- 1 cup of coconut
- 2-3 cups of water (depending on how creamy you want it to be)
- Sweetener of your choice (optional)
Pour all the ingredients together and blend (make sure you don't blend it too long as you will create a coconut butter instead of a milk). Using a cloth napkin or a towel pour the liquid in there and squeeze it so you will get the milk out if it. You can put the coconut flesh back into the blender, add some water and repeat it if you want.
2. SLOW JUICER
Cut the coconut into small pieces and pour them into a slow juicer at the same time when you add water, so they can mix together. When the coconut milk is done add some sweetener if you want.
3. BLENDER + SLOW JUICER
Pour all the ingredients together and blend it for few seconds so the coconut pieces get smaller and mix with water a little. Pour the mixture into a slow juicer.
*Don't throw out the coconut pulp. Place it onto a paper and dehydrate in a dehydrator or oven on the low temperature to make coconut flour. If you do it the third way don't blend it too long as the coconut pieces will not be fully blended and once you dehydrate it you will get a shredded coconut.
You can store it up to 3-4 days in a fridge. Shake before each use as the coconut milk can get separated.
You can add it to your chocolate banana smoothie, chia pudding or waffles.