COCONUT MILK
INGREDIENTS
3 cups of shredded unsweetened coconut
5-6.5 cups (720-960 ml) water (use less water for thicker, creamier milk!)
Pinch salt
optional: 1 date or 1 Tbsp (15 ml) maple syrup for sweetness
optional: 1/2 tsp vanilla extract
optional: 2 Tbsp (10 g) cocoa or cacao powder for chocolate “milk” or 1/4 cup fresh berries for berry “milk”
HOW I MAKE IT
PREP: Measure the coconut, salt and other optional items
BLEND: Pour all the contents in the blender and blend on high. Blend for about 2 minutes or until the mixture seems well combined. Scoop out a small sample with a spoon to test flavor/sweetness. Add more dates, salt, or vanilla as needed. Add remaining 1 cup (240 ml) water if too thick.
Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel, or a clean T-shirt. In my experience, it benefits from a single strain either through a very thin towel or nut milk bag. You can save pulp for baked goods or to add to oatmeal, smoothies, or energy bites.
Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Enjoy cold or hot and shake before use, as it can separate in the refrigerator (due to no preservatives!). Can be used in smoothies, with granola, for golden milk, for matcha lattes, or for baked goods.
