Homemade Coconut Milk
Ingredients
- 2 cups unsweetened shredded coconut
- 6 cups water not boiling hot but a little warmer than lukewarm
- 1 tsp vanilla
- ¼ tsp Himalayan salt
- To sweeten add 1 Medjool date make it sweeter, I don’t always add it
Instructions
- Put coconut into a blender and add water, vanilla and the salt.
- Blend on high for 1 minute
- Let the milk cool for about 10 minutes, room temperature or use rubber dishwashing gloves to strain right away
- Pour through a nut milk bag and strain. Transfer to a glass bottle.
- Refrigerate. Stays good for 5-6 days