"When your children are off from school they get to help out in the kitchen. This morning my 8 year old daughter was squeezing fresh #coconutmilk like a pro! Empower children to do it themselves and they will have the skills for a lifetime. "
Homemade Coconut Milk Two Ways
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Coconut Milk Two Ways
Living Raw Coconut Milk
2 mature organic coconuts (rough brown shell)
4 to 5 cups filtered or spring water (depending on how thick you want your milk)
Pinch of Himalayan salt, optional
Crack open the coconuts making sure to save the coconut water for smoothie. Remove flesh from coconut with knife, peel brown skin off, and rough chop flesh into cubes. Place coconut, water, pinch of salt if using in high-speed blender and blast it on high until smooth. Strain through nut-milk bag or mesh sieve. Squeeze out the milk and pour in a glass bottle or mason jar. (Set pulp aside to dehydrate into coconut flour if you wish.) Keep milk refrigerated up to 4 days.
Fresh Coconut Milk
1 bag 8oz (227g) organic fine shredded coconut, unsweetened (Let's Do... Organic is a great brand in the US)
5 cups warmed filtered water
Pinch of Himalayan salt, optional
In a large bowl soak the shredded coconut with warm water for about 30 minutes. Pour the coconut and water into high-speed blender, add pinch of salt if using. Blend on high until smooth. Strain through nut-milk bag or mesh sieve. Squeeze out the milk and pour in a glass bottle or mason jar. Keep milk refrigerated up to 4 days.
For both version, if your coconut milk sits in the refrigerator the fat will collect on the top, do not panic, just mix it up with a long wooden spoon or chopstick and shake well. You can also give it a quick spin in the blender to reincorporate it. Add your sweetener of choice (dates, coconut nectar, maple syrup, etc.) or flavor (vanilla, matcha) while blending if you wish. We prefer the plain version.