Creamy Coconut Milk
Nondairy milks from the store are filled with unnecessary processed ingredients. It's very easy to make your own coconut milk at home from fresh coconuts.
Servings: 4 cups
Ingredients
- 1 coconut
- About 4 cups of filtered water depending how big your coconut is
- 1 tablespoon honey or 1 Medjool date
- Pinch of pink salt or sea salt
- ½ teaspoon 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
Remaining coconut
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
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