Coconut milk is one of the most common staple for people having food allergies, as well as a healthy fat source and a healthy dairy replacement for those who are adhere to a raw, Paleo diet. Fortunately it is cheap and easy to make at home.
When it comes to Ayurvedic benefits, coconut is effective in curing hyper-acidity with its Pitta pacifying quality. It is capable in purifying the digestive system and getting all the toxins out of the body. It cools the digestive system and balances acid levels.
Coconut is incredibly nutritious as well. Rich in trace minerals including selenium, manganese, and copper, it also contains modest amounts Vitamin C, Vitamin B6, calcium, iron, potassium, thiamine and folate.
- 2 cups organic, unsweetened, shredded coconut
- 4 cups hot (not boiling), purified water
- 1 tbsp. vanilla paste or vanilla extract (optional)
- 6 drops stevia (optional)
- Place shredded coconut in a bowl of very hot (not boiling), pure water.
- Let it be soaked for 1-2 hours.
- Do NOT discard the water.
- In a blender, combine vanilla, coconut, soaking water, and stevia, if using. Blend on the highest speed for about a minute.
- Strain the liquid through a paint strainer bag or nut milk bag, pressing all the liquid that you can push out.
- Remove solids or save them for adding to smoothies or baked treats.
- Use immediately or store in the fridge. Good for 3-4 days.
- Since there are no preservatives or fillers or preservatives, the fat in the coconut milk may separate on the top if stored in the fridge.
- Stir before using.
Tip: The left over coconut solids can be used in vegetables or added to smoothies or baked treats.