Coconut Mylk
Coconut Mylk
Yield 1 quart
Ingredients
- 4 cups Filtered water
- 1½- 2 cups Unsweetened coconut shreds
- 2-3 pitted Dates
- 1 tsp Vanilla extract
- Nut bag or cheesecloth
Instructions
- Warm water until hot, but not boiling.
- Add water, coconut, vanilla + dates to a blender.
- Blend on high for 8-10 minutes until thick + creamy.
- Pour through a strainer into a nut bag or layered cheesecloth with a bowl or large container underneath.
- Squeeze the bag to release the liquid.
- Pour into a quart jar or covered pitcher.
- Store in refrigerator for 2-3 days.
- The cream will separate from the liquid. Be sure to shake before using.
- Drink on its own or in any recipe using milk.
