This easy homemade coconut milk recipe is a gut-friendly beverage and a wonderful alternative to dairy milk. It’s a healthy alternative for folks with lactose intolerance and makes a great option for those suffering from food sensitivities or allergies. This milk is rich in lauric acid which may help improve blood pressure and lower cholesterol levels.
Coconut contains phenols, which are antioxidants that can help the body fight or remove free radicals, protecting it from disease. Some evidence suggests that lauric acid, an antioxidant present in coconut milk may help prevent stroke and heart disease.
This milk is also loaded with anti-fungal, antibacterial, and anti-fungal properties which all promote a healthy digestive system. It’s free from nuts, dairy, soy, grains, and unpleasant additives.
If you don’t have time to make yours from scratch, your next best option is the “So Delicious Coconut Milk” Brand. Be sure to select the “Unsweetened” and you can always sweeten it yourself with a natural and healthier sweetener.
P.S. The flesh of mature coconuts can also be used in this recipe by blending, or grating then running it through a cheesecloth.
Ingredients:
3 1/2 cups shredded unsweetened coconut
6 cups water (Use less if you desire a creamier consistency)
5 Dates (optional, add more or less if desired)
1/4 tsp Himalayan salt (optional)
Directions:
Soak the shredded coconut in half of the water for about 20 minutes. Add the soaked coconut with the remaining water into a high-speed blender. Cover, and process for about 2 minutes or until well combined and creamy. Check for flavor and add more if desired.
Pour the mixture into a nut milk bag or cheesecloth to strain. Transfer milk into a jar with a tight sealing lid. Refrigerate for up to 5 days. Enjoy with Granola, smoothies, or matcha green tea lattes.
