knowing exactly what went into it makes every use feel intentional. The pulp left behind after straining is worth saving too — it can be dried and used in baking or added to granola for a little extra texture. Store it in a sealed jar in the fridge and give it a good shake before each use, since natural separation is completely normal and 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!