Breakfast

Coconut Milk

Another recipe for homemade milk, this time made out of… coconut!

I use coconut and Almond Milk alternately in all my recipes. Almond milk is more neutral in taste than coconut milk. That’s why I use it in recipes that I don’t need or want any additional flavor.

– 1 fresh coconut
– 2 cups water + water from the coconut
– pinch salt
– 1 tbsp maple syrup* (if you want to make your milk sweeter)

Open the coconut and keep the coconut water in a bowl, we will use it later on.

I used an ice cream scoop to get the meat out.

Once all the coconut meat is out, blend it with the coconut water and additional 2 cups of water (you can add more or less water, depending on how creamy you want your milk to be) and salt to a high-speed blender. Blend for about 2 minutes or until the mixture seems well combined.

Pour the mixture over a large mixing bowl or pitcher covered with cheesecloth or strainer. You can save pulp for baked goods or add to oatmeal, smoothies, or energy bites.

Cats love that milk too! However, I don’t let mine drink it. I’ve never done research if they can have it so if you have any info about that let me know!

Keep in the refrigerator up to 4 days (sometimes more). This milk is perfect in smoothies, with granola, for golden milk, for matcha lattes, or for baked goods.

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

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💌 P.

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