- 4 cups hot water
- 1 ½ - 2 cups unsweetened shredded coconut (or the meat of a coconut)
- optional: pinch of salt, natural sweetener of your choice, vanilla bean/powder
Add coconut and 2 cups hot water to blender.* Allow to soak for 15-60 minutes (or longer) before blending on high for 2-3 minutes. Add remaining water and blend again until smooth consistency. Strain through a nut milk bag. Store in refrigerator.
*Coconut contains phytic acid in a non-mineral binding form so it doesn’t need to be soaked overnight before consuming. If you prefer using room-temperature water instead of hot water, simply soak 4-8+ hours.
Note: Adjust the amount of water to create the desired consistency of your milk. I like to use nut milk in place of water for a heartier and creamier warm grain cereal. Add the leftover coconut pulp to soups and breads or mix it with cinnamon to create a delicious butter/pudding.