There are lots of different brands of coconut milk on the market and some do a better job than others with producing a “clean” product that still tastes good. What if I told you that you can serve yourself and family a glass of coconut milk and know exactly what you are drinking while still enjoying the taste? Well, you can. It’s true. And this recipe is so delicious that once you stock the ingredients, you’ll never want to go back to store bought. After you’ve made it a few times, it can easily become part of even the busiest family’s routine! The best part is that you can also use the coconut pulp (once you’ve strained the milk out of it) to dehydrate and turn into homemade coconut flour. It’s incredibly easy (see step six below) and will save you from buying organic coconut flour, which can be on the pricey side.
Enjoy making your own milk and feeling good about what you’re drinking!
Gather all the ingredients. I’ve hyperlinked to a few items, but it’s not necessary to use the exact item below. Buy what you feel good about.
You will need:
- 1 bag of Organic Unsweetened Coconut Flakes (or 2 ½ cups)
- 1 tablespoon of Organic Vanilla
- 1 teaspoon of Stevia Powder
- 5 Tablespoons of Organic Sunflower Lecithin
- 5 cups of warm filtered water
- High-powered blender capable of heating, such as a Vitamix
- Funnel and container to store milk
- Bowl, preferably one with a pour-spout
- Nut milk bag or Cheese cloth
Pour entire bag (or 2 ½ cups) of coconut flakes into blender with 4.5 cups of water and blend on highest speed for 2-minutes, until steamy. If you do not have a blender that is able to heat liquid this hot, then bring water and coconut flakes to a gentle boil in a medium-sized pot while stirring frequently.
Add sunflower lecithin, vanilla, stevia and blend once more for 45-seconds.
Place nut bag over a bowl and pour milk through bag to strain it (taking caution as milk will be hot). Tip: sometimes it’s best to remove the lid of the blender and let it cool down for 2 – 3 minutes while gently stirring it with the spoon before straining! Really squeeze the milk through the bag until all liquid is removed from the coconut flakes, which is now your pulp.
Once milk has cooled, pour into a bottle or container with a lid and store in the fridge for 3 – 5 days. Shake well before pouring each time.
Make coconut flour by removing coconut pulp from your nut bag and spreading onto a cookie sheet in as thin of layer as possible. Make sure all clumps are broken up. Place in a 185 degree oven for about 1 hour, or until all moisture is completely gone. Pulse in a food processor or dry blender for 30 to 45-seconds. Store in an air-tight container, up to one month.