COCONUT MILK RECIPE

Preface:  I love dairy.  All forms of dairy.  And I have absolutely no dairy intolerance (at least that I am physically aware of).  Yet, I do want to be mindful of how much dairy I put into my body.  I realize my skin is so much better and I have more energy when I am consuming it in smaller amounts then would be my natural tendency.  

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Making coconut milk might just be one of the easiest things you can ever do.  

INGREDIENTS:

  • 1 cup unsweetened coconut, either flakes or shreds will do, sometimes I use both
  • 2 cups boiled water (for not as creamy milk, up to 4 cups of water)

Bring water to boil, pour over coconut in a heat safe bowl.  Allow to sit for at least 30 minutes, up to 2 hours.  Put in vitamix or blender on high for one minute.  Strain coconut pulp using a nut milk bag.  Pour coconut milk into sterilized glass jar and store in the fridge.  Store coconut pulp in freezer to use for bread or granola or in fridge for immediate use in breakfast bowls or the like.  

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