Coconut Milk (Dairy Free)
Gluten Free ~ Dairy Free ~ Sugar Free ~ No Fillers ~ No Gums ~ No Preservatives
Servings Prep Time
1gallon 10Minutes
Cook Time
4Hours
Servings Prep Time
1gallon 10Minutes
Cook Time
4Hours
Ingredients
  • 6cups Organic Raw Shredded CoconutUntoasted
  • 8cups Filtered/Spring Water
  • 1/2teaspoon Pink Hymalayan Sea Salt
Instructions
  1. 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.
  2. Add your coconut flakes and sea salt to the pot of hot water. Stir carefully until all the flakes are mixed into the water.
  3. Cover the pot and let the pot of water with the coconut flakes sit for 3-4 hours.
  4. After 3-4 hours of soaking, grab a big bowl and a fine strainer. Se the stainer in the large bowl.
  5. 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.)
  6. Repeat the above step until all the coconut mixture has been blended and strained. (Saving the coconut flakes for a second batch.)
  7. Pour coconut milk into a large glass jug/jar and store in the fridge! Enjoy!
  8. To make a second batch of coconut milk with the saved coconut flakes, repeat steps 1-7!
  9. Note: This coconut milk does not contain preservatives and so should be used within 1 week.