It’s one of the most-frequently-asked-for recipes in my arsenal, so I asked myself for permission to republish this recipe here. Guess what: I said yes! So here, by special permission of kellyboaz.com, is How to Make Your Own Coconut Milk.
Why coconut milk? Well, it’s delicious, inexpensive, and full of medium chain triglycerides (MCTs). MCTs are great for your brain health, metabolism, keep you feeling full longer, and are more quickly burned as a source of energy (rather than stored as fat). All of this makes a great alternative to splash on cereals, mix in smoothies, or add to your favorite recipes!
1 cup Organic Unsweetened Shredded Coconut (available at Moberly in bulk or in packages by Camino)
6 cups filtered water, divided
Nut milk bag or cheesecloth
Lidded Container (ie Mason Jar)
Add coconut to blender with 3 cups of water. Blend until the mixture looks fairly homogeneous. Pour the mixture through your nut milk bag or cheesecloth into your large bowl. Squeeze the bag to remove excess moisture and return the coconut pulp to the blender. Add remaining 3 cups of water and repeat the process.
Pour your new coconut milk into your container (fills about 1 3/4 mason jars) and store in the fridge for up to five days. The coconut milk will separate in the fridge, so you can either shake it up to use as milk, or scoop the cream off the top and use in place of whipped cream. You’re welcome.
Have you made your own non-dairy milks? Which is your favorite?
About The Author:
Kelly Boaz, CNP
Kelly is a holistic nutritionist, specializing in eating disorder recovery and food freedom. She is also a public speaker (TEDx King St. West, TDSB) and a writer. Learn more about Kelly, and about booking private consultations at kellyboaz.com Twitter: @kelly_boaz Facebook: /KellyBoazDotCom