Coconut Milk

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Making coconut milk may seem like an intimidating task, but once you see how easy it is you will never buy it premade again! I do want to note that for straining if you have or prefer to use a ‘nut milk bag’ to strain the coconut feel free. This special bag is designed especially for making milk substitutes like almond, coconut, and cashew. You can find these pretty easily online, and they are usually pretty inexpensive. However, if you don’t have one or don’t want to purchase one, cheese cloth will work just as well. Remember to shake the milk before using as the fat will separate from the water. Coconut milk is rich in MCT (medium-length triglyceride) fats that help with heart health, cholesterol levels, excess belly fat, and blood sugar control. It’s the perfect replacement for traditional dairy milk in smoothies, cooking, and baking; while adding a slightly sweet tropical flavor you will fall in love with!     

Coconut Milk

Serves 4
Prep: 13 min                                                                                                                                                           
Blending : 2 min                                                                                                                                                                                           Total: 15min
Beginner

Ingredients:

2 Cups coconut flakes, unsweetened (shredded works too) 

4 Cups hot water (about 200°F almost boiling)

2 Tbsp. honey 

2 tsp vanilla extract, no additives 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Set up your high-speed blender with the standard blade attachment.
  3. Heat 4 cups of water to almost boiling, about 200°F.
  4. Add in hot water and coconut flakes to the blender.
  5. Allow to sit for 5 minutes to help the coconut soften.
  6. After sitting, add in honey and vanilla extract.
  7. Blend on high for 2 minutes, or until smooth. You will still see small specs of coconut in the mixture.
  8. Once blended, strain through a mesh strainer with a thin dish rag on top. Once all the liquid has been poured through, grab the edges of the dish cloth and bring together to pick up. Twist the rag to form a ball of coconut and squeeze any liquid out you can.
  9. Dispose of the leftover coconut and store milk in jars or containers in the refrigerator for up to two weeks. Separation will usually occur and is completely normal. Simply shake before using.   

                                                

Nutrition Facts: 
Calories- 317
Carbs- 20.9 g
Fat- 24 g
Protein- 0 g