- A nut milk bag, muslin cloth or I’ve used a fine tea towel before
- 2 cups of coconut flakes (or I’ve used the flesh of a fresh coconut as well)
- 2 cups warm filtered water, boiled then cooled slightly
- 1 glass jar for storage
- & about 2 mins of your time
- Place the ingredients in a blender, blend until smooth (about 1 min)
- Place the milk bag or muslin cloth over a jug & pour the milk in
- Squeeze out any remaining juice
- Keep the pulp (desiccated for later use for dessert, Asian dishes etc… I often freeze mine in glass if I’m not using straight away)
- Pour the milk into the jar. It will keep in the fridge for up to a week.
The inspiration for this recipe comes from Lee Holmes at Supercharged Foods.
Note: To make the recipe creamier eg a coconut cream, add 3-4 cups of the flakes to 1 cup of water (depening on your preferred consistency)
If you’re thinking how bad coconut is, don’t. Coconut has had a bad wrap in the past, for its saturated fat content. The fat is actually in the form of an acid, called lauric acid and is more readily absorbed by the body than other forms of saturated fat. It is one of natures most nourishing foods. I have posted about this before & will do another post soon with a bit more information on the wonderful benefits of going Coconuts!
I would love to hear your comments and thoughts on the recipe and all things coconut, just post your comments below.