Homemade Coconut Milk

Coconut milk is incredibly nourishing.

Unfortunately, most brands on the market today contain fillers, preservatives, and thickeners like guar, locust bean, and xanthum gum. These ingredients can really distrupt digestion, especially for those of us with sensitive tummies, IBS, or leaky gut. Not to mention, the $$$.

Thankfully, homemade coconut milk is very easy to make, and tastes so much better than the boxed kind, anyways. This simple Homemade Coconut Milk recipe only requires two ingredients - shredded coconut and filtered water - and a powerful high speed blender or food processor.

recipe

4 cups filtered water

2 cups unsweetened shredded coconut

Optional

Dates (for sweetness)

Vanilla

Sea Salt

Cocao Powder

METHOD

In a small saucepan or kettle, bring water to boil. Once boiled, allow water to cool slightly before blending.

Combine shredded coconut and boiled water in a high speed blender or food processor. Blend on high for approx. 5 minutes, until a thick milk has formed.

Cover a medium sized mixing bowl with a cheesecloth or thin towel, then pour milk over the top to strain out excess coconut chunks. The leftover coconut can be baked and used in granola, bliss balls, cookies, etc. I like to toast it with coconut oil, sea salt, and cinnamon, then use it as a crunchy smoothie bowl topping!

Once strained, transfer milk to a jug or large jar to store. The milk will last up to 5 days in the refrigerator.