Ever since I was introduced to the art of making my own nut milk, I couldn’t bare to buy the boxed variety in stores. The main reason, other than the cost, is that preservatives are added to these milks, to retain freshness for much longer. The only thing I was bummed about was that I didn’t know how to make my own Coconut Milk – until now! This heavenly milk has a pretty short shelf life – 3 to 4 days, so I don’t make a lot at a time. But oh boy, it’s delicious!
- 4 cups warm filtered water (water should not be too hot, to retain the natural enzymes found in the coconut meat)
- 1 cup raw unsweetened shredded coconut
- 1 teaspoon maple syrup (or sweetener of choice, or no sweetener!)
- Dash vanilla extract
- Add ingredients to your blender or vitamix. Blend for about 2-3 minutes, until milk is frothy. Keep your hand on top of the blender while blending, to avoid any messy explosions (yes, that’s what happened to me).
- Place a nut milk bag or cheese cloth over a large liquid measuring cup or a bowl. Pour contents in the bag or cheese cloth, and with your hands, squeeze out all the liquid from the pulp. Discard the bag with pulp (or use it for your baking or in your smoothies!), and pour the milk into a glass jar or bottle. Tightly seal and store in the refrigerator. Will keep 3-4 days.
What are the benefits of Coconut Milk, you ask?
Coconut milk is high in enzymes and vitamin E, thiamin, niacin, vitamin B6, folate and panthothenic acid.
It is high in Lauric Acid, a a medium-chain fatty acid that is otherwise only available in human breast milk. Lauric Acid converts into Monolaurin in the human body, which helps destroy fungus, bacteria and viruses.
And most importantly, it’s delicious, and will make you go, Mmm!