Coconut Milk
Prep time: 
Total time: 
Serves: 1½ cups
  • 1 cup fine shredded coconut flakes (unsweetened)
  • 2 cups boiling water
  1. Add the coconut flakes and boiling water to a high-powered blender (a regular blender might work here, but you want to be sure yours can safely handle boiling liquid). Place a towel over the lid to protect your hands, and blend on high for a minute. Give the motor a little break, and then blend on high for another minute.
  2. Remove the lid and let the mixture cool for 20 minutes, or until it is just warm to the touch. Strain through a nut milk bag, cheesecloth, or fine metal strainer into a container. Enjoy warm or cold - I like it warm with the cookies!
Storage: Keeps in the refrigerator for about a week. Fat will separate; stir before using.
Recipe by Autoimmune Wellness at