Homemade coconut milk is much tastier than the store bought kind. And cheaper too! It has so many uses. You can leave out the date and use it in savory dishes, or add cacao powder to make chocolate milk. Add it to cereal, oatmeal, ice cream, milkshakes, etc.
- 2 cups shredded coconut
- 5 cups water
- 1 date (optional)
- pinch sea salt (optional)
- Add both water and shredded coconut into your blender and blend on high for a minute or two, depending on the strength of your blender.
- Strain the liquid into a bowl through a nut milk bag. After squeezing as much milk as you can from the pulp, pour the milk into a glass jar and keep the pulp.
- You can store the milk in the fridge for 3-4 days.
- Take the pulp and spread it onto a parchment paper on a baking tray and place it into the oven and dehydrate at 80C/176F with air circulation for 1-2 hours until it feels dry when you touch it.
- You could use a lower temperature here and dehydrate it for a longer period of time to keep it raw.
- Use the dried coconut for making energy bliss balls and other snacks.
- cups of shredded coconut yield about 1 1/2 cup dried coconut pulp.