Homemade milk alternatives reduce both packaging and footprint, and leave YOU in charge of ingredients you're putting in your body. Follow this 2-ingredient recipe for a whole, simple (and creamy) addition to smoothies, soups, and more!
Equipment:
High-speed blender
Nut milk bag
Strainer
Large bowl
Spatula
32 oz glass jar
Ingredients:
2 cups organic, unsweetened coconut (shredded/flakes)
4 cups filtered water
The Process:
Boil water and let cool to a "warm" temperature.
Add coconut to blender. Add the warm water and let sit for 15 minutes. I find this helpful in softening and breaking down the coconut.
Blend, pulsing for several minutes. Continue for as long as needed.
Sit the strainer inside of your bowl and place the nut milk bag inside.
Pour the contents of the blender into the bag, scraping down the sides as you go.
Once most of the liquid has drained from the bag, tighten the drawstring and squeeze out any remaining liquid.
Pour the contents of the bowl into a glass mason jar, again making sure to scrape down the sides to retain any creamy fats.
Refrigerate your coconut milk. You will likely notice a separation, as the fats float to the top of the jar and harden. This can be used as a delicious coconut cream in coffee or desserts!
Note: the leftover fibres in the nut milk bag can be used as a gentle face and body exfoliant or an addition to yogurt/parfaits!
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