Ingredients10 m servings 102 cals
- Blend coconut flakes in a blender until powdery, scraping down the sides as needed. Add water and blend on medium-high speed for 45 seconds. Blend 2 or 3 more times for a thicker and creamier milk.
- Strain milk through a metal strainer into a container with a lid. Cover container and refrigerate.
- Editor's Note:
- The nutrition data for this recipe includes the full amount for the coconut. The actual amount of coconut consumed will vary.
Per Serving: 102 calories; 10 g fat; 3.7 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 8 mg sodium. Full nutrition
ReviewsRead all reviews 5
Once you make this, just once, you will convince yourself to never buy canned again. After reading what additives are in most (even organic) canned coconut milk, I decided to try this. Apart fro...
I loved it. Especially since my family has a lot of health issues. It was the best.
Excellent! Recipes should be rated for the recipe's quality, otherwise don't rate!!
My son is lactose intolerant so I decided to try him on this and it is wonderful!