Coconut milk is a staple in the dairy-free world. But the store-bought versions can be full of additives, making it a poor choice for nutrition and allergy sufferers. If you’re trying to get away from unnecessary fillers and sweeteners, try this Easy Homemade Coconut Milk! Ever since the birth of my baby daughter almost two months ago, I seem to be having problems digesting dairy. Therefore, I have been making lots of coconut and rice milk.
Making your own dairy-free milk is cheaper than buying it, plus you don’t have to worry about unnecessary ingredients or BPA-filled cans.
Aaaaannnnd, if you make coconut milk, you can use the leftover meal to make your own coconut flour! How fun is that? 😉
Easy Homemade Rice or Coconut Milk
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- 1 c. unsweetened shredded coconut (or cooked rice for rice milk)
- 4 c. water
- Pour coconut and water into a high powered blender. (I use my wonderful Blendtec.)
- Blend on high for at least 3 minutes, scraping down the sides if necessary.
- Strain if desired.
- Store in the fridge and use within 3 or 4 days.
- Makes about 1 quart.
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