Nondairy milk is wonderful as part of a dairy-free, or low dairy intake, diet. One of my favorite nondairy milks is homemade coconut milk. This recipe is so fun because you can use coconut flakes to make your own coconut milk!
This makes a delicious coconut milk drink that is delicate in flavor and lighter than canned coconut milk, without any additives and preservatives.
Another benefits of nondairy milk is that it adds flavor and richness and creates a lovely texture in baked goods like cakes. Love, Dr. Susan
1 cup unsweetened coconut flakes, or shredded coconut
4 cups water
1 tablespoon coconut palm sugar (optional)
Place the water in a medium saucepan and heat to boiling. Place the coconut flakes in a medium bowl, then carefully pour the hot water over the coconut flakes. Cover with a thin towel or wax paper and allow the mixture to sit for 1 hour. Drain the water and blend the coconut flakes for 2-3 minutes or until pureed. Using a fine mesh strainer over a small bowl, pour the mixture through the strainer. The resulting liquid that is strained into the bowl is coconut milk. The pulp that remains in the strainer can be baked in the oven to make coconut flour. You can strain the milk again for a thinner, smoother milk.
This coconut milk is best used right away. It has a wonderful, smooth taste and is flavorful even without an added sweetener. If you would like to sweeten it, I recommend using coconut palm sugar. You can save the coconut milk in the refrigerator, but it will separate. The top layer will become coconut oil, which you can use for cooking. The remaining liquid will need to be blended to create a smooth texture.