Whole 30 Vegan Homemade Coconut Milk
Creamy, rich, and made from just three ingredients, this homemade coconut milk is the kind of pantry staple that quietly transforms everything it touches — from smoothies and curries to soups and sauces. Store-bought versions often sneak in gums, emulsifiers, or added sugars that can derail a Whole30 round, so making your own is genuinely the cleanest route. All you need is unsweetened shredded coconut, hot water, and a pinch of salt, blended together and strained through a nut milk bag or cheesecloth until silky smooth. The process takes only a few minutes of active effort, and the result is a lush, naturally sweet milk with no additives, no preservatives, and nothing to second-guess on a label. It separates in the fridge just like the real thing — because it *is* the real thing — so just give it a shake or stir before pouring. Keep a jar on hand and you'll find yourself reaching for it constantly throughout the week.
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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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