Okay so you may have tried making your own almond milk already, but have you tried making coconut milk? This is by far my favourite dairy milk alternative– it’s nutritious, totally affordable and so versatile. I use homemade coconut milk in my smoothies, curries, soups and hot drinks (coconut milk matcha latte anyone?) and it’s absolutely delicious; it lends to all recipes that wonderful creaminess that we all love.

To show you just how simple it is, I’ve recorded a video demonstrating exactly how it’s done:

And here it is for your reference:

Homemade Organic Coconut Milk Recipe

Ingredients

• 4 cups filtered warm water
• 2 cups organic, shredded, UNSWEETENED coconut
• pinch of Himalayan or Celtic sea salt
• Optional: cinnamon, real vanilla extract, nutmeg or a little raw honey

Instructions

1. Add all ingredients to a blender and blend on high for about two minutes.
2. Turn off blender and pour the liquid through a nut milk bag, cheese cloth or strainer and into a jar or container, straining out the pulp/fibre. Squeeze nut milk bag or press pulp* with a spoon until most of the liquid has gone through it and it is quite dry.
3. Store in refrigerator for up to 4 days.
4. *Wondering what to do with the pulp? If you have a dehydrator you could make it into coconut flour... OR just compost it, your garden will love it.
5. Enjoy!