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Coconut Milk Recipe
Coconut milk is rich in healthy lauric acid and medium-chain fatty acids and provides a more complete nutritional profile than rice milk, soy milk and many other dairy alternatives!
- Prep Time :
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- 1 cup coconut meat
- 3 cups water
1.) Crack open a fresh coconut. You can save or drink the coconut water inside. It’s full of beneficial electrolytes, but isn’t needed for this recipe. Then remove the coconut meat from the husk using a butter knife or coconut meat tool. It’ll come out in pieces, which is okay. Rinse the coconut meat with water and then cut into smaller, 1-2 inch chunks.
2.) In a blender, combine the water and some of the coconut meat. Bring the blender up to speed and gradually add more coconut meat chunks as each becomes well pulverized. Stop adding chunks when the mixture reaches your desired consistency or when it becomes too thick for the blender to pulverizer new pieces of coconut meat effectively.
3.) Strain the mixture through a nut milk bag or sprouting bag to remove the pulp from the milk. Sweeten to taste with raw honey, agave nectar, or stevia.