Wouldn’t it be a beautiful world if Moms and Dads could walk into grocery stores to shop and not have to worry about hidden dangers lurking in the food? Not all of us have time, nor want to become expert label readers constantly decoding the language, and looking out for the next new name meant to disguise controversial ingredients. If you are interested in learning more, I strongly recommend the book The Unhealthy Truth by Robyn O’Brien.
“Robyn O’Brien inspires us in The Unhealthy Truth with the information that she’s learned about our food supply and offers practical and affordable steps to take to protect the health of our families.”
~ Dr. Mehmet Oz
Sometimes the most affordable and healthy options are to make homemade versions of your favorite food and beverages, especially ones like coconut milk which take very little time. Instead of a long list of ingredients you need only 2, unsweetened coconut and water, 3 ingredients if you love the flavor of vanilla in your beverages as I do. My family has bought many cartons of coconut milk, but it is really easy to make your own, and that way you can feel great about skipping all the additives found in processed brands. Plus anything you make at home contains love, and it doesn't get any sweeter than that.
To your good health, to the health of your family, and to the health of our nation!
Spread love and homemade cheer!
Homemade Unsweetened Coconut Milk
8 cups filtered water, divided into 4 cups + 4 cups
4 Tbsp. pure vanilla extract (optional), divided into 2 Tbsp. + 2 Tbsp.
2 cups shredded coconut, unsweetened
Pour 4 cups of water into a blender. Add 2 Tbsp. pure vanilla extract (optional) and 2 cups shredded unsweetened coconut. Blend on high for 3 minutes.
Meanwhile line a colander with cheesecloth folder over 3 or 4 times for maximum straining. Straining the coconut milk through cheesecloth is an important step to keep the milk from becoming gritty. Place the colander over a large bowl to strain.
Pour the coconut milk through the cheesecloth lined colander into the bowl.
Add 4 cups of water to the blender, and 2 Tbsp. pure vanilla extract (optional), as well as the coconut pulp from the first straining.
Blend on high for 3 minutes. Strain the milk through the cheesecloth. Gather up the sides of the cheesecloth, and squeeze out excess liquid over the colander.
Store coconut milk in a Mason jar or milk jug in the refrigerator.
To Print, Email, or Text recipe click here.
My assistant is never far behind. She loves to be at my side for the baking, cooking, and of course setting up the photo shoots.
With love, gratitude, and coconut snow,
For a similar post visit: How to Make Unsweetened Vanilla Almond Milk