Coconut Milk

Coconut is so easy to make and tastes amazing!

If you’re using fresh coconut, break it up into junks, warm the fresh coconut water, add both ingredients to the blender and blend well. Blend for a few minutes to ensure its broken down well then strain through a nut bag or other fine sifting bag. Squeeze the bag well to release all the beautiful milk.

The leftover ingredients and be dried and pulverized for coconut flour.

If you’re using coconut flakes (store bought or your own previously dried) simply add coconut flakes and warm water to blend and blend and strain as above.

I don’t have specific measurements because I do most things by ‘feel’ but approximations are 2 cups coconut to 4 cups water.

If you want to spice it up a bit you can add in a teaspoon of vanilla and a little coconut sugar, stevia etc. We enjoy it as is but sometimes it’s fun to change things up a bit.

Coconut milk contains vitamin C, Folate, Iron, Magnesium, Potassium, copper, manganese, selenium.

Coconut with coconut water

Coconut with coconut milk

Coconut Milk and coconut meal

Shredded coconut meat in the oven to dry

There are so many uses for the coconut so don’t discard the husk and shell.

After remove the meat, the shell can be used to make hanging planters for succulents or other small plants.

The husk can be used to make a tea. You can also mix with some wax to make fire starters.

Husk tea benefits could include: fight oxidative damage, anti-inflammatory, gut health support, cardiovascular support, moisture retention, antibacterial, anti-fungal, boost immune system.

Coconut husk (coir) is widely used as a hydroponic growing medium and makes a great additional to your garden beds for it’s ability to amend the soil.