Coconut Milk

Homemade milks are fresh, free of additives and preservatives, and you can manage the “nutrient density” of what you are putting in your body: the quality of the ingredients, sugar levels, taste and texture.

You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks.

Here is a recipe we use in our home to make coconut milk. So from our home to yours…enjoy!

Coconut Milk
Yield: 2 1/2 cups, 4 servings

Ingredients:
2 1/2 cups very hot water
1 1/2 cups unsweetened shredded dried coconut, unsoaked

Directions:
Put 1 1/2 cups of the water and the coconut in a blender. Process on low to medium speed until smooth. Add the remaining cup of water and process on high speed until smooth. Let sit for 5 minutes.

Put a fine-mesh strainer over a large bowl and pour the coconut mixture through it. Stir and press the pulp with a rubber spatula to extract as much milk as possible. Discard the pulp. ALTERNATIVELY, use a nut milk bag or cheesecloth to strain the milk. Stored in the refrigerator in a tightly sealed glass jar, coconut milk will keep for 5 days. It tends to separate, so shake well before using.