Homemade Coconut Milk
Makes 3 cups
Recipe from minimalistbaker.com
2 cups shredded unsweetened coconut
6-8 cups water (use less for thicker, creamer milk)
Optional: 1 date
Option: ½ teaspoon vanilla extract
1. Blend all ingredients in a high-speed blender until smooth, 1-2 minutes.
2. Pour mixture over a large mixing bowl or pitcher covered with a nut milk bag. Squeeze bag strain out all liquid. Pulp can be saved for baked goods or added to smoothies.
3. Transfer to a sealed container and refrigerate for up to 5 days (sometimes more). Shake before use.