Ever since we found out that our youngest is allergic to dairy (MAJOR diaper rash if he eats anything dairy) we have been buying almond milk and coconut milk for him to drink.
While we can get good deals on it with coupons and it lasts for a while in the fridge, he goes through so much of it that it still ends up being pretty expensive.
I just recently learned how to make coconut milk from scratch (well, almost from scratch… you use the coconut already shredded ) and I wanted to share the recipe with you guys!
Here’s how you make it:
- 4 cups of filtered water
- 2 cups of organic UNSWEETENED coconut flakes
- Put the water in a pan on the stove and turn the heat to medium-high.
- Once the water is hot (but not boiling), put the water and the coconut flakes into a blender (I prefer to use my Vitamix – best kitchen investment ever!) and blend for a couple of minutes until completely liquid.
- Put a cheesecloth in a mesh strainer and strain the liquid from the blender through the cheesecloth into another container (you likely will need to do this in two batches).
- Pour the milk into a container with a tight-fitting lid and store in the refrigerator for up to 5 days.
- Keep in mind that the coconut oil will separate so just shake it up really well before serving.
- *If you would like it to have some sweetness then you can add some honey to sweeten it some.
- Then dry out the remains (what’s left in your cheesecloth) to use as coconut flour! I love my food dehydrator, but you can also just put it on a baking sheet lined with parchment paper at a VERY low setting (as low as it can go) in your oven until it dries out.
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