Once you experience the ease, simplicity, creaminess and deliciousness of your very own homemade non-dairy milk, there is no turning back! When making healthy lifestyle shifts, especially if you are using mylk on a daily basis for smoothies, elixirs or granola, I highly recommend preparing your own. Most of the packaged milks contain no nuts at all, and unfortunately only guarantee added synthentic vitamins, fillers, binding agents and artificial flavours.
Holistic Tip: Use your fresh coconut milk to prepare one of my Superfood Elixirs. Get the Free E-Book: Superfood Teas or use this for making the filling of my dairy free StRAWberry Cheese Cake.
Fresh Coconut Milk
2 cups coconut meat
4 cups of coconut water or purified water
1/2 tsp cinnamon
1/2 tsp of pink Himalayan salt
1 tbsp maple syrup (honey or 2 medjool dates, pitted )
1 tsp pure vanilla extract (or bean/powder)
Fill blender with fresh coconut meat and cover with coconut water. Blend on high speed until smooth and all pieces are broken up.
To drain coconut milk, place a nut milk bag over a large bowl and squeeze it through. If you like, save the meat (pulp), dehydrate and use to make homemade coconut flour.
Rinse the blender. Return milk to blender. Add cinnamon, salt, vanilla and sweetener of choice. Keep refrigerated and drink within 3-5 days.
Want to try something tasty?
Blend with 1 ripe organic banana for a creamier, sweeter milk.