TODAY Food Club

I consume a LOT of coconut milk! I cook with it, use it in (and on) different breakfast dishes - I even drink it on it's own because I love the way it tastes so naturally sweet! The only issue is the cost...coconut milk can be really expensive, plus I'm not a fan of all the preservatives and additives often in the store-bought varieties. So...I make my own! And it's SUPER easy. To prove jsut how easy it is, I made a quick video showing you how - take a look below.

See, told you it was easy! So now you have the power to make your own coconut milk, what will you your first batch for? My vote is this yummy, healthy breakfast recipe. Whatever you decide, I hope you enjoy it in good health.

Do-It-Yourself Coconut Milk

You need:

• 1 cup shredded dried coconut flakes (sugar and preservative-free)
• 2–4 cups filtered water (use 2 cups for thick milk, 4 cups for a thinner consistency)
• Cheesecloth or nut-milk bag
• High-speed blender
• Container with tight-fitting lid to store milk in fridge

You do:

1. Soak coconut flakes in 2–4 cups filtered water for at least 1 hour.
2. Pour mixture into a high-speed blender and puree on high until coconut is pulverized and mixture is creamy white, resembling milk - takes about 5 minutes.
3. Drape cheesecloth or nut-milk bag over a large bowl and pour milk through the cloth. Using your hands, squeeze out as much liquid as possible. TOP TIP: Keep the leftover coconut pulp - you can use it so many other dishes! Lay it out flat in the oven and dry it out on a low heat for 20-30 mins. Sprinkle on your cereal, porridge or use in a smoothie.
4. Store milk in an airtight container in the fridge for up to 1 week. Shake or re-blend to combine before using, as the natural oils will rise to the top and harden in the fridge.