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Coconut milk is a wondrous thing. Not only does the dairy alternative taste delicious, but it supports our insides too. Thanks to the anti-viral, anti-microbial properties found in coconut’s medium-chain fatty acids (MCFA), our immune system and taste buds are both delighted.
If you’re someone who loves to drink, cook or bake with coconut milk, this recipe is for you. It’s easy and affordable to make, allowing you to control what goes into your coconut milk. That means no nasty preservatives or BPA chemicals!
DIY Coconut Milk
- 1 cup shredded dried coconut flakes (sugar- and preservative-free)*
- 2–4 cups filtered water (2 for a thick milk, 4 for a thinner consistency)
*You may dry roast the coconut flakes prior to soaking for a nuttier flavor.
- Cheesecloth or nut-milk bag
- High-speed blender
- Container with tight-fitting lid, to store milk
- Soak coconut flakes in 2–4 cups filtered water for at least 1 hour.
- Pour mixture into a high-speed blender and puree on high until coconut is pulverized and mixture is creamy, about 5 minutes.
- Drape cheesecloth or nut-milk bag over a large bowl and pour milk in. Using your hands, squeeze out as much liquid as possible. Coconut milk may be stored in an airtight container in the fridge for up to 1 week.