Plant based milk alternatives are the ever increasing trend in the nutrition world. The versatile coconut is one delicious and nutritious alternate “milky” way. Coconut has a naturally sweet, creamy taste. It’s the perfect milk substitute beverage choice for anyone with the most common allergies or sensitivities to dairy (lactose), soy, nuts or grains. It’s full of essential nutrients and healthy fat.
Making your own healthy coconut milk is easy as (coconut cream) pie, nourishing and thrifty. Make the purest coconut milk with organic coconut, filtered water, no refined sugar and no sulphites or additives.
In this recipe, I’ve included 3 coconut milk flavour options and an added (4th) bonus:
- Purest Coconut
- Smooth Vanilla (My Favourite)
- Creamy Cocoa (My Kids Favourite)
- Coconut Flour – This recipe is zero waste and versatile
Purest Coconut Milk
Ingredients
- 4 C Filtered Water
- 2 C Organic Shredded Coconut
Directions
- Blend coconut and water in blender or food processor for 2 minutes
- With a nutmilk bag or cheesecloth over your container, pour your blend trough
- Squeeze the coconut “meat,” ensuring you get all of your coconut liquid out
- Refrigerate and enjoy! Set the coconut meat aside (for #4).
Smooth Vanilla Coconut Milk
Ingredients
- 4 C Filtered Water
- 2 C Organic Shredded Coconut
- 1 tbsp. Pure Vanilla Extract
Directions
- Blend coconut and water in blender or food processor for 2 minutes
- With a nutmilk bag or cheesecloth over your container, pour your blend through
- Squeeze the coconut “meat,” ensuring you get all of your coconut liquid out
- Set the coconut meat aside (for #4)
- Return your coconut milk to the blender
- Add vanilla and blend for 15 seconds
- Refrigerate and enjoy
Creamy Cocoa Coconut Milk
Ingredients
- 4 C Filtered Water
- 2 C Organic Shredded Coconut
- 3 tbsp. Pure Cocoa Powder
- 2 tbsp. Pure Maple Syrup
- 1 tsp. Pure Vanilla Extract
Directions
- Blend coconut and water in blender or food processor for 2 minutes
- With a nutmilk bag or cheesecloth over your container, pour your blend trough
- Squeeze the coconut “meat,” ensuring you get all of your coconut liquid out
- Set the coconut meat aside (for #4)
- Return your coconut milk to the blender
- Add cocoa powder, maple syrup and vanilla and blend for 30 seconds
- Refrigerate and enjoy
Coconut Flour
Ingredients
- Your leftover coconut “meat”
Directions
- Preheat oven to just 200 degrees F
- Spread your leftover coconut meat evenly on a baking tray lined with parchment paper or a reusable baking sheet
- Heat in oven for approximately 1-2 hours or until coconut meat is thoroughly dry, but no browning
- Once dry, add your coconut flour to your blender until you’ve reached a finer coconut flour texture (approx. 1 minute)
Enjoy your coconut milk in homemade granola, vegan hot chocolate, added to your coffee or as a hydrating drink. Your coconut flour can be used in a variety of delicious, healthy, gluten and grain free baked recipes.
