Homemade Coconut Milk

Step 1

Pour 3 cups (720 ml) of water, 3 cups (720 ml) of coconut, and any other optional ingredients into a high-speed blender. Make sure it doesn't spill by covering it with a towel and putting a lid on it. A good two minutes of pulverizing is all that is needed to bring the mixture together.

Step 2

You can do this by taking a spoonful and tasting it. Add more dates, salt, or vanilla if necessary... For thicker sauces, add the remaining 1 cup (240 milliliters).

Step 3

Cover your mixing bowl or pitcher with a nut milk bag, a thin towel, or even a clean T-shirt to keep the mixture from evaporating while you mix it. For me, straining through a thin towel or nut milk bag is the best way to go about it. The pulp can be used in baked goods, oatmeal, smoothies, and energy bites.

Step 4

Re-seal and refrigerate in an airtight container Up to 5 days if appropriately refrigerated (sometimes more). This is a natural product with no preservatives, it can separate in the fridge and must be shaken before each use! To make smoothies, add it to your granola; make golden milk; make matcha lattes; or use it in baked goods, it is versatile.