Coconut Milk

A recipe for a nutritious, rich and creamy, nondairy milk. Use it to make a Pumpkin Pie Smoothie, Coconut Kefir Yogurt, or other recipes that call for coconut milk. You can also pour it over Chia Oat Flakes, Marvelous Muesli, or whatever you desire.

Ingredients:

• 3 cups unsweetened shredded coconut, or fresh young Thai coconut meat*
• 4 cups coconut water

Directions:

1. Place the coconut flakes or coconut meat in a high powered blender container. Add the coconut water. If using shredded coconut, let sit for 45 minutes to soften. Blend on high speed for 2 minutes.
2. Strain through a cheesecloth or fine mesh strainer. Squeeze the cheesecloth or use a large wooden spoon to press down on the pulp in the strainer, so to extract as much of the milk as possible.
3. Transfer milk to a jar or pitcher with a secure lid. Refrigerate for 20 minutes or more to chill. Shake or stir well before serving or using in recipes. Stores refrigerated for up to 5 days.

Variations:

1. Coconut milk is naturally sweet, but you can make it even sweeter. Just soak 4 to 6 large dates in filtered water for 2 hours, drain, and blend in a high-powered blender with the coconut shreds or coconut meat and coconut water. Alternatively, add to the coconut milk stevia to taste.
2. To make it vanilla flavored, mix into the coconut milk 1 teaspoon pure vanilla extract, or to taste.
3. For chocolate coconut milk, add to the blend 1 heaping tablespoon of carob powder, cacao powder, or coco powder, plus 1/2 teaspoon pure vanilla extract, and sweeten as described in variation number 1.

Yield:
Makes 4 (8oz) servings

* A bag of shredded coconut is easier to open then a young Thai coconut, but if you want fresh coconut water and meat from a Thai coconut, you’ll need a sharp cleaver or chef’s knife, and a large cutting board on a flat surface. Place a fresh (bright white and blemish free) Thai coconut on its side, and with the wrapper still on, keep your fingers away from the knife and carefully cut through the wrapper to trim away the top point and remove the area around it. Next, sit the coconut upright, and to be safe place your free hand behind your back as you use the knife to come down on the top of the trimmed area four times, to make four cuts that create a 2-inch square shape. If necessary, repeat to make the cuts deep. Slide the knife into one of the cuts to pry open and remove the square piece. Pour the water through a fine mesh strainer into a jar, and scrape out the meat with a spoon. Use the water and meat right away, or store refrigerated for a day or two. All at your own risk.