Craft your own fresh and delicious coconut milk with this simple recipe! Using just shredded coconut, water, and a touch of sweetness from a medjool date, you'll have a versatile and nutritious dairy-free milk that's perfect for all your culinary needs or just drink it on it's own.
Ingredients
- 2 cups of shredded coconut or coconut flakes
- 3 or 4 cups of water (use 3 cups for thicker milk, 4 cups for a lighter consistency)
- 1 medjool date (without pit)
Instructions
- Combine the shredded Coconut and Hot Water into a blender.
- Blend Thoroughly. Blend the mixture on high speed for about 2-3 minutes. You want to blend until the mixture is smooth and the coconut is finely ground.
- Strain the Mixture: Line a bowl with a nut milk bag, cheesecloth, or a fine mesh strainer. Pour the blended mixture through the cloth or strainer. Gather the cloth and twist to squeeze out as much liquid as possible. If using a mesh strainer, use a spoon to press the coconut pulp and extract the milk.
- Optional Second Strain: For an even smoother consistency, you can strain the milk a second time through a clean cloth or strainer.
Store the Milk:
Pour the freshly made coconut milk into a glass jar or container with a tight-fitting lid. It can be stored in the refrigerator for up to 4-5 days. Shake well before each use, as natural separation may occur.
Tips:
Reuse the Pulp: Don’t throw away the leftover coconut pulp! You can dry it out in a low oven and use it as coconut flour in baking or add it to smoothies and oatmeal for extra fiber.
Flavoring Options: You can also skip the medjool date if you prefer less sweetness. For a flavored twist, consider adding a splash of vanilla extract or a pinch of cinnamon.
