Cook Time
1 min
Resting time
5 mins
This is be the easiest, most delicious animal milk substitute I've ever made. It's easier that going to a store! And because I don't always feel like swinging my machete around (especially not at 6 am in the morning while making breakfast), I stock up on dehydrated coconut flakes and keep them refrigerated until it's time to bring coconut back to life.  This milk has no added sugar, it's additives free (no gums) and the fat content does tent to separate but with a little blend can quickly get to the right consistency.  Or you can scoop out the fat to make whipped cream or ice cream.  You can adjust the fat content by adding or subtracting coconut flakes.

Nutrition Facts
Amount Per Serving (8 oz)
Calories 140 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 12g75%
Sodium 19mg1%
Potassium 115mg3%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 1g1%
Protein 1g2%
Vitamin C 0.3mg0%
Calcium 13mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Servings: 8 people
Calories: 140 kcal
  • 2 cups coconut flakes raw organic
  • 1/2 gallon water
  1. Add coconut flakes and water to a blender.

  2. Blend until smooth.

  3. Strain through a cheese cloth or nut bag over a kitchen funnel.

  4. Keep refrigerated for a week.

Recipe Notes

You can dehydrate the leftover coconut pulp and use it in recipes as flour for baking or make coconut wraps with it.

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