How to Make Homemade Coconut Milk

Homemade coconut milk is a great alternate to buying expensive pre-made milks or using canned coconut milk. It’s important to buy a good quality 100% shredded coconut that hasn’t had any sweeteners or preservatives added.
Use your homemade coconut milk as a a great base for smoothies like this Pina Colada Smoothie, ice creams (you have to try this Strawberry Chocolate Swirl Ice Cream), or simply enjoy it as a creamy drink! My little 16 month old loves this in his bottle at night. Enjoy!

Ingredients:

1 ½ cups (150 g) shredded coconut
4 cups (1 L) water
¼ tsp Himalayan salt
1 tsp vanilla extract
Pinch of 100% stevia or 1 tsp honey or maple syrup

Directions:

In a high speed blender blend all the ingredients for 5 minutes.
Using a nut milk bag or cheese cloth, pour the milk into a bowl and squeeze out the milk until you have only dry coconut meal. (This meal can be used in muffins, cookies or left in the milk for texture).
Store coconut milk in an airtight container. Use within 3-5 days. You can also freeze this for later.

Substitutions:

Water – Coconut water
Shredded coconut – any type of dried coconut, fresh coconut meat and coconut water

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes

Servings: 4

Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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Feb 28, 2015