Coconut Milk


2 cups unsweetened shredded coconut
3-4 cups water (use less for thicker milk)
1 pinch salt (optional)
1 whole date or 1 Tbsp maple syrup (optional)
1/2 tsp vanilla extract (optional)
Flavouring additions (optional): 2 Tbsp cocoa powder for chocolate milk or 1/4 cup fresh berries for berry milk


Add the coconut, water, salt, and any optional ingredients (date, maple syrup, vanilla extract, cocoa powder, or berries) to a high-speed blender.
Blend for about 2 minutes, or until the mixture is well combined and creamy.
Strain the mixture through a nut milk bag, cheesecloth, or a very thin towel into a large bowl or pitcher.
Taste and adjust sweetness or thickness as desired. Add more water for a thinner consistency, or more dates or maple syrup for a sweeter taste.
Enjoy your fresh coconut milk! Store leftovers in a sealed container in the refrigerator for up to a week.


If you don’t have a nut milk bag, you can use a cheesecloth or even a clean thin towel. Just be sure to wring out as much of the milk as possible.
To make a richer coconut milk, use less water.
The leftover coconut pulp after straining can be used in baking or composting.

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