I like making coconut milk because there is no soak time and it’s much more cost effective than using almonds or cashews plus I prefer the taste. This recipe makes a relatively thin milk but you can adjust it by adding extra coconut. It works well in smoothies, breakfast cereals, chia puddings and soups. The nut and oat milks are definitely better for coffee and tea.
1.5 cups of desiccated coconut (preferably organic and additive free)
2.5 cups of water
Food processor or a high speed blender
1. Chuck the water and coconut in the food processor and blend for about 5mins, ocassionally stopping to scrap down the sides (if your machine is overheating a rest!).
2. Strain the mixture through a sieve/cheesecloth/nut milk bag (I actually used a clean teatowel and it was perfect!).
3. Store in an airtight container in the fridge for up to 1 week or freeze
Alterations: add a pinch of sea salt/vanilla/cinnamon to enhance the flavour