Coconut milk is one my family’s favorite non-dairy options.
We use it in everything from coffee to cereal and it makes a delicious hot
chocolate. The possibilities are endless.
I love that every month it seems like
there are more and more choices on the grocery store shelves for all of us who
want an alternative to dairy. Demand speaks and it is my dream to one day
(hopefully soon!) see proper labeling on all products, and the removal of many
of the unsafe and very controversial ingredients still found in foods today.
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
The Unhealthy Truth
has been very educational for me, and has influenced what products I bring into
my home so I feel very passionate about sharing the information. It is a book
that I truly believe is worth your time.
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 two – unsweetened coconut and water (or three 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
Yields: approximately
7 ½ cups
Ingredients:
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
Directions:
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.
Gather up the sides of the cheesecloth, and squeeze out all
the liquid into the colander. Save the coconut pulp to repeat the process one more
time.
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.
Have a wonderful, happy, healthy day friends!
With love, gratitude,
and coconut snow,
Wendy Irene
For a similar post visit: How
to Make Unsweetened Vanilla Almond Milk
