When I came across the idea of making coconut milk I was intrigued. Make your own milk? Wow, I wouldn’t have thought of it! Its amazing to me the things we can make that take very little effort.
You may wonder, why make your own when you can just buy it? Well, first off, we are eliminating so many ingredients that aren’t necessary, like Carrageenan and added synthetic vitamins, and if that’s not enough, the list of amazing benefits of coconut goes on and on. It’s antibacterial, antiviral, and antifungal. It helps boost our immune system, helps prevent anemia, provides electrolytes, and helps prevent fatigue to name a few!
And the taste, well, cannot compare to what we buy at the store. When I took my first drink I said out loud ” oh wow, that’s so good!” I poured some for my kids and got the same response, then for my husband, and yep, same response!
You probably want to know if it’s easy, right? If you can get through cracking the coconut, the rest is a breeze. Then it’s just adding coconut along with filtered water, and a few simple ingredients to your bullet or food processor.
After blending, strain through a cheese cloth, then transfer liquid into a glass storage container ( I use a mason jar) pretty simple, right?
The bottom line… it’s good stuff, and good for you too!
Creamy Coconut Milk
Ingredients
- 1 coconut
- About 4 cups of filtered water depending how big your coconut is
- 1 tbsp honey or 1 Medjool date
- Pinch of pink salt or sea salt
- 1/2 tsp cinnamon optional
Instructions
- With a hammer hit the coconut in the middle where you will see a line that goes around the coconut. Keep hitting and rotating, it will crack open into two sections.
- Turn each coconut half over and give it a whack and the coconut should come out. Whatever is left behind can be pried out with a butter knife.
- With a potato peeler peel the dark brown skin off until it's just white flesh remaining.
- Rinse coconut off if needed
- For every one cup of coconut add 2 cups filtered water into you blender or bullet. (I usually get 2 cups coconut, and I use 4 cups water)
- Add honey, salt, and cinnamon. Blend for about 2 minutes or until there are no more chunks left.
- Strain through a cheesecloth into a bowl. (now I use a nut milk bag, and it's so much easier! Squeeze the cheesecloth (or nut bag) to get all the liquid. I usually do half at a time.
- Pour coconut milk into a glass jar and refrigerate. Enjoy!
Notes
You can dry out remaining coconut on a cookie sheet in the oven at the lowest setting, until completely dry and blend in a bullet or coffee grinder for fresh coconut flour. Buy cheesecloth here
heres the nut milk bag I have
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