Quickie Coconut Milk

This labor day weekend has found me in the kitchen cooking up a storm and in the yoga studio getting my @$$ kicked while completing the pre-req hours for a yoga teacher training that I’m hoping to begin in January.  So I’ve been sore and well-fed. 🙂

I recently placed an order from Amazon for a Nut Milk Bag and it arrived on Saturday!  This morning, after a brutal ZGYM workout, I made coconut milk from scratch and it came out amazing!!  If you’re like me and have been shelling out too much money on Silk or So-Delicious coconut milk, filled with preservatives and often cane sugar, give this a try.  With a Vitamix or high-powered blender it takes less than 10 minutes and is a perfect consistency.

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Ingredients:

  • 1 cup Unsweetened Coconut Flake
  • 1.5 cups Warm Water (not hot, warm from the tap or filtered that’s warmed up is fine)
  • Optional: 1/4 tsp. Vanilla
  • Optional: 1/2 tsp. Honey, or sweetener of your choice

Directions:

  1. Add 1 cup of the warm water to the coconut flake and blend in a Vitamix or high-powered blender and blend on HIGH for 2-3 minutes.
  2. Over a pitcher or bowl pour the contents into a nut milk bag and squeeze out as much liquid as possible.  Note: the milk will be HOT after being blended that long, I squeezed with a towel over my hand.
  3. Add remaining pulp back into blender and add the last 1/2 cup of warn water.  Blend on HIGH another 1-2 minutes.
  4. Once again, pour the contents through the nut milk bag and squeeze the milk out into your pitcher or bowl.
  5. If you want to sweeten or flavor the milk, put the milk back into the blender, add the vanilla and honey (or whatever flavors and sweeteners you’d like) and blend on 8 for ~20-30 seconds.  
  6. Yeilds ~3 cups.  Recipe can easily be doubled.

Just like with the almond milk, I was impressed by how easy this is and how great the results are.  I also greatly appreciate the control I get over the final product.  I like to use a slightly sweetened vanilla milk in my morning smoothies, but I’ve found it’s impossible to find a vanilla coconut milk at the grocery store that doesn’t either contain cane sugar (which I’m allergic to) or artificial sweeteners.  Also, even when I purchase unsweetened coconut milk it has stabilizers and preservatives.  This way I get the freshest product possible catered to my own tastes.

Now, what to do with the remaining coconut pulp? 😉