Homemade Coconut Milk

Ingredients:

• 1 cup of coconut
• 2-3 cups of water (depending on how creamy you want it to be)
• Sweetener of your choice (optional)

1. BLENDER
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. 

Enjoy!

Dairy-Free Strawberry Ice Cream With Nut Base

Ingredients:

Nut base (crust)

• 1 cup of nuts (I used a mix of almonds, brazil nuts and walnuts)
• 4 dates (soft dates)
• 1 tsp. of vanilla extract
• A pinch of himalayan salt

1. Using a blender blend the dates (soak them for few hours if they are not soft enough) with vanilla extract and himalayan salt. 

2. Add nuts and blend until you can form a ball.  

3. Place the nut base into a food container or any other plate of your choice. 

Strawberry ice cream:

• 3/4 cup (175ml) of coconut milk (tinned one)
• 1 cup of strawberries
• 1/5 cup (40 ml) of honey/marple syrup (or any other sweeterer of your choice)
• 1/5 cup (40ml) of coconut oil

1. Using the blender blend everything together. 

2. Pour the mixture on the nut base and place it in the freezer for few hours, until the ice cream gets harder. 

3. Take it out from the freezer and if it's very hard, wait for few minutes. 

4. Cut into pieces, add some decoration like desiccated coconut and serve.

Enjoy!