This labor day weekend has found me in the kitchen cooking up a storm and in the yoga studio getting my @$$ kicked while completing the pre-req hours for a yoga teacher training that I’m hoping to begin in January. So I’ve been sore and well-fed. 🙂
I recently placed an order from Amazon for a Nut Milk Bag and it arrived on Saturday! This morning, after a brutal ZGYM workout, I made coconut milk from scratch and it came out amazing!! If you’re like me and have been shelling out too much money on Silk or So-Delicious coconut milk, filled with preservatives and often cane sugar, give this a try. With a Vitamix or high-powered blender it takes less than 10 minutes and is a perfect consistency.
- 1 cup Unsweetened Coconut Flake
- 1.5 cups Warm Water (not hot, warm from the tap or filtered that’s warmed up is fine)
- Optional: 1/4 tsp. Vanilla
- Optional: 1/2 tsp. Honey, or sweetener of your choice
- Add 1 cup of the warm water to the coconut flake and blend in a Vitamix or high-powered blender and blend on HIGH for 2-3 minutes.
- Over a pitcher or bowl pour the contents into a nut milk bag and squeeze out as much liquid as possible. Note: the milk will be HOT after being blended that long, I squeezed with a towel over my hand.
- Add remaining pulp back into blender and add the last 1/2 cup of warn water. Blend on HIGH another 1-2 minutes.
- Once again, pour the contents through the nut milk bag and squeeze the milk out into your pitcher or bowl.
- If you want to sweeten or flavor the milk, put the milk back into the blender, add the vanilla and honey (or whatever flavors and sweeteners you’d like) and blend on 8 for ~20-30 seconds.
- Yeilds ~3 cups. Recipe can easily be doubled.
Just like with the almond milk, I was impressed by how easy this is and how great the results are. I also greatly appreciate the control I get over the final product. I like to use a slightly sweetened vanilla milk in my morning smoothies, but I’ve found it’s impossible to find a vanilla coconut milk at the grocery store that doesn’t either contain cane sugar (which I’m allergic to) or artificial sweeteners. Also, even when I purchase unsweetened coconut milk it has stabilizers and preservatives. This way I get the freshest product possible catered to my own tastes.
Now, what to do with the remaining coconut pulp? 😉