Home Made Coconut Milk

By Stanka Vukelić

Photo: Stanka Vukelić

Home Made Coconut Milk

The milk is made from coconut flour and water. Due to its rich and creamy consistency, it can be used as a really good milk substitute. It is a popular choice with vegans and makes a great base for smoothies, milkshakes, soups, or as a dairy alternative in cooking. It can also be used as a milk alternative for coffee.

Classed as a fruit and frequently confused for being a nut, the coconut is actually a one–seeded drupe.

Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals, including iron, selenium, sodium, calcium, magnesium and phosphorous. Due to its rich array of vitamins and minerals, benefits of coconut milk for health are many – see below.

Raw recipe: Coconut Milk

Preparation time: 15 min.

Ingredients for 32 oz (1 liter):

1,5 cup of coconut flour

4 cups of water

Methods/steps –

1. Put the coconut flour and water into a blender. Process approx. 2 minutes.

2. Line the strainer with either an opened nut bag or cheese cloth, and place over a bowl.

3. Pour the coconut mixture into the strainer.

4. Press all the coconut milk from the coconut meal. Squeeze and press with clean hands to extract as much coconut milk as possible.

5. Use immediately or store in the fridge for max. 3-4 days.

Options:

Use coconut pulp for morning porridge or smoothie.

Extra info –

8 Facts About Raw Coconut Milk

1. contributes to strong bones

2. is an antioxidant

3. decreases the risk of inflammation

4. reduces cholesterol levels

5. great source of magnesium

6. has antibacterial, antifungal and antiviral properties

7. stronger immune system

8. has anti-ageing benefits

If you have access to fresh coconuts – here is another way how to make milk:

Making Fresh Coconut Milk in Costa Rica

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