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2 cups coconut, dried shredded unsweetened
4 cups boiling water
Place coconut in a large glass bowl and add boiling water. Cover with a large plate and let sit until room temperature (a few hours). Then pour entire contents into a blender and blend at high speed for 2-3 minutes. May need less time for high speed blenders (Vitamix, Blendtec, etc).
Pour coconut mixture through a nutbag, cheese cloth, or mesh strainer and squeeze/press out as much milk as possible. Pour milk into a jar and place in fridge. After milk has completely cooled it may form a hard layer on the top, this is the healthy fat (do not discard!). This will dissolve when used in cooking or smoothies but you can also pour the entire contents back into the blender and blend again for another 30 seconds (you will not need to do this again). Milk will store in the fridge for up to 5 days. Optional: add a 1/2 tsp of vanilla or a few dates for sweetness.
Tip: save the coconut pulp for future baking!
Coconut is an excellent source of lauric acid which is antiviral, antifungal and antimicrobial. This is extremely helpful for bringing our gut microbiome back into balance by killing off unbeneficial bacteria while allowing the good ones to flourish. Wonderful support for the immune system & digestive tract!
HOMEMADE COCONUT MILK
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