Vegan - Coconut Milk - Homemade

By BlueSchmoo

Ingredients

• 4 cups water
• 1 1/2 – 2 cups unsweetened coconut flakes

Details

Servings 4
Adapted from chriskresser.com

Preparation

Step 1

Heat water until hot (but not boiling).

Add shredded coconut and water to blender (preferably a Vitamix!) If all of the water won’t fit, you can add it in two batches.

Blend on high for several minutes until thick and creamy. Pour through a colander to filter out the coconut pulp, then squeeze through a cheese cloth or nut milk bag to filter the smaller pieces of coconut.

If you separated the water into two batches, put the strained coconut back into the blender with the second batch of water.

Drink immediately or store in the fridge. Fresh coconut milk should be used within 3-4 days of making it for the best flavor and texture.