HOMEMADE COCONUT MILK
HOMEMADE COCONUT MILK is the easiest, most delicious animal milk substitute I've ever made. It's easier than 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 additive-free (no gums), and the fat content does tend to separate, but with a little blending, it 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
HOMEMADE COCONUT MILK
Amount Per Serving (8 oz)
Calories 0
% Daily Value*
Sodium 12mg1%
Calcium 7mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Servings: 8 people
Ingredients
- 4 cups coconut flakes raw organic
- 1/2 gallon water
Instructions
- Add coconut flakes and water to a blender.
- Blend until smooth.
- Strain through a cheese cloth or nut bag over a kitchen funnel.
- Keep refrigerated for a week.
Notes
You can dehydrate the leftover coconut pulp and use it in recipes as flour for baking or make coconut wraps with it.
Nutrition
Serving: 8oz | Sodium: 12mg | Calcium: 7mg