Today there are many delicious and highly nutrition plant-based milks available. It turns out we can make milk from not only animals but from almonds, hemp seeds, coconuts, walnuts, cashews and more. You can choose the milk that is best suited to your recipe, whether it be a pasta dish, a pie, for tea, or just for drinking! This healthy alternative allows you to rotate the nuts and seeds in your diet and experience the taste of pure joy in your cup.
Wow! This is one of my absolute FAVORITE plant based secrets. When I was introduced to how easy coconut milk is to make it revolutionized my plant-based eating. Whether choosing to eat a complete plant-based diet or just living a life dairy-free, one starts to realize all the places in life that one might need something creamy, milky, and sweet. When I was a child growing up the only alternative to dairy milk was soy milk. Today, you can find soy, almond, coconut, cashew, help, hazelnut, oat milk, you have your choice of milky substances. 10 years ago when I was making plant based milk I was leaning heavily on almonds. As the price of almond began to rise and so did my concern for the amount of nuts I had in my diet, coconut milk came into my life not a moment to soon. Coconut milk is an easy, inexpensive, and absolutely delicious alternative. It is a regular staple in our home and on top of that coconut, though not necessarily a local food is a super-food that I don’t mind having in my diet everyday. Learn more about why coconut is a nectar of life.
What type of coconut to use
Coconut is available as flakes, chunks, medium shreds, fine shreds, and powder. I use medium coconut shreds. I buy them in bulk in the grocery store for anywhere between $3.00-$4.00 a pound. You can also buy dried coconut bagged by brands such as Bob’s Red Mill, Let’s Do Organic, and Nutiva.
You will need…
1. A high-powered blender, I prefer a vita-mix.
2. A nut milk bag to strain the liquid coconut milk.
3. A clean glass jar and lid for storage.
- 1 C dried medium coconut shreds
- 2½ -3 cups warm water (best if temp is 100°)
- Pinch salt
- ½ T maple syrup or 2 medjool dates (optional)
- Splash of vanilla (optional)
- Combine coconut shreds and warm water in blender, allow to soak for 5-20 minutes, this allows the shreds to soak up some of the water and hydrate.
- Blend contents of the blender on high speed for 1-2 minutes. The vitamix will warm it up a little bit allows for better fat extraction from the shreds.
- To strain, place your nut milk bag over a large glass bowl. Pour all of the liquid contents through the nut milk back. Close off the top and twist the bag slightly to get the milk going. Continue kneed the bag for 3-5 minutes until all the liquid is seperated and decanted into the bowl. The coconut pulp should be dry.
- Store in a glass jar.
A tip to homogenizing your milk is to add a handful of nuts like almonds or cashews, this will keep the milk from separating.
Coconut milk will store in the refrigerator for 4-5 days.
Optional ingredients can be added for extra sweetness and nutrition.
Leave a Reply