For those of you out there who are dairy free ( or, as in my case, mostly dairy free ) you are all too familiar with the struggle to find a high quality milk that not only tastes good but is actually healthy.
I have been drinking dairy free milk for the past 7 years and probably have tried every different dairy free milk brand and flavor out there on the market. I started with Almond milk but eventually moved to coconut milk after developing an almond allergy (yes, I ate waaaaaaay too much almond butter there in my vegan days).
Now, that’s what I use for everything. Coconut milk.
The only problem is…the ingredient list isn’t all that pure…
…and…
the milk isn’t cheap.
Most dairy free milk products are not just nuts and spring water. Unfortunately they are usually loaded with fillers, binders, and preservatives such as:
- Gellem gum
- Water (probably tap water as water quality is not specified)
- Locust Bean Gum
- Sunflower Lecithin
- Natural flavor
- Carrageenan
- Sugar ( Evaporated Cane Juice )
- Vitamin and Mineral Blends ( Calcium Phosphate, magnesium phosphate, L-Selenomethionine, Vitamin A Acetate, Zinc Oxide etc)
These fillers are exactly that. Fillers. They are unnecessary and not in any way healthy.
The only Dairy-free milk product I can honestly stand behind is MALK. But I realize Malk products aren’t available in every grocery store AND they are expensive.
That’s why I am so excited to share this recipe with you!!!! Now you can make your own coconut milk that is MUCH healthier than most store bought coconut brands for MUCH cheaper. Making my own coconut milk has been such a gift as it’s super easy to make and even tastes better than commercial brands.
NOTE: I only use a glass cooking pot to prevent heavy metals from a stainless steel pot to leach into the coconut milk.
Hope you enjoy! Be sure to leave a comment in the section below to let me know what you think.
| Prep Time | 10 Minutes |
| Cook Time | 4 Hours |
| Servings |
gallon
|
- 6 cups Organic Raw Shredded Coconut Untoasted
- 8 cups Filtered/Spring Water
- 1/2 teaspoon Pink Hymalayan Sea Salt
Ingredients
|
|
- In a large soup pot, pour in your filtered/spring water. (I only use a glass cooking pot to prevent heavy metals from a stainless steel pot to leach into the coconut milk.) Turn the heat on High and bring water to a boil. Then, immediately remove from the heat, cover with a lid and set aside.
- Add your coconut flakes and sea salt to the pot of hot water. Stir carefully until all the flakes are mixed into the water.
- Cover the pot and let the pot of water with the coconut flakes sit for 3-4 hours.
- After 3-4 hours of soaking, grab a big bowl and a fine strainer. Se the stainer in the large bowl.
- Now, pour about 1/2 the coconut water mixture into a big blender. Blend on high for about 25 seconds. Pour the blended milk into the fine strainer and with a spoon, squeeze out all the coconut milk. (To make a second batch, save the coconut flakes.)
- Repeat the above step until all the coconut mixture has been blended and strained. (Saving the coconut flakes for a second batch.)
- Pour coconut milk into a large glass jug/jar and store in the fridge! Enjoy!
- To make a second batch of coconut milk with the saved coconut flakes, repeat steps 1-7!
- Note: This coconut milk does not contain preservatives and so should be used within 1 week.
Leave a Reply